Chicken Fricassée With New Potatoes & Asparagus
In this delightful recipe, succulent chicken breast fillets and smoky bacon are cooked in a flavorful cider sauce, creating a dish that exudes warmth and comfort. Paired with tender new potatoes and vibrant asparagus, this meal is sure to be a hit at the dinner table. The creamy Soya Dream adds a luscious finish to this satisfying and hearty meal. Perfect for a cozy night in with loved ones or a special family dinner.
— Constant Cookbook
Ingredients
- 1 tbsp groundnut oil
- 4 lean smoked back bacon rashers, chopped and rind removed
- 6 skinless chicken breast fillets
- 700g new potatoes , thickly sliced
- 250g asparagus spears , trimmed and diagonally sliced (keep tips whole)
- 225ml dry fruity cider (or ½ a can)
- 1 tbsp cornflour , blended with a little water
- 250ml carton Soya Dream
- 2 tbsp chopped flatleaf parsley
Instructions
- Heat the oil in a large frying pan, then fry the bacon for 5 mins on a medium heat until golden. Remove with a slotted spoon and set aside. Add the chicken to the pan, then lightly fry for 4-5 mins to brown on both sides (you may need to brown the chicken in two batches if your pan is not large enough).
- Meanwhile, cook the potatoes in a pan of salted boiling water for 10 mins or until tender. Cook the asparagus in a steamer over the potatoes for 6-8 mins or microwave in a covered dish with 2 tbsp water for 4-5 mins.
- Pour the cider over the chicken, bring to the boil then reduce heat. Put the bacon back in the pan and simmer for 10-15 mins until the chicken is cooked through. Stir in the cornflour paste until lightly thickened, then add the Soya Dream and season. Stir in the drained vegetables and sprinkle with chopped parsley before serving.
Prep Time
PT40M
Yield
Serves 6
Nutrition
- Calories: 378 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 1.11 milligram of sodium
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