Chicken fricassee with meatballs on butter rice

Name: Chicken fricassee with meatballs on butter rice
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook farm chicken (1.3-1.5 kg); 1 bunch of greens; 1 medium onion; 7-10 Tbsp Salt; 1 Bay leaf; 1 TABLESPOON black peppercorns; 500 g green asparagus; 250 g small, white mushrooms; 200 g frozen Parisian carrots; 2-3 TABLESPOONS Oil; 1 (approx. 100 g) boiled fine veal sausage; 7-10 Tbsp Pepper; 300 g Long grain rice, parboiled; 75 g Butter or margarine; 60 g Flour; 200–250 g Whipped cream; 1-2 TABLESPOONS Lemon juice; 1/2 Pot of fresh chervil; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 ready-to-cook farm chicken (1.3-1.5 kg)
1 bunch of greens
1 medium onion
7-10 Tbsp Salt
1 Bay leaf
1 TABLESPOON black peppercorns
500 g green asparagus
250 g small, white mushrooms
200 g frozen Parisian carrots
2-3 TABLESPOONS Oil
1 (approx. 100 g) boiled fine veal sausage
7-10 Tbsp Pepper
300 g Long grain rice, parboiled
75 g Butter or margarine
60 g Flour
200–250 g Whipped cream
1-2 TABLESPOONS Lemon juice
1/2 Pot of fresh chervil
7-10 Tbsp Grease

Directions

1
Wash the chicken thoroughly and put it in a large pot. Add 2-2 1/2 litres of cold water until the chicken is covered. Clean, wash and roughly cut the soup greens into pieces. Peel and halve the onion.
2
Add soup vegetables, onion, a good 1 teaspoon of salt, bay leaf and peppercorns. Bring to the boil, cover and simmer for 1-1 1/2 hours. Wash asparagus, peel lower third and cut off woody ends.
3
Cut the asparagus into pieces. Clean the mushrooms and, depending on their size, leave them whole or cut in half. Lift the chicken out of the broth and let it cool down a little. In the meantime pour broth through a sieve and collect.
4
Measure out 1/2 litre of stock (put the rest aside) and bring to the boil in a saucepan with some salt if necessary. Cook deep-frozen Parisian carrots for 10-12 minutes. Add the asparagus 3-4 minutes before the end of the cooking time and bring to the boil.
5
Remove the vegetables from the stock and set aside the stock and vegetables. Heat the oil in a pan. Press sausage in small balls from the skin into the hot oil. Brown all around, take out and put aside.
6
Fry the mushrooms in hot frying fat for approx. 5 minutes, turning. Season with salt and pepper. Put rice in 600 ml boiling salted water, cover and let it swell at low heat for about 20 minutes.
7
Fill up the vegetable chicken stock with the remaining chicken stock to 1 litre. Heat 60 g fat in a large pot, sauté the flour in it. Add stock and cream while stirring, bring to the boil and simmer for a good 5 minutes.
8
Stir from time to time. Remove flesh from skin and bones, cut into pieces. Season sauce with salt, pepper and lemon juice. Heat meat, meatballs, vegetables and mushrooms in the sauce.
9
Wash the chervil, shake dry and pluck off the leaves, except for something to garnish. Grease cups or small cups. Stir 15 g fat into the finished rice and distribute the rice in the cups or ramekins.
10
Press the rice lightly and turn it over onto plates. Arrange fricassee around it. Sprinkle with chervil and garnish.