Chicken fricassee

Name: Chicken fricassee
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 1 Onion; 1 Stalk leek (leek); 250 g Carrots; 1 (approx. 1200 g) ready-to-cook chicken; 7-10 Tbsp Salt; 7-10 Tbsp Peppercorns; 1 glass (580 ml) Asparagus; 250 g Mushrooms; 1/2 bunch Parsley; 250 g Long grain rice; 40 g Butter or margarine; 40 g Flour; 150 g frozen young peas; 75 g Whipped cream; 1 Egg yolk (size M); 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4-5 Tbsp White wine

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

1 Onion
1 Stalk leek (leek)
250 g Carrots
1 (approx. 1200 g) ready-to-cook chicken
7-10 Tbsp Salt
7-10 Tbsp Peppercorns
1 glass (580 ml) Asparagus
250 g Mushrooms
1/2 bunch Parsley
250 g Long grain rice
40 g Butter or margarine
40 g Flour
150 g frozen young peas
75 g Whipped cream
1 Egg yolk (size M)
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4-5 Tbsp White wine

Directions

1
Peel and halve the onion. Clean, wash and cut the leek into pieces. Peel, wash and cut carrots into large pieces. Wash chicken and pat dry. Put onion, chicken, carrots and leek in a large pot. Add about 1 1/2 litres of water until everything is just covered with water. Add 1 teaspoon of salt and peppercorns and simmer gently for about 1 hour.
2
In the meantime drain the asparagus and cut it into bite-sized pieces. Clean, clean and halve the mushrooms. Wash parsley and shake dry. Pluck the leaves from the stems and chop them, except for a few for garnishing. Remove the chicken from the broth and let it cool down a little. Pour broth through a sieve, collect and measure 3/4 litre. Prepare rice in boiling salted water according to package instructions. Remove meat from skin and bone and cut into pieces. Melt the fat in a saucepan and toss the mushrooms briefly. Dust with flour and sweat them. Gradually deglaze with the chicken stock while stirring. Add peas, bring to the boil and simmer for 3 minutes. Mix cream, 2 tablespoons of sauce and egg yolk.
3
Prepare rice in boiling salted water according to package instructions. Remove meat from skin and bone and cut into pieces. Melt the fat in a saucepan and toss the mushrooms briefly. Dust with flour and sweat them. Gradually deglaze with the chicken stock while stirring. Add peas, bring to the boil and simmer for 3 minutes. Mix cream, 2 tablespoons of sauce and egg yolk. Remove sauce from the stove. Pour egg yolk mixture into the sauce while stirring. Add asparagus and chicken and season with salt, pepper, sugar and white wine. Stir in parsley. Serve rice and fricassee together. Garnish with remaining parsley
4
Remove sauce from the stove. Pour egg yolk mixture into the sauce while stirring. Add asparagus and chicken and season with salt, pepper, sugar and white wine. Stir in parsley. Serve rice and fricassee together. Garnish with remaining parsley
5
With 6 people: