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20 minutes

Creamy Chicken Fricassée with Sweet Carrots & Peas

over Buttery Noodles with Chives

Cooking time

20 minutes

Servings

4

Calories

760 /serving

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.

We will send you:

  • 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)

Contains: Milk, Mustard, Wheat

You will need:

Large high-sided pan
Large pot
Strainer
4 tbsp Butter
Salt & pepper
Total Fat
23 g
Saturated Fat
14 g
Sodium
850 mg
Total Carbs
84 g
Sugars
10 g
Protein
52 g
Fibres
8 g
Preparation
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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.
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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.
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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.
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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.
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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.
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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!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.