Creamy asparagus chicken
Green asparagus is a vegetable whose stems are used to prepare many delicious dishes, such as asparagus soup, salad, tart. You can also combine it with meat or bake it with cheese. On my blog, you can find a few recipes for green asparagus dishes. The newest dish that I would like to recommend to you is a creamy asparagus chicken. This dish combines green asparagus with juicy chicken thighs, carrot and cream sauce with garlic and thyme. I like serving it with boiled rice, but you can serve it with other additions as well.
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Ingredients for creamy asparagus chicken.
- 400 g chicken thighs
- 150 g green asparagus (soft part)
- 120 g carrot (peeled)
- 1 clove of garlic
- a spring of fresh thyme
- 1 teaspoon of salt
- black pepper to taste
- 150 ml cream (30%)
- 1 tablespoon of butter
- 250 ml water
- 1,5 teaspoon of potato flour
How to make creamy asparagus chicken.
Clean the chicken thighs, rinse and cut them into large cubes. Put the butter, chopped chicken, mashed garlic and thyme into a frying pan. Fry it for 3-4 minutes over a medium heat, then add sliced carrots, 200 ml of water and simmer it covered for 4-5 minutes. After that, add cut asparagus and continue cooking for 6-7 minutes. Next, add salt, pepper, 50 ml of water mixed with cream and potato flour. Keep it on the heat for an additional 3 minutes. Serve the creamy asparagus chicken with rice, groats or potatoes.
Good to know when making creamy asparagus chicken.
I cut the green asparagus into 2.5 cm long pieces.
Cut the chicken thighs into approximately 3 cm wide cubes. When buying chicken thighs, choose the ones that have no skin. If you buy one with the skin on, it must be removed before adding the meat to the dish.
In the recipe, I provide the weight of peeled vegetables. Of course, you don’t have to stick to the exact weight of the ingredients used. If instead of 120 g of carrots you add 130 or 140 g, nothing will happen.
Do you like dishes with green asparagus? If so, try our recipe for Chicken roulades with asparagus and feta.
