Chicken fricassee

Name: Chicken fricassee
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 1 bundle (500 g) Soup Greens; 1 (approx. 1.6 kg) ready-to-cook chicken; 2–3 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TEASPOON black peppercorns; 500 g white asparagus; 500 g small mushrooms; 2 TABLESPOONS Oil; 300 g Long grain rice; 100 g + 25 g Butter; 100 g Flour; 200 g Whipped cream; 7-10 Tbsp a few squirts of lemon juice; 2 Egg yolk (Gr. M); 200 g frozen young peas; 1⁄2 Federation curly parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

2 medium-sized onions
1 bundle (500 g) Soup Greens
1 (approx. 1.6 kg) ready-to-cook chicken
2–3 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TEASPOON black peppercorns
500 g white asparagus
500 g small mushrooms
2 TABLESPOONS Oil
300 g Long grain rice
100 g + 25 g Butter
100 g Flour
200 g Whipped cream
7-10 Tbsp a few squirts of lemon juice
2 Egg yolk (Gr. M)
200 g frozen young peas
1⁄2 Federation curly parsley

Directions

1
Onions peel and cut into slices. Peel carrots and celery. Clean the leek. Wash everything and cut into large pieces. Wash the chicken thoroughly.
2
Put the chicken with soup greens, onions, bay leaf, 2 teaspoons salt, peppercorns and 3 l cold water in a pot, bring to the boil. Cover and simmer for about 1 1⁄2 hours. Skim off the resulting foam from time to time.
3
Wash the asparagus, peel and cut off the woody ends. Cut the asparagus into pieces. Cook in boiling salted water with 1 tsp. sugar for about 15 minutes. Drain. Clean and wash the mushrooms. Heat oil in a pan.
4
Sauté the mushrooms in it while turning them, season with salt and pepper and take them out.
5
Lift the chicken out of the broth. Pour broth through a sieve and collect in a pot. Measure out approx. 1.5 l stock and let it cool down. Use the rest of the broth for other purposes (see box on the right).
6
Peel the skin off the chicken. Remove the meat from the bone and cut or pluck into bite-sized pieces. Cover the rice and let it swell for about 20 minutes in 600 ml of simmering salt water.
7
Heat 100 g butter in a large pot. Dust with flour and sweat it on. Deglaze with broth. Bring to the boil while stirring and simmer for about 5 minutes. Add cream. Season to taste with salt, pepper, sugar and lemon juice.
8
Whisk the egg yolks and stir in approx. 4 tbsp. hot sauce drop by drop. Then let the egg mass run into the sauce in a fine jet while stirring constantly. Add meat, asparagus, mushrooms and the unfrozen peas.
9
Heat the sauce, but do not boil. Season.
10
Stir 25 g butter into the hot rice. Wash and chop the parsley. Fill rice into greased cups, if necessary, press it down and turn directly onto the plates. Arrange with fricassee, sprinkle with parsley.