Chicken fricassee
40 mins
40 mins
Ingredients
- 1 l Water
- 150 ml Riesling
- 600 g Chicken breast fillet
- 1 Onion with 1 bay leaf and 3 cloves
- 1 Carrot, cut into pieces
- 1 style leek, cut into pieces
- 20 g Butter
- 3 TABLESPOONS Flour
- 500 ml Cooking liquid
- 7-10 Tbsp salt, pepper from the mill
- 1 Egg Yolk
- 100 ml Cream
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp Whorester sauce
- 300 g Mushrooms, quartered
- 15 g Butter
- 1 small glass asparagus tips
- 7-10 Tbsp Long grain rice
- 7-10 Tbsp Puff pastry patties
Directions
- 1
Bring water and wine to the boil. Add meat and vegetables, cover and simmer at low heat for about 3/4 - 1 hour.
- 2
Sieve the whole thing and collect the cooking liquid. Measure out 500 ml of it. Set the meat aside. Meanwhile cook the rice.
- 3
Melt the butter and then add the flour and fry briefly. Add the cooking liquid while stirring constantly, bring to the boil, season and simmer for about 10 minutes.
- 4
Mix the egg yolk and cream and add to the sauce while stirring and season to taste. Take the pot off the stove, the sauce must not boil any more! Cut the meat into small pieces and add it to the sauce.
- 5
Fry the mushrooms in butter for about 3 minutes, cut the asparagus tips in half and add them to the sauce with the mushrooms. Stir carefully and heat for 5 minutes and season with Whorchester sauce, pepper and some Riesling.
- 6
Then heat the puff pastry in the oven, fill the meat with sauce into the puff pastry and a little bit around it and add rice.
- 7
We like to eat fresh salad with it.
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