Chicken fricassee

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Onions peel and cut into slices. Peel or clean and wash the vegetables and cut them into large pieces. Wash the chicken thoroughly

2. 2

   Place the chicken, soup vegetables, onions, bay leaves, 2 teaspoons of salt, peppercorns and 3 litres of water in a pot, bring to the boil and cook over a low to medium heat for about 1 1/4 hours

3. 3

   In the meantime, wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces and cook in boiling salted water with 1 tsp. sugar for about 8 minutes. Pour into a sieve and drain well. Clean and sanitize the mushrooms. Heat the oil in a pan and fry the mushrooms thoroughly while turning them. Season with salt and pepper, remove

4. 4

   Lift the chicken out of the broth and let it drain. Pour broth through a sieve and collect in a pot. Measure out 1.3 litres of broth. Use the rest of the broth for other purposes

5. 5

   Peel the skin off the chicken. Remove meat from the bone and cut into pieces. Prepare rice in boiling salted water according to package instructions. Then add 25 g butter in flakes

6. 6

   Heat 100 g butter in a saucepan, dust with flour and sauté. Gradually deglaze with the measured stock, bring to the boil again and again while stirring. Add cream, bring to the boil while stirring. Season with salt, pepper, sugar and lemon juice

7. 7

   Place the egg yolks in a small bowl and whisk with a fork. Add about 4 tablespoons of hot sauce drop by drop. Then pour into the sauce in a light jet, stirring constantly. Add meat, asparagus, mushrooms and peas. Heat again (do not boil!), season with salt and pepper

8. 8

   Wash parsley, shake dry and chop. Fill rice into greased cups or ramekins as desired, press it down and turn it directly onto the plates. Serve with fricassee. Sprinkle with parsley

Nutrition Facts

KCAL
910 kcal

CARBS
59 g

FATS
53 g

PROTEINS
52 g