Chicken Fricassee with Spring Vegetables | byron-nutrition

Name: Chicken Fricassee with Spring Vegetables | byron-nutrition
Ingredients: 8 skinless, bone-in chicken thighs (about 4 lb.); 1 1/2 teaspoons kosher salt, divided; 3/4 teaspoon black pepper, divided; 1/2 cup all-purpose flour; 2 tablespoons olive oil; 1 (8-oz.) package cremini mushrooms, quartered; 3 medium carrots, peeled and cut diagonally into 1/2-inch-thick slices (about 2 cups); 1 cup coarsely chopped leek (from 1 medium leek); 2 cups chicken stock; 1/2 cup dry white wine; 1/4 cup heavy cream; 8 ounces asparagus, trimmed and cut into 1-inch pieces (about 1 cup); chopped fresh chives

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About the Recipe A comforting stew of chicken and vegetables in a velvety pan sauce hits the spot on a cool spring evening.

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Ingredients

8 skinless, bone-in chicken thighs (about 4 lb.)
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1/2 cup all-purpose flour
2 tablespoons olive oil
1 (8-oz.) package cremini mushrooms, quartered
3 medium carrots, peeled and cut diagonally into 1/2-inch-thick slices (about 2 cups)
1 cup coarsely chopped leek (from 1 medium leek)
2 cups chicken stock
1/2 cup dry white wine
1/4 cup heavy cream
8 ounces asparagus, trimmed and cut into 1-inch pieces (about 1 cup)
chopped fresh chives