Chicken fricassee

Name: Chicken fricassee
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 Onion; 1 (approx. 1.4 kg) ready-to-cook poulard; 7-10 Tbsp Salt; 2 Bay leaves; 1 TEASPOON Peppercorns; 500 g white asparagus; 3 Carrots; 250 g Mushrooms; 150 g frozen peas; 60 g butter/margarine; 3 heaped tablespoons (60 g) Flour; 200 ml dry white wine; 200 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Worcester sauce

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 Onion
1 (approx. 1.4 kg) ready-to-cook poulard
7-10 Tbsp Salt
2 Bay leaves
1 TEASPOON Peppercorns
500 g white asparagus
3 Carrots
250 g Mushrooms
150 g frozen peas
60 g butter/margarine
3 heaped tablespoons (60 g) Flour
200 ml dry white wine
200 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Worcester sauce

Directions

1
Clean, wash and coarsely chop the soup greens. Peel and halve the onion. Wash the chicken inside and out. Put everything with 1 teaspoon salt and spices in a large pot.
2
Pour a good 2 1/2 litres of cold water on it, so that the chicken is covered. Bring to the boil. Cover and cook for about 1 1/2 hours. During this time, skim off the resulting foam more often with a skimmer.
3
Wash and peel the asparagus and cut off the woody ends. Peel and wash the carrots. Cut the asparagus into pieces, slice the carrots. Clean mushrooms, wash and halve if necessary.
4
Lift out the chicken and let it cool down. Sieve broth. Cook asparagus and carrots for 11-12 minutes, mushrooms and frozen peas for about 5 minutes. Then drain the vegetables, collect the stock and measure 600 ml.
5
Remove the skin from the chicken. Remove the meat from the bones and cut into pieces. Melt the fat. Briefly sauté the flour in it. Stir in wine, stock and milk and bring to the boil. Simmer for about 5 minutes while stirring.
6
Season the sauce with salt, pepper, lemon juice, 1 pinch of sugar and Worcester sauce. Stir the vegetables and meat carefully into the sauce and heat for 3-4 minutes. Serve with rice.