Chicken fricassee

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and quarter the onion. Clean and wash the soup vegetables. Chop celery roughly, cut celery green into strips, halve carrots and cut leek into thick pieces. Wash the chicken thoroughly.

2. 2

   Place the chicken, soup vegetables, onion, bay leaves, peppercorns, salt and 1 1/2 litres of water in a pot. Bring to the boil and simmer at low heat for about 1 hour. In the meantime clean the mushrooms, rub carefully with kitchen paper and cut in half.

3. 3

   Heat the oil in a frying pan, fry the mushrooms in it while turning. Remove from the pan. Drain asparagus and cut into pieces. Wash the chives, dab dry and cut into small rolls.

4. 4

   Lift the chicken out of the broth and put it aside. Pour broth through a sieve. Cut the carrots into slices with a colored knife as desired. Measure out 750 ml of stock. Peel the skin from the chicken and remove the meat from the bones.

5. 5

   Cut into bite-sized pieces. Melt the fat in a saucepan, pour in the flour all at once and sauté while stirring until golden brown. Deglaze with broth and bring to the boil while stirring. Season to taste with salt, pepper, sugar, lemon juice and wine.

6. 6

   Add the chicken, mushrooms, capers, carrots and asparagus to the sauce and heat in it. Whisk the egg yolks in 2-3 tablespoons of the sauce and stir carefully into the fricassee (do not boil any more).

7. 7

   Sprinkle the fricassee with chives and serve garnished with parsley as desired.

Nutrition Facts

KCAL
530 kcal

CARBS
18 g

FATS
32 g

PROTEINS
43 g