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 In the March 2017 issue of Southern Living Magazine there was a recipe for Chicken Fricassee with Spring Vegetables. The dish made with cremini mushrooms, carrots, leek and spring asparagus, sounded wonderful. Not only was the recipe a one pan dish, but unlike the traditional fricassée de volaille à l’ancienne, this one can be made in 45 minutes. In doing a bit of research on the web, there are many variations of this French recipe. I must say, my husband and I thoroughly enjoyed this the other evening. As the weather hasn’t quite warmed up yet, it was a satisfying meal on a still rather chilly spring day.  I was able to obtain all the vegetables at Delicious Orchards. I normally do not use chicken thighs, but for this recipe I did. Instead of bone-in, I purchased boneless thighs at Whole Foods. Bell and Evans boneless thighs were $4.79/lb. The meat was moist and tender and I was glad I used them. Instead of heavy cream, which the recipe called for, I used some light cream left from another recipe. I also suggest that you prep your ingredients before starting to cook as it makes all the difference in getting the meal done in a timely manner.
I served the chicken fricassee over wide noodles. The recipe suggested serving options for the noodles of either rice or grits. I think the noodles are better suited for the cream sauce to cling to. You may want to use a spoon to collect the remaining sauce in your dish. Overall it’s another great recipe for the file. Also, this past weekend my husband and I had lunch at d’Jeet? in Shrewsbury. The name is a play on the phrase, “Did you eat?” We’ve been here several times before and it’s a lovely spot for lunch. For an appetizer we shared goat cheese fritters with fig preserves and truffle honey ($11). They were delicious if a not a bit pricey for five approximately ½” diameter cheese balls. I had their short rib grilled cheese sandwich with caramelized Spanish onion, bacon preserves, truffle aioli and Gouda cheese on country toast ($17). It was wonderful with the tender, succulent beef and the melted cheese on top….yum! My husband had salmon burger with celery root apple slaw, watercress on a sesame brioche bun. It too was wonderfully prepared, moist and juicy. Another weekend in the book, the rest of the week has me preparing paleo gingersnap cookies and red velvet pancakes. Recipes to follow!
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