Chicken fricassee with mandarins

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean or peel, wash and chop the soup greens. Wash the chicken, dab dry and boil in plenty of water with the soup greens, bay leaf and salt. Cook for about 1 hour. Peel, wash and chop the turnips. Clean, wash and cut the leek into pieces.

2. 2

   Cook Teltower turnips in boiling salted water for 15 minutes. Add leek 5 minutes before end of cooking time and cook. Take the chicken out of the broth, pour broth through a sieve. Skin the chicken, remove pieces of meat from the bones. Melt fat, add flour and sauté while stirring. Stir in cream and 1/2 litre chicken stock bit by bit. Bring to the boil once and let it swell at low heat for about 5 minutes. Season with lemon juice, salt, white and green pepper. Drain vegetables and mandarins and let them drain. Add the chicken, vegetables and mandarins to the sauce and warm up briefly.

3. 3

   Stir in cream and 1/2 litre chicken stock bit by bit. Bring to the boil once and let it swell at low heat for about 5 minutes. Season with lemon juice, salt, white and green pepper. Drain vegetables and mandarins and let them drain. Add the chicken, vegetables and mandarins to the sauce and warm up briefly. Wash parsley, dab dry and chop, except for something to garnish. Sprinkle over the fricassée and garnish with the rest

4. 4

   Terrine: Wedgwood

Nutrition Facts

KCAL
730 kcal

CARBS
23 g

FATS
47 g

PROTEINS
48 g