Creamy chicken fricasseewith sweet carrots peas - Extra large standard

Creamy Chicken Fricassée with Sweet Carrots & Peas

over Buttery Noodles with Chives

760 cals

20 mins

Description

This fricassée is a simple, quick and delicious family meal. Chicken, peas and carrots make for a comforting triplicity, especially cooked as they are here, in a rich aromatic creamy fricassée sauce made with savoury leek and garlic. Served over mafalda noodles soaked in butter, all that’s left is to sprinkle chives on top and sit back to enjoy as your crew happily devours the platter.

Contains:

Milk, Mustard, Wheat

Ingredients

for 4 servings

  • 560g Chicken fillets (or 4 chicken breasts)

  • 300g Carrots

  • 100g Sliced leeks

  • 2 Garlic cloves

  • 1 Bunch of chives

  • 340g Mafalda

  • 12g Chicken demi-glace

  • 150g Green peas

  • 90ml Heavy cream

  • 44g Lemony Sunshine spice blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, garlic, onion)

Nutrition

Total fat

23g

Saturated Fat

14g

Sodium

850mg

Total carbs

84g

Sugar

10g

Protein

52g

Fibres

8g

Recipe Instructions

Creamy Chicken Fricassée with Sweet Carrots & Peas - Step #1 Sear the chicken
Step 1: Sear the chicken
In a large, high-sided pan, heat 1 tbsp butter on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P (if you received chicken breasts, slice into fillets first). Working in batches, add the chicken to the pan and sear, 1 to 2 minutes per side, until nicely browned. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
Creamy Chicken Fricassée with Sweet Carrots & Peas - Step #2 Mise en place
Step 2: Mise en place
While the chicken sears, bring a large pot of salted water to a boil. Quarter the carrots lengthwise; thinly slice crosswise. Mince the garlic. Thinly slice the chives crosswise.
Creamy Chicken Fricassée with Sweet Carrots & Peas - Step #3 Sauté the aromatics
Step 3: Sauté the aromatics
In the reserved pan of fond, heat 1 tbsp butter on medium. Add the leeks (roughly chop before adding if desired) and sauté, stirring occasionally, 1 to 2 minutes, until beginning to soften. Add the carrots and sauté, stirring occasionally, 2 to 3 minutes, until beginning to soften. Add the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant; season with S&P to taste.
Creamy Chicken Fricassée with Sweet Carrots & Peas - Step #4 Boil the pasta
Step 4: Boil the pasta
While the aromatics cook, add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 minutes, until al dente (still slightly firm to the bite). Drain the pasta thoroughly and return to the pot. Add 2 tbsp butter; season with S&P to taste. Stir to combine and set aside in a warm spot.
Creamy Chicken Fricassée with Sweet Carrots & Peas - Step #5 Start the fricassée
Step 5: Start the fricassée
In a glass measuring cup (or medium bowl), combine the demi-glace, 2 cups water and the remaining spice blend; whisk until smooth. Add to the pan of aromatics and cook, scraping up any fond from the bottom of the pan, 1 to 2 minutes, until combined. Bring to a boil, then lower the heat to simmer and cook, stirring occasionally, 6 to 8 minutes, until the sauce has thickened and the carrots are tender.
Creamy Chicken Fricassée with Sweet Carrots & Peas - Step #6 Finish the fricassée & serve
Step 6: Finish the fricassée & serve
To the pan of fricassée, add the seared chicken, cream and peas. Cook, stirring occasionally, 3 to 4 minutes, until the chicken* is cooked through; season with S&P to taste. To the pot of pasta, add ½ the chives; stir to combine. Divide the finished pasta between your bowls. Top with the finished chicken fricassée. Garnish with the remaining chives. Bon appétit!