Chicken fricassee

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Let the puff pastry thaw, cut out small crescents and brush with whisked egg yolk. Carve small lozenges into the dough. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-12 minutes. Clean and wash the soup greens. Wash the chicken breast. Cook the soup greens and chicken breasts in 1 litre salted water at low heat for approx. 30 minutes. In the meantime, peel the asparagus and cut off the woody ends. Cut the asparagus into small pieces. Clean the sugar peas (remove the blossom and stalk and remove the threads on both sides of the pod) and wash them. Pour broth through a sieve, bring to the boil again and cook the asparagus in it for 15 minutes. Add the sugar peas 5 minutes before the end of the cooking time. Remove skin and bones from the chicken breasts. Cut meat into small pieces. Clean, wash and quarter the mushrooms. Form small balls from the meat mixture. Heat oil in a pan. Fry the mushrooms and meatballs until golden brown. Pour the vegetables onto a sieve and collect the broth. Heat the fat, sauté the flour in it and deglaze with stock. Bring to the boil, season with salt, pepper, lemon juice and Worcester sauce. Whisk cream and remaining egg yolk and stir into the sauce, do not boil any more! Add meat, meatballs and vegetables. Wash the chives and cut into small rolls. Arrange fricassee in a bowl and sprinkle with chives and lemon pepper. Garnish with lemon slices. Rice tastes good with it

2. 2

   Tureen + plate: Classic Rose

3. 3

   Spoon: Georg Jensen