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Chicken Fricassee

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.

Health Benefits

  • Good Source-Vitamin B6
  • Low Calorie for Meal and Main Dish Products

Nutrition Facts

Servings per Container

Calories 430
Serving size 1 meal 425g
Total Fat 21g 27%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 0.095mg 31%
Sodium 630mg 27%
Total Carbohydrate 30g 11%
Dietary Fiber 6g 20%
Sugars 5g
Includes 0g Added Sugars 0%
Proteins 30g 59%
Calcium 78mg
6%
Iron 4mg
20%
Potassium 1051mg
20%

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Recipe by

Katy Sparks

About This Chef

Katy Sparks is the owner and principal of Katy Sparks Culinary Consultingan 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...

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