w/ Spring Vegetable Garnish, Rosemary Roasted New Potatoes and Preserved Meyer Lemons
We use only antibiotic and hormone free birds for this dish. Fricassee is a great word that just means a stew with a really good flavorful sauce and ours is made with local white wine from the Finger Lakes with buttery leeks and a hearty chicken stock.
The dish is garnished with lots of seasonal veggies like Asparagus, Snap peas, earthy wild mushrooms and rosemary-roasted potatoes.
A bright and lively Meyer lemon preserve balances well with all the deeper flavors of this play on the classic dish.
Ingredients: Chicken, New Potatoes, Chicken Stock, Asparagus, Snow Peas, Lemon, Shiitake Mushrooms, White Wine, Butter, Leeks, Olive Oil, Garlic Clove, Sea Salt, Whole Wheat Spelt Flour, Turbinado Sugar, Paprika, Coriander or Cilantro, Rosemary, Fresh Cloves, Anise Seed, Cardamon, Black Pepper. Contains: Milk, Wheat.
- Good Source-Vitamin B6
- Low Calorie for Meal and Main Dish Products
Servings per ContainerCalories 430 Serving size 1 meal 425g
|Includes 0g Added Sugars||0%|
Recipe by Chef Katy Sparks
About This Chef
Katy Sparks is the owner and principal of Katy Sparks Culinary Consulting, an award-winning chef (formerly of Quilty’s in Soho), and co-author with Andrea Strong of Sparks in the Kitchen,(Knopf, 2006), her first cookbook.
Katy grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens. As an amateur naturalist, she learned to forage for wild, edible things at her father’s knee and is devoted to all things local and delicious...Read more