Chicken Fricassee with Cauliflower, Squash and Lemon Artichoke Sauce
On the trip home from work, our minds are often churning with all the things that need to be done…cleaning, laundry, bills, email and the chore of making dinner. But it isn’t so much the actual cooking that’s driven most of us to high-fat takeout and pricy restaurants: it’s the hour plus of organization, prepping and cleaning up. Wouldn’t it be nice to stay home and eat a delicious, healthy, hot meal in under one hour with easy prep and minimal cleanup? Maybe even share a glass of wine with your significant other?
This recipe takes boneless-skinless chicken thighs (so delicious) to the center of the plate with a sprinkle of Two Brothers All Purpose Seasoning, spiralized butternut squash and precut cauliflower. A simple twist of a lid and a pour of Heinen’s Lemon Artichoke Simmering Sauce turn it all into a delicious chicken fricassee, a dinner that makes it feel like the weekend even if it’s Tuesday.
Heinen’s and I can’t help you with your laundry or bills, but we can help you get a healthy meal on the table in less time and with less cleanup. Here’s to more delicious family meals with short prep, quick cooking times and easy cleanup.
Chicken Fricassee with Cauliflower, Squash and Lemon Artichoke Sauce
Start to finish: 30 minutes
Hands on time: 10 minutes
In Mastering the Art of French Cooking, Julia Child described a fricassee as “halfway between a sauté and a stew.” I love this dish because it’s relatively quick like a sauté but still homey like a stew and it incorporates boneless-skinless chicken thighs, already-cut-up, fresh vegetables from Heinen’s produce section and a jar of Heinen’s Lemon Artichoke Simmer Sauce. It couldn’t—no really, it couldn’t—be simpler.
I love how the butternut softens and breaks down while the chunks of cauliflower retain a bit of crunch. The sauce is light and lemony with just a hint of artichoke. The kids will love the raisins, and adults will find lots to love about making such a delicious meal: so fast, so easy and so fresh.
When browning the chicken, try not to move it for the first 3 minutes. It will brown faster if you don’t mess with it. I know it’s hard. But try.
Serves 4 to 6
Ingredients
- 8 boneless-skinless, chicken thighs
- 1 teaspoon Two Brothers Seasoning
- 1 tablespoon olive oil
- 1 small onion, diced
- 1-lb packaged cut cauliflower florets
- 1-lb packaged spiral cut butternut squash
- 1/4 cup golden raisins
- One 16-oz jar Heinen’s Lemon Artichoke Simmer Sauce
- 1 cup chicken broth
- Freshly ground black pepper
- Chopped cilantro as garnish
Method
Season the chicken with the Two Brothers Seasoning.
Heat a 12-inch skillet over medium-high heat and add the olive oil. When it shimmers, add the chicken and cook for 3 minutes without moving it. Flip the chicken over, add the onion and cook another 2 minutes or until the onion begins to soften. Add the cauliflower, squash, raisins, simmer sauce, broth, a few grinds of pepper and a sprinkle more seasoning and bring the pot to a simmer. Reduce the heat to low, cover and simmer for about 20 minutes or until the cauliflower is tender. Stick the tip of a sharp knife into a piece of cauliflower to test for doneness. If it slips in easily, it’s done. Taste for seasoning and add more salt and pepper to taste.
Garnish with cilantro and serve hot on heated plates.
Extra Hungry? Serve a little salad of red lettuce, halved grape tomatoes, a squeeze of lemon and a glug of olive oil.
In the glass: My weeknight go-to white is a glass of Sauvignon Blanc from Cloudy Bay.
Chicken Fricassee with Cauliflower, Squash and Lemon Artichoke Sauce
