Chicken fricassee

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Place in a large pot. Clean or peel the soup greens, wash and cut into pieces. Put the soup greens, bay leaf and peppercorns in the pot.

2. 2

   Add approx. 1.5 litres of water so that the meat is covered. Bring everything to the boil, season with salt and simmer covered over a low heat for about 45 minutes. Peel, wash and slice the carrots.

3. 3

   Clean, trim and quarter the mushrooms. Take the meat out of the broth and let it cool down a bit. Pour broth through a sieve and collect. Measure out 1/2 litre of stock. Boil up in a pot. Cook carrots for about 8 minutes, peas and mushrooms for about 5 minutes.

4. 4

   Prepare rice in boiling salted water according to package instructions. Drain vegetables on a sieve, collect broth. Remove meat from skin and bones and cut into bite-sized pieces. Melt the fat in a pot and sauté the flour in it.

5. 5

   Add stock while stirring, simmer for about 3 minutes. Add cream. Season sauce with salt, pepper and lemon juice. Mix in vegetables and meat. Wash the parsley, shake dry, pluck the leaves from the stalks and chop, except for a little bit for garnishing.

6. 6

   Arrange fricassee with parsley and rice on plates. Garnish with parsley.

Nutrition Facts

KCAL
700 kcal

CARBS
58 g

FATS
32 g

PROTEINS
48 g