Asparagus and chicken fricassee

Name: Asparagus and chicken fricassee
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 collar Soup Greens; 2 (approx. 800 g) Chicken breasts with skin and bone; 1 Bay leaf; 7-10 Tbsp salt and pepper; 500 g green asparagus; 250 g Frozen Parisian carrots; 100 g frozen peas; 4 (à 25 g) Puff pastry pies; 2 tablespoons (30 g) Butter; 2 heaped tablespoons (40 g) Flour; 5 TABLESPOONS White wine; 100 g Whipped cream; 7-10 Tbsp Chervil and organic lemon

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 collar Soup Greens
2 (approx. 800 g) Chicken breasts with skin and bone
1 Bay leaf
7-10 Tbsp salt and pepper
500 g green asparagus
250 g Frozen Parisian carrots
100 g frozen peas
4 (à 25 g) Puff pastry pies
2 tablespoons (30 g) Butter
2 heaped tablespoons (40 g) Flour
5 TABLESPOONS White wine
100 g Whipped cream
7-10 Tbsp Chervil and organic lemon

Directions

1
Soup greens clean or peel, wash and roughly chop. Wash the meat. Cook everything with laurel in 3/4 l salted water for about 30 minutes.
2
Wash the asparagus, cut the ends off generously. Cut the stalks into pieces. Remove meat from the stock. Pour stock through a sieve, catch and bring to the boil again. Cook the asparagus, frozen carrots and peas for 5-7 minutes.
3
Pour off, catch the broth.
4
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Remove meat from skin and bones and cut into pieces. Bake pies in a hot oven for 5-10 minutes.
5
Heat butter. Lightly sweat flour in it. Add wine and stock while stirring. Bring to the boil, simmer for about 5 minutes. Stir in cream. Season to taste with salt and pepper.
6
Add the meat and vegetables and briefly heat up again. Arrange the fricassee in the pies, add the rest. Garnish with chervil and lemon wedges.