Chicken Straws in Green Asparagus Cream
The chicken with vegetables, with soy, with cream of any vegetable I like a lot: it is not dry, it is soft and full-bodied, tasty and also suitable as a summer dish if eaten warm.
These days I have experimented with a new recipe by combining chicken with a spring vegetable a bit particular, asparagus, and it was a success
| saeson | All the seasons | Ingredients | 6 |
| Ease of the | Easy to do so | Ready in | 45 minutes |
Ingredients
Method
- Let's start preparing the broth: boil the water with aromas, the garlic deprived of the soul and the carrot, adjusting salt.
- Meanwhile I cut the chicken breast in a coarse die, you choose the size according to your taste. I prefer it rather big about 2 cm per side.
- Insert the chicken die in a food bag and pour the flour, close the bag and shake well, so that each piece of chicken is well floured (photo 3). In a saucepan pour a drizzle of oil and when it is hot, put the chicken to brown the chicken over a moderate flame, adding just a tear of broth to prevent it from burning (not a liter of broth or chicken will boil and will not form that beautiful flavorful crust!). In contact with the strong warmth of the pot and the oil, the pores of the meat will close, holding all the juices in the meat. The chicken should be well browned from all sides.
- While the chicken is browned, let’s take care of asparagus: those available to me were large enough so I preferred to eliminate the most fibrous final part and eliminate the outside with a peeler (photo 1). I then cut the tips of the shooters and put aside, while the stems I had them steamed for 7-10 minutes, until they are soft. If you can not steam, let them boil in boiling water
- Once cooked I cut them coarsely into slices and put in a high container together with a pinch of salt and pepper and a bit of broth. I got a nice fluid cream (photo 2) and smooth with the immersion blender that I then added to the chicken once well browned (photo 4)
- At this point put the lid to the pot (during the browning do not use the lid because it excessively holds the steam and the chicken instead of browning will lend itself) and continue cooking over a very low heat by gradually adding a little broth if the asparagus cream is too dry.
- In total I cooked 30 minutes, adding the asparagus tips during the last 10 minutes of cooking. In this way you will get a nice contrast of textures between the creamy one of the sauce and the more crunchy of the asparagus tips.
- At the end of cooking I added a teaspoon of turmeric to give it that extra aromatic boost, taste and evaluate if salt is missing
- I served with a sprinkling of turmeric and with lots of bread to make shoes.Easy, few ingredients, but deliciousoooooooooooooo!!!!!
