Chicken, With Asparagus and Almonds

By Moira Hodgson

Total Time
35 minutes
Rating
4(17)
Comments
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Featured in: FOOD; SPRING VEGETABLES IN STEWS

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Ingredients

Yield:4 servings
  • 13- to 3½-pound chicken, cut up
  • 1tablespoon olive oil
  • 1tablespoon butter
  • 2shallots, minced
  • ½ to 1cup dry white wine
  • 1½pounds asparagus, trimmed to no more than 3 inches long
  • Coarse salt and freshly ground pepper
  • 2ounces sliced almonds, toasted
  • 2tablespoons chopped parsley to garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

773 calories; 51 grams fat; 14 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 10 grams polyunsaturated fat; 17 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 54 grams protein; 1482 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wipe the chicken pieces dry with paper towels. In a large casserole dish, brown the chicken pieces a few at a time. Add the shallots and white wine. Cover and cook over low heat for 20 minutes.

  2. Step 2

    Add the asparagus, salt and pepper. Cover and cook until the asparagus is tender.

  3. Step 3

    Remove from heat, sprinkle with almond and parsley. Serve immediately.

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Ratings

4 out of 5
17 user ratings
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Comments

Audrey

I found this to be a bit bland, despite adding garlic, but still easy and quick and satisfying. Would add some lemon juice and perhaps some thyme sprigs next time. I served it over Thai noodles, and it was good with the sauce.

Audrey

I found this to be a bit bland, despite adding garlic, but still easy and quick and satisfying. Would add some lemon juice and perhaps some thyme sprigs next time. I served it over Thai noodles, and it was good with the sauce.

Neil

Sear skin side down 8 minutes, flip then cover. Use extra butter for sauce

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