Chicken fricassee with butter rice

Name: Chicken fricassee with butter rice
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Chicken breasts with skin on bone (à approx. 400 g); 1 collar Soup Greens; 1 Onion; 7-10 Tbsp Salt; 1 Bay leaf; 1 TABLESPOON black peppercorns; 300 g Mushrooms; 300 g Carrots; 400 g green asparagus; 200 g Sweet peas; 200 g Long grain rice; 110 g Butter or margarine; 45 g Flour; 300 ml Milk; 100 g Whipped cream; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Cress; 7-10 Tbsp Lemon wedges

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Chicken breasts with skin on bone (à approx. 400 g)
1 collar Soup Greens
1 Onion
7-10 Tbsp Salt
1 Bay leaf
1 TABLESPOON black peppercorns
300 g Mushrooms
300 g Carrots
400 g green asparagus
200 g Sweet peas
200 g Long grain rice
110 g Butter or margarine
45 g Flour
300 ml Milk
100 g Whipped cream
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Cress
7-10 Tbsp Lemon wedges

Directions

1
Wash the chicken breasts thoroughly and put them in a large pot. Add about 2 litres of water until the meat is covered. Clean or peel the soup greens, wash and cut into large pieces. Peel and halve the onion.
2
Add soup vegetables, onion, 1-2 tablespoons salt, bay leaf and peppercorns. Bring to the boil and simmer covered for about 45 minutes.
3
Clean the mushrooms, wash and halve them. Peel the carrots, quarter them lengthwise and cut them crosswise into small pieces. Wash asparagus, cut off woody ends and cut asparagus into pieces. Wash, clean and halve mangetables.
4
Remove the meat from the broth. Pour broth through a sieve and collect. Prepare rice in boiling salted water according to package instructions. Bring 1 litre of stock to the boil and cook the carrots for about 3 minutes.
5
Add remaining vegetables with mushrooms, bring to the boil again and cook vegetables for about 2 minutes. Pour the vegetables into a sieve and collect the broth.
6
Melt 60 g of fat in a large pot, sauté the flour in it. Add vegetable chicken stock, milk and cream bit by bit while stirring, bring to the boil. Let the sauce simmer for about 5 minutes. In the meantime remove chicken skin and remove meat from the bones.
7
Cut the meat into pieces.
8
Season the sauce with salt, pepper and lemon juice. Heat meat and vegetables in the sauce. Stir 50 butter in flakes into the rice. Arrange fricassee with rice, sprinkle with cress and garnish with lemon wedges.