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skin kosher salt chicken broth white onion garlic Worcestershire sauce lemon zest ground cumin oregano flour water heavy cream capers scallions
Viewed: 57 - Published at: a year agoIngredients
- 4 skin-on, bone-in chicken breast halves, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1 large white onion, coarsely chopped
- 4 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon grated lemon zest
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/3 cup all-purpose flour
- 1 (11.5 ounce) jar white asparagus in water
- 1/3 cup heavy cream
- 1/3 cup capers, drained and rinsed
- Chopped scallions, for garnish
Method
- Season the chicken all over with salt and pepper.
- Place the chicken breasts in a large pot with the broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, and oregano.
- Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 to 20 minutes.
- Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve into another pot.
- Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks.
- Put the pot of broth over medium heat.
- Add the flour, whisking to avoid getting lumps.
- Bring the sauce to a simmer stirring constantly so it doesn't stick or burn, until it has thickened slightly, about 10 minutes.
- Remove the asparagus from the jar, reserving the liquid, and cut the stalks into thirds.
- Whisk the asparagus water into the thickened broth.
- Add the cream and capers, stirring to combine.
- Add the chicken and asparagus to the sauce and stir to coat.
- Cook a couple of minutes to heat through and bring the flavors together.
- Transfer the chicken fricassee to a decorative platter or bowl and garnish with chopped scallions.
