Spring Vegetable Chicken Fricassee, by Genee Habansky of Herbaceous Catering

  1. 4 bone in chicken thighs
  2. 1 cup flour
  3. 2 tsp salt, divided
  4. 2 tablespoons butter, divided
  5. ¼ cup sherry
  6. 1 leek, light green & white parts only, sliced
  7. 2 carrots small diced
  8. 1 cup mushroom sliced
  9. 2 cloves of garlic sliced
  10. 1 ½ cup chicken stock
  11. 1 bundle asparagus, sliced
  12. 2 tablespoons of cream
  13. 1 cup peas
  14. 1 cup spinach
  15. 2 scallions sliced


  1. Preheat the oven to 350
  2. In a bowl mix flour & salt.  Dredge each piece of chicken, tapping off any extra flour
  3. In Dutch oven oven, heat butter over medium high heat until bubbling.  Brown chicken skin side down until nice & golden.  About 5 per minutes, remove from pan & set aside
  4. Deglaze the pan with sherry, add sherry to hot pan & with a wooden spoon remove all the brown pieces stuck to the bottom of the pan.  When the sherry is all the way reduced add butter, heat until bubbly
  5. Add leeks, carrots, mushrooms & garlic with a pinch of salt.  Sauté 5 minutes until soft.  Add stock & bring to a boil, nestle chicken into the broth vegetable mix, cover with lid and place in the oven for 25 minutes
  6. Remove from oven, gently remove chicken & set aside.  Over medium high heat, add asparagus & cream, Heat about 5 minutes until asparagus is cooked.  Remove from heat & add peas, spinach & scallions.  Return chicken to to the pan & serve.