Chicken Africa Lake

Name: Chicken Africa Lake
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1400 g); 7-10 Tbsp Salt; 1 bundle (approx. 500 g ) Soup Greens; 500 g white asparagus; 1 collar (approx. 375 g) small carrots; 1 glass (180 g; separation weight 115 g) Mushrooms; 100 frozen peas; 30 g Butter or margarine; 40 g Flour; 125 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 7-10 Tbsp Mint

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1400 g)
7-10 Tbsp Salt
1 bundle (approx. 500 g ) Soup Greens
500 g white asparagus
1 collar (approx. 375 g) small carrots
1 glass (180 g; separation weight 115 g) Mushrooms
100 frozen peas
30 g Butter or margarine
40 g Flour
125 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
7-10 Tbsp Mint

Directions

1
Wash the chicken and bring to the boil covered with water. Add 1 teaspoon of salt. Clean, wash and coarsely chop the soup greens and add to the chicken. Cook everything for about 1 hour at medium heat.
2
In the meantime, peel the asparagus, cut off the lower woody ends. Cut the asparagus into pieces. Clean the carrots, leave some green. Peel the carrots and cut them into large pieces. Cook the asparagus and carrots in boiling salted water for about 15 minutes.
3
Add peas to the vegetables 5 minutes before the end of the cooking time. Drain mushrooms on a sieve. Take the chicken out and let it cool down a little. Remove flesh from skin and bone. Cut meat into large pieces.
4
Pour broth through a sieve and collect. Measure out 3/4 litre stock. Melt the fat in a pot. Sweat flour in it. Deglaze with the stock while stirring and bring to the boil. Add cream. Season to taste with salt, pepper and lemon juice.
5
Add meat, vegetables and mushrooms to the sauce and heat. Do not cook any more. Put chicken fricassee in a bowl and garnish with mint. Butter rice tastes good with it.