Chicken fricassee with mushrooms

Name: Chicken fricassee with mushrooms
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1-2 Bay leaves; 7-10 Tbsp Salt; 1 (approx. 1.5 kg) ready-to-cook chicken; 100 g Shallots or small onions; 400 g Mushrooms; 150 g Chanterelles; 2-3 stem(s) Thyme; 3 TABLESPOONS butter/margarine; 7-10 Tbsp white pepper; 3 tablespoons (50 g) Flour; 100 g Whipped cream; 1-2 TABLESPOONS Orange juice

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 collar Soup Greens
1-2 Bay leaves
7-10 Tbsp Salt
1 (approx. 1.5 kg) ready-to-cook chicken
100 g Shallots or small onions
400 g Mushrooms
150 g Chanterelles
2-3 stem(s) Thyme
3 TABLESPOONS butter/margarine
7-10 Tbsp white pepper
3 tablespoons (50 g) Flour
100 g Whipped cream
1-2 TABLESPOONS Orange juice

Directions

1
Clean, wash and cut the soup greens into large pieces. Boil up the soup greens, bay leaf and 1 1/4 l salted water. Wash the chicken inside and out and cook it for about 1 hour
2
Peel and chop the shallots. Clean, wash and possibly halve the mushrooms. Thyme wash and pluck
3
Remove the chicken. Sieve the broth and measure 1 l. Heat the fat. Fry shallots and mushrooms for 2-3 minutes. Season and take out
4
Sweat the flour in the frying fat. Stir in stock and cream, bring to the boil. Add thyme and let everything simmer for 5-10 minutes
5
Remove flesh from skin and bones and cut into small pieces. Heat meat, mushrooms and shallots in the sauce. Season with salt, pepper and orange juice. Served with: broccoli and boiled potatoes
6
Drink: cool white wine