Chicken fricassee with peas and rice

Name: Chicken fricassee with peas and rice
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.3 kg); 1 collar Soup Greens; 1 Onion; 7-10 Tbsp Salt; 1 Bay leaf; 1 TABLESPOON black peppercorns; 400 g small, white mushrooms; 300 g Carrots; 200 g frozen peas; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 200 g Long grain rice; 60 g Butter or margarine; 45 g Flour; 100 g Whipped cream; 1-2 TABLESPOONS Lemon juice

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.3 kg)
1 collar Soup Greens
1 Onion
7-10 Tbsp Salt
1 Bay leaf
1 TABLESPOON black peppercorns
400 g small, white mushrooms
300 g Carrots
200 g frozen peas
2 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
200 g Long grain rice
60 g Butter or margarine
45 g Flour
100 g Whipped cream
1-2 TABLESPOONS Lemon juice

Directions

1
Wash the chicken thoroughly inside and out and place in a large pot. Add 2-2 1/2 litres of cold water until the chicken is covered. Clean or peel the soup greens, wash and roughly cut into pieces.
2
Peel and halve the onion. Add soup vegetables, onion, 2 tablespoons of salt, bay leaf and peppercorns. Bring to the boil and simmer covered for about 1 1/2 hours.
3
Clean, clean and halve the mushrooms. Peel carrots, cut them lengthwise in half and slice them. Lift the chicken out of the broth and let it cool down a little. Pour broth through a sieve and collect.
4
Bring some stock to the boil and cook the carrots for about 5 minutes. Add peas and pour vegetables through a sieve. Collect broth.
5
Heat the oil and fry the mushrooms for about 5 minutes. Season with salt and pepper. Prepare rice in boiling salted water according to package instructions. Fill up vegetable chicken broth with remaining broth to 1 litre.
6
Heat the fat in a large pot and sauté the flour in it. Add stock and cream while stirring, bring to the boil and simmer for about 5 minutes while stirring. Remove meat from skin and bones, cut into pieces.
7
Season the sauce with salt, pepper and lemon juice. Heat meat, vegetables and mushrooms in the sauce. Arrange rice and fricassee and garnish with lemon wedges.