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Danish Chicken Asparagus Fricassee with New Potatoes and Tarragon

This simmered dish pairs chicken thigh, boneless skinless, cut into bite pieces with new potatoes, halved, asparagus, cut into 1-inch pieces and chicken broth, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

44 g Protein
60 g Carbohydrates
26 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 159g chicken thigh, boneless skinless, cut into bite pieces 192 kcal
  • 221g new potatoes, halved 170 kcal
  • 142g asparagus, cut into 1-inch pieces 28 kcal
  • 80g leek, thinly sliced (white and light green) 49 kcal
  • 195g chicken broth, low sodium 12 kcal
  • 53g creme fraiche 105 kcal
  • 11g butter 79 kcal
  • 11g lemon juice 3 kcal
  • 4g fresh tarragon, chopped 11 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. new potatoes
    Halve the new potatoes and simmer in salted water until just tender, 10-12 minutes; drain.
  2. leekbutter
    In a small pan, melt butter and saute the sliced leek until soft, 4-5 minutes.
  3. Add chicken pieces; cook until no longer pink on the outside, 3-4 minutes.
  4. chicken broth
    Pour in chicken broth and simmer 6-8 minutes until chicken is cooked through.
  5. asparaguscreme fraichelemon juicefresh tarragon
    Stir in creme fraiche, asparagus pieces, lemon juice, and tarragon; simmer 2-3 minutes until asparagus is crisp-tender.
  6. new potatoessaltblack pepper
    Season with salt and pepper, then serve the fricassee over the warm potatoes.

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