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Lemon Chicken Fricassée with Shallots and Morels

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30 min
Serves 4

Recipe: Katy Sparks


  • 3 tablespoons unsalted butter
  • One 3- to 4-pound chicken, cut into 8 pieces
  • Salt and freshly ground pepper
  • 6 small shallots, peeled and quartered lengthwise
  • 1/4 pound morels (about 6), quartered lengthwise
  • 1 cup water
  • 1 pound pencil-thin asparagus
  • Juice and zest of 1 lemon



In a large deep skillet, melt 2 tablespoons of the butter. Season the chicken pieces with salt and pepper, add the pieces to the skillet and cook over high heat, turning occasionally, until browned, about 8 minutes. Add the shallots and morels and cook for 2 minutes. Add the water, cover tightly and simmer over moderately low heat until the chicken is cooked through, about 15 minutes.


Meanwhile, in a large saucepan, steam the asparagus over 1 inch of water until crisp-tender, 2 to 3 minutes.


Transfer the chicken to a plate. Add the lemon juice and zest to the skillet and cook over high heat for 2 minutes. Swirl the remaining 1 tablespoon of butter into the sauce and season with salt and pepper. Pour the sauce over the chicken and serve with the asparagus.


* If fresh morels are unavailable, you can substitute 1/2 ounce dried morels reconstituted in 1 cup of boiling water and drained.

Bon Appetit!