Chicken fricassee with asparagus and carrots

Name: Chicken fricassee with asparagus and carrots
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 bunch of greens; 1 medium onion; 2 Chicken breasts (with bone; approx. 750 g); 2 (approx. 400 g) Chicken legs; 7-10 Tbsp salt, pepper; 1 TEASPOON Peppercorns; 400-500 g green asparagus; 200 g Carrots; 250 g small mushrooms; 1-2 small uncooked fine bratwursts; 1 tsp (60 g) + 3 tablespoons butter; 100 g frozen peas; 4 (60 g) easy go. Tbsp. flour; 100-150 g Whipped cream; 1 (370 ml) Tin/jar of asparagus; 1/2 potty Chervil or 3-4 stems of parsley; 1 Egg yolk (Gr. M); 3 TABLESPOONS Noilly Prat (French wine aperitif); 2-3 TABLESPOONS Lemon juice

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 bunch of greens
1 medium onion
2 Chicken breasts (with bone; approx. 750 g)
2 (approx. 400 g) Chicken legs
7-10 Tbsp salt, pepper
1 TEASPOON Peppercorns
400-500 g green asparagus
200 g Carrots
250 g small mushrooms
1-2 small uncooked fine bratwursts
1 tsp (60 g) + 3 tablespoons butter
100 g frozen peas
4 (60 g) easy go. Tbsp. flour
100-150 g Whipped cream
1 (370 ml) Tin/jar of asparagus
1/2 potty Chervil or 3-4 stems of parsley
1 Egg yolk (Gr. M)
3 TABLESPOONS Noilly Prat (French wine aperitif)
2-3 TABLESPOONS Lemon juice

Directions

1
Clean, wash and coarsely chop the soup greens. Onion peel, halve. Wash the chicken parts. Boil up about 1/4 l water and about 1TL salt in a large pot. Add prepared ingredients and peppercorns. Bring everything to the boil, cover and simmer for about 45 minutes
2
Cut the ends of the green asparagus generously. Peel the carrots. Wash the vegetables. Cut the asparagus into diagonal pieces and the carrots into thin slices. Clean mushrooms, wash if necessary
3
Press sausage meat directly from the skin as dumplings in 1TL hot butter. Brown and take out. Fry the mushrooms briefly in the hot frying fat. Season and take out
4
Lift out the meat. Sieve the stock, degrease and bring to the boil. Cook carrots, green asparagus and peas for about 10 minutes, remove. Heat 3 tablespoons of butter. Sauté the flour in it. Stir in broth and cream, bring to the boil and simmer for about 10 minutes
5
Drain white asparagus and cut into pieces. Remove the flesh from the bones and skin and cut into pieces. Wash the chervil, pluck the leaves (chop parsley). Add vegetables, mushrooms, meat and meatballs to the sauce. Bring to the boil. Whisk the egg yolks with some hot sauce and stir into the fricassee (see below). Season to taste with Noilly Prat, salt, pepper and lemon juice. Sprinkle with chervil. Goes well with ribbon noodles