Chicken fricassee

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the chicken, put it in a big pot. Clean and wash the soup greens. Peel carrots and celery. Cut everything into large pieces. Put the soup greens, bay leaf, juniper, cloves and peppercorns in the pot.

2. 2

   Add 2 litres of cold water so that the meat is covered. Bring everything to the boil, add salt and simmer covered over a low heat for about 1 1/2 hours. Wash and peel the asparagus and cut off the woody ends.

3. 3

   Peel and wash the carrots. Cut asparagus and carrots diagonally into slices or pieces. Clean and clean the mushrooms and, depending on size, halve or quarter them. Prepare rice in boiling salted water according to package instructions.

4. 4

   Lift the chicken out of the broth, pour the broth through a sieve. Measure out 1/2 litre of stock. Bring to the boil in a saucepan, add mushrooms, carrots, asparagus and peas and let everything simmer for about 5 minutes. Put the vegetables on a sieve, catch the broth.

5. 5

   Add white wine and milk and fill up to 1 litre with the remaining stock. Use remaining stock for other purposes. Heat the fat in a pot, dust with flour and sauté briefly. Add the liquid quickly while stirring, bring to the boil and simmer for about 5 minutes.

6. 6

   Remove the meat from skin and bones and cut into bite-sized pieces. Season the sauce with lemon juice, Worcester sauce, salt and sugar. Add the vegetables and meat to the sauce and heat briefly.

7. 7

   Arrange fricassee with rice on plates.

Nutrition Facts

KCAL
640 kcal

CARBS
42 g

FATS
34 g

PROTEINS
32 g