Williams Sonoma Braising Sauce, Chicken Fricassee
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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.
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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.