Chicken fricassée au gratin
easy
120 mins
120 mins
Ingredients
- 1 collar Soup Greens
- 1 Onion
- 1-2 Bay leaves
- 2 Cloves
- 1 TEASPOON black peppercorns
- 7-10 Tbsp Salt
- 1 (approx. 1.2 kg) ready-to-cook chicken
- 375 g Potatoes
- 250 g Carrots
- 1 Kohlrabi (250-300 g)
- 250 g Mushrooms
- 1/2 package (225 g) frozen young peas
- 75 g Butter or margarine
- 45 g Flour
- 1/4 l Milk
- 1 Egg Yolk
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated peel and juice of 1/2 untreated lemon
- 1 disc (approx. 30 g) White bread
- 40 g grated Emmental cheese
- 1 potty fresh chervil
Directions
- 1
Clean, wash and roughly cut the soup greens into pieces. Peel onion. Boil 2 litres of water, soup vegetables, onion, bay leaf, cloves, peppercorns and salt. Wash the chicken and put it into the boiling water. Simmer over medium heat for about 11/4 hours. In the meantime peel and wash potatoes, carrots and kohlrabi. Halve the kohlrabi. Slice potatoes and carrots, cut kohlrabi into slices.
- 2
Take the chicken out of the broth and let it cool down a little. Pour broth through a sieve. Measure 1/2 litre of stock and put aside. Boil up the rest of the stock. Cook the vegetables for 5 minutes. Add peas and cook for another 4 minutes. Lift out and drain. Clean and wash the mushrooms, possibly cut in half. Remove chicken meat from the bones, peel skin. Cut meat into pieces. Heat 20 g fat in a pot and fry the mushrooms in it. Take them out and add to the rest of the vegetables. Heat 45 g fat, sauté flour in it, pour measured stock and milk while stirring. Let simmer for 5 minutes. Mix the egg yolks with a little hot sauce, then stir into the rest of the sauce.
- 3
Remove chicken meat from the bones, peel skin. Cut meat into pieces. Heat 20 g fat in a pot and fry the mushrooms in it. Take them out and add to the rest of the vegetables. Heat 45 g fat, sauté flour in it, pour measured stock and milk while stirring. Let simmer for 5 minutes. Mix the egg yolks with a little hot sauce, then stir into the rest of the sauce. Season to taste with salt, pepper, lemon peel and juice. Add meat and vegetables to the hot sauce. Pour into an ovenproof dish. Crumble white bread, mix with cheese. Sprinkle over the fricassée. Spread the remaining fat in flakes on top. Gratinate under the preheated grill for 3-5 minutes. Serve sprinkled with chervil and garnished
- 4
Season to taste with salt, pepper, lemon peel and juice. Add meat and vegetables to the hot sauce. Pour into an ovenproof dish. Crumble white bread, mix with cheese. Sprinkle over the fricassée. Spread the remaining fat in flakes on top. Gratinate under the preheated grill for 3-5 minutes. Serve sprinkled with chervil and garnished
- 5
Form: Pillivuyt
Nutrition Facts
820 kcal
42 g
44 g
59 g
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