Best 11 Braised Chicken With White Asparagus And Morel Sauté With Crème Fraîche Recipes

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Embark on a culinary journey with our delectable recipe for Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche. This dish is a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Tender chicken braised to perfection, crisp white asparagus, and earthy morel mushrooms sautéed in a rich crème fraîche sauce come together to create a dish that is both elegant and comforting. Prepare to indulge in this culinary masterpiece, perfect for a special occasion or a cozy dinner at home.

Let's cook with our recipes!

EMERIL'S BRAISED CHICKEN THIGHS



Emeril's Braised Chicken Thighs image

"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Number Of Ingredients 13

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

Steps:

  • Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
  • Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
  • Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
  • Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
  • Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
  • Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

PAN-ROASTED CHICKEN IN CREAM SAUCE



Pan-Roasted Chicken in Cream Sauce image

This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.

Provided by Sam Sifton

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 chicken, 4 to 4 1/2 pounds, cut into pieces, or some combination of chicken parts on or off the bone, approximately 3 pounds
Kosher salt to taste
2 tablespoons olive oil
12 to 15 morels or other wild mushrooms, approximately 3 1/2 ounces
1/4 cup Cognac
1 1/2 cups chicken stock, homemade or low-sodium
2/3 cup heavy cream
1/2 cup Madeira wine
1 tablespoon unsalted butter
1 tablespoon crème fraîche or Greek-style yogurt
2 teaspoons finely chopped savory
1 tablespoon finely chopped tarragon
1/2 tablespoon finely chopped parsley, to finish

Steps:

  • Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
  • Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
  • Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
  • Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
  • Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.

CHICKEN WITH MORELS



Chicken with Morels image

Provided by Ina Garten

Categories     main-dish

Time 1h16m

Yield 6 servings

Number Of Ingredients 12

1 - ounce dried morels, soaked for 30 minutes in 3 cups very hot water
6 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1 ¿4 cup clarified butter
1 ¿3 cup chopped shallots (2 large)
1 tablespoon minced garlic (3 cloves)
1 cup Madeira wine
1 cup (8 ounces) creme fraiche
1 cup heavy cream
2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
  • Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
  • Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

BRAISED CHICKEN WITH ASPARAGUS, PEAS, AND MELTED LEEKS



Braised Chicken with Asparagus, Peas, and Melted Leeks image

Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.

Provided by Mindy Fox

Categories     Spring     Chicken     Asparagus     Leek     Pea     Fennel     Braise

Yield 4 servings

Number Of Ingredients 13

2 medium leeks, white and light-green parts only, cut crosswise into 1/3-inch rounds
1/4 cup olive oil, divided
2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, plus more
2 teaspoons whole fennel seeds
8 bone-in chicken thighs (about 4 pounds)
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
3/4 pound medium asparagus, trimmed, cut crosswise in half and on the bias
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1 tablespoon plus 1/2 teaspoon finely grated lemon zest, divided
2 teaspoons fresh lemon juice
3 tablespoons chopped dill

Steps:

  • If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
  • Heat 2 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16-18 minutes. Transfer leeks to a plate; reserve skillet.
  • Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12-14 minutes. Transfer skin side up to a plate. Pour off and discard fat.
  • Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15-18 minutes.
  • Meanwhile, combine asparagus, peas, and 2 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper; stir gently to just combine.
  • Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 Tbsp. lemon zest.

CREAMY ASPARAGUS CHICKEN



Creamy Asparagus Chicken image

Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

4 bone-in, skin-on chicken-breast halves, split and patted dry
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)
1/3 cup dry white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
1 pound very small red potatoes (each 1 inch diameter), halved
1 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup heavy cream
Dill sprigs, for serving

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
  • Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

BRAISED CHICKEN WITH GARLIC AND WHITE WINE



Braised Chicken with Garlic and White Wine image

Categories     Chicken     Garlic     Poultry     Braise     Sauté     White Wine     Fall     Winter     Birthday     Thyme     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

2 3 1/2-pound whole chickens, each cut into 8 pieces
5 whole heads of garlic, cloves separated (about 70), unpeeled
6 tablespoons extra-virgin olive oil, divided
2 cups dry white wine
6 very large fresh thyme sprigs

Steps:

  • Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
  • Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
  • Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

CREAMY CHICKEN & ASPARAGUS BRAISE



Creamy chicken & asparagus braise image

This delightfully summery, low-calorie, low-fat dish packs in plenty of greens and has a yogurt, tarragon and garlic sauce

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 12

1 tbsp rapeseed oil
2 skinless chicken breasts (about 150g each)
10 medium asparagus spears , each cut into 3
1 large or 2 small leeks , well washed and thickly sliced
3 celery sticks , sliced
200ml reduced-salt vegetable bouillon
140g frozen peas
1 egg yolk
4 tbsp natural bio yogurt
1 garlic clove , finely grated
⅓ small pack fresh tarragon , chopped
new potatoes , to serve (optional)

Steps:

  • Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
  • Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
  • Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.

Nutrition Facts : Calories 480 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 53 grams protein, Sodium 0.5 milligram of sodium

CHICKEN FRICASSEE WITH MORELS AND ASPARAGUS



Chicken Fricassee With Morels and Asparagus image

Provided by Molly O'Neill

Categories     dinner, main course

Time 50m

Yield Four servings

Number Of Ingredients 12

4 teaspoons unsalted butter
2 chicken breasts, split in half and skinned
1/4 cup minced shallots
1 cup chicken broth, homemade or low-sodium canned
1 cup white wine
4 sprigs fresh thyme
20 asparagus spears, ends snapped off, cut into 2-inch pieces
1 cup morels, stemmed and cleaned
1 1/2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
2 tablespoons heavy cream
1 tablespoon chopped Italian parsley

Steps:

  • Heat 2 teaspoons of butter in a large, wide pot over medium-high heat. Add the chicken breasts and sear until browned, about 4 minutes per side. Remove the chicken from the pan. Lower the heat to medium, place 1 teaspoon of butter and the shallots in the pan and cook, stirring constantly, for 30 seconds.
  • Add the broth, wine and thyme and bring to a simmer. Add the chicken and bring back to a simmer. Cover and cook until the chicken is cooked through, about 20 minutes. Remove the chicken and tent with foil to keep warm. Increase the heat and simmer the liquid until it has reduced to 1 cup, about 10 minutes. Remove the thyme.
  • Meanwhile, bring a large pot of water to the boil. Add the asparagus and blanch until crisp-tender, about 3 minutes. Drain and rinse under cold water. Heat the remaining butter in a large nonstick skillet over medium heat. Add the asparagus and the morels and saute until tender, about 4 minutes. Season with 1/2 teaspoon of salt and pepper to taste.
  • Stir the cream, 1 teaspoon of salt and pepper to taste into the sauce. Adjust seasoning if necessary. Divide the chicken among 4 plates and spoon the sauce over it. Place the asparagus and morels around the chicken, sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 615 milligrams, Sugar 3 grams, TransFat 0 grams

WHITE ASPARAGUS AND MOREL SAUTé



White Asparagus and Morel Sauté image

Provided by Suzanne Goin

Categories     Herb     Mushroom     Side     Sauté     Vegetarian     Low Cal     High Fiber     Asparagus     Leek     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 1/2 pounds white asparagus, trimmed, peeled, cut diagonally into 3-inch lengths
6 tablespoons (3/4 stick) butter, divided
6 ounces fresh morels, cleaned, halved if large
2 teaspoons fresh thyme leaves
3/4 cup thinly sliced leeks (white and pale green parts only)
2 tablespoons chopped fresh Italian parsley

Steps:

  • Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes. Drain and cool.
  • Melt 4 tablespoons butter in heavy large skillet over high heat. Add morels and sauté 3 minutes. Reduce heat to medium; add thyme and sprinkle with salt and pepper. Sauté until morels are tender, about 6 minutes. Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat. Sauté 2 minutes. Add leeks; sauté 2 minutes. Stir in parsley. Season with salt and pepper.

BRAISED CHICKEN WITH LEEKS AND MORELS



Braised Chicken with Leeks and Morels image

Categories     Chicken     Mushroom     Braise     Leek     White Wine     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 ounce dried morel mushrooms*
1 cup hot water
4 chicken leg-thigh pieces
1 tablespoon olive oil
3/4 cup dry white wine
4 leeks (white and pale green parts only), sliced (about 4 cups)
1 cup low-salt chicken broth
1 tablespoon chopped fresh thyme

Steps:

  • Place morels in small bowl. Add 1 cup hot water and let stand until morels soften, about 45 minutes. Remove morels and reserve. Strain liquid through fine sieve and reserve.
  • Season chicken with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Remove chicken. Add wine to pot and bring to boil, scraping up browned bits. Stir in leeks, broth, thyme, morels, and reserved morel liquid. Return chicken to pot and bring liquid to boil. Reduce heat, cover, and simmer until chicken is cooked through and sauce thickens, turning chicken once, about 40 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before serving.)
  • *Available at specialty foods stores and some supermarkets.

BRAISED WHOLE CHICKEN



Braised Whole Chicken image

Braising a whole chicken makes the whole bird emerge succulent from wing tip to drumstick beneath crispy skin - so very good!!!!

Provided by Chef mariajane

Categories     Whole Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 whole chicken, giblets removed (3 1/2-4lb)
1/2 teaspoon salt
pepper
1 teaspoon canola oil
2 celery ribs, sliced
1 medium onion, cut into a large dice
1 1/2 cups baby carrots, cut-up
3 cups chicken broth, 30% less sodium
3/4 cup water
1/4 cup white wine vinegar
12 potatoes, Red Petites
1/3 cup fresh chives, finely chopped

Steps:

  • Preheat oven to 350°F Season chicken inside and out with salt and pepper. In a large ovensafe saucepan or Dutch oven, heat oil on medium-high. Add chicken and brown, breast side down, 5-10 minutes. Turn over and brown second side. Transfer chicken to a platter. Add celery and onion and sauté 5 minutes. Add carrots and sauté another 5 minutes. Remove pot from heat.
  • Place chicken, breast side down, overtop vegetables . Combine broth, water and vinegar and pour over chicken. Add potatoes to the pot, cover and braise 45 minutes. Turn chicken, breasts side up, cook another 10-15 minutes with lid off to brown.
  • Remove chicken and vegetables from pan and keep warm. Skim fat from cooking liquid and discard. Carve chicken and place slices into shallow bowls, adding vegetables and broth. Garnish with fresh chives and serve.

Nutrition Facts : Calories 856.6, Fat 37.2, SaturatedFat 10.5, Cholesterol 162.6, Sodium 781.4, Carbohydrate 79.8, Fiber 10.9, Sugar 6.3, Protein 49.8

Tips:

  • To save time, use a rotisserie chicken instead of cooking your own.
  • If you can't find white asparagus, you can substitute green asparagus.
  • To make the morel saut, be sure to clean the morels thoroughly before cooking.
  • If you don't have crème fraîche, you can substitute sour cream or plain yogurt.
  • Serve the braised chicken with steamed rice or mashed potatoes.

Conclusion:

This braised chicken with white asparagus and morel saut is a delicious and elegant dish that is perfect for a special occasion. The chicken is tender and flavorful, the asparagus is crisp and tender, and the morels add a rich, earthy flavor to the dish. The crème fraîche adds a touch of creaminess and richness to the sauce. This dish is sure to impress your guests.

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