Williams Sonoma Braising Sauce, Chicken Fricassee
Light, lemony flavors make this sauce the perfect partner for chicken and fresh garden vegetables. Our recipe begins with Chardonnay, shallots and chicken demi-glace. We balance it with earthy mushrooms, lemon and a splash of Champagne vinegar. Ingredients are simmered for hours for rich, homemade flavor. Just combine the starter with chicken in a slow cooker or Dutch oven, then add fresh spring asparagus and peas during the last few minutes of cooking. Serve over steamed rice or buttered noodles.
- 1 lb. 8 oz. (makes 4–6 servings).
- Made in USA.
- 1 lb. 8 oz. (makes 4–6 servings).
- Water, Chardonnay wine, canola oil, natural flavors, leeks, shallots, dried shiitake mushrooms, sugar, roasted chicken demi-glace (chicken stock, mirepoix stock [carrots, celery, onion], roasted chicken stock, dried chicken stock, modified food starch, water, gelatin, salt, white wine, chicken fat), spices, chicken base (chicken stock, natural flavor, salt, sugar), salt, rice starch, dried garlic, lemon juice concentrate, champagne vinegar, xanthan gum.
- Contains milk. Contains sulfites. This product is prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts, fish, eggs, peanuts, soy.
UPS can deliver most in-stock items within 4-5 business days.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams-Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Return Policy.
Braised Chicken with Asparagus & Peas
Season a 4-lb. (2-kg) chicken, cut into 8 serving pieces, with salt and pepper. In a large fry pan or Dutch oven over medium-high heat, warm 2 Tbs. oil until just smoking. Working in batches, brown the chicken on all sides.
If using a slow cooker, transfer the chicken to the insert and add the braising sauce. Cover and cook on high until the chicken is fork-tender, about 2 hours, adding 1/2 cup chopped asparagus and ½cup fresh or frozen peas during the last 10 minutes of cooking.
If using an oven, return all the chicken to the pot, add the braising sauce and bring to a simmer. Cover the pot, transfer to a 350ºF (177ºC) oven and cook until the chicken is fork-tender, 1 to 1 1/2 hours, adding the asparagus and peas during the last 10 minutes of cooking. Skim the fat off the sauce and remove the skin from the chicken, if desired.
Serves 4 to 6.