Chicken, With Asparagus and Almonds
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- Step 2
Add the asparagus, salt and pepper. Cover and cook until the asparagus is tender.
- Step 3
Remove from heat, sprinkle with almond and parsley. Serve immediately.
Private Notes
Comments
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.
Sear skin side down 8 minutes, flip then cover. Use extra butter for sauce