Recipes Lemony Chicken Fricassee with Shallots and Morels 4.0 (3,030) 1 Review Typically, a fricassee is made with chicken or another kind of white meat stewed in a white sauce with vegetables. For her version, Katy Sparks sizzles chicken in butter until it's crisp, then cooks it with shallots and morels, finishing with lemon for a hit of tartness. Quick Chicken Recipes By Katy Sparks Katy Sparks Background Trained at Johnson & Wales in Providence, RI. Worked at The Quilted Giraffe and Mesa Grill, New York City. How she got into cooking After dropping out of Middlebury College, she made soups at a local café. First food memory "Smoked octopus that my father brought back from Chinatown when I was 14." Menu bomb Roasted squab on herb risotto with zucchini blossoms. Ingredient pick Long Island corn. Favorite equipment "I'm not a big equipment person. I keep my knives nice and sharp and use them instead of an industrial chopper." Favorite cookbook Anything written by Patricia Wells. Favorite place to eat Blue Ribbon, New York City. Favorite cocktail Straight-up Beefeater martini with a twist. Most tired trend "Casual American bistros, where the menus seem to be driven by price, not flavor." Secret of her success "My husband, who's the dishwasher at home, would say I'm successful because I use every pot and pan in the kitchen." Favorite 1 A.M. meal "Any kind of pasta; or steak if it was a really hard night at the restaurant." Food vice Bar nuts. Recipe tip Constantly baste filet mignon with melted butter while it's cooking to keep it juicy. Won Best New Chef at: Quilty's, New York (closed) Food & Wine's Editorial Guidelines Updated on June 27, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 30 mins Yield: 4 Ingredients 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 (see Note) 1/4 pound morels (about 6), quartered lengthwise 1 cup water 1 pound pencil-thin asparagus Juice and zest of 1 lemon Directions 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. Notes If fresh morels are unavailable, you can substitute 1/2 ounce dried morels reconstituted in 1 cup of boiling water and drained. Rate it Print