Chicken and asparagus stew

Name: Chicken and asparagus stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 3 Carrots; 150 g frozen peas; 2 double chicken fillets; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 40 g Butter or margarine; 40 g Flour; 300 ml Milk; 200 g Whipped cream; 1 TEASPOON Instant vegetable stock; 3-4 Stem(s) Chervil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
3 Carrots
150 g frozen peas
2 double chicken fillets
1 TABLESPOON Oil
7-10 Tbsp Pepper
40 g Butter or margarine
40 g Flour
300 ml Milk
200 g Whipped cream
1 TEASPOON Instant vegetable stock
3-4 Stem(s) Chervil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces and cook in boiling salted water with 1 pinch of sugar for 12-15 minutes. Peel, wash and finely dice the carrots.
2
Add the carrots and peas 5 minutes before the end of cooking time. Drain the vegetables and collect the cooking water. Wash meat, dab dry and cut into bite-sized pieces. Heat oil in a pan.
3
Brown the meat all around, season with salt and pepper and remove. Melt the fat in a pot. Add flour and sauté. Deglaze with 500 ml vegetable water, milk and cream while stirring, bring to the boil and simmer for about 5 minutes.
4
Season with broth, salt and pepper. Add the vegetables and meat to the sauce, heat up again. Rinse the chervil, pluck the leaves from the stems, except for a little to garnish, and add to the stew. Arrange stew in bowls and garnish with chervil.