Chicken fricassee with puff pastry grid

Name: Chicken fricassee with puff pastry grid
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 collar (approx. 450 g) Soup greens; 1 Onion; 1 (approx. 1500 g) ready-to-cook chicken; 7-10 Tbsp Salt; 8-10 black peppercorns; 1 glass (580 ml) Black salsifies; 300 g Carrots; 2 discs (75 g each) frozen puff pastry; 50 g Butter or margarine; 60 g Flour; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp freshly ground white pepper; 1 pinch Sugar; 1-2 TABLESPOONS Vermouth (e.g. Noilly Prat); 100 g frozen peas; 2 Egg yolk (size M); 1 TEASPOON Whipped cream; 7-10 Tbsp Parsley; 7-10 Tbsp Flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 collar (approx. 450 g) Soup greens
1 Onion
1 (approx. 1500 g) ready-to-cook chicken
7-10 Tbsp Salt
8-10 black peppercorns
1 glass (580 ml) Black salsifies
300 g Carrots
2 discs (75 g each) frozen puff pastry
50 g Butter or margarine
60 g Flour
1-2 TEASPOONS Lemon juice
7-10 Tbsp freshly ground white pepper
1 pinch Sugar
1-2 TABLESPOONS Vermouth (e.g. Noilly Prat)
100 g frozen peas
2 Egg yolk (size M)
1 TEASPOON Whipped cream
7-10 Tbsp Parsley
7-10 Tbsp Flour

Directions

1
Clean, wash and cut the soup greens into large pieces. Peel and halve the onion. Wash the chicken thoroughly with cold water. Put 2 litres of water, onion, salt, peppercorns, chicken and soup vegetables in a pot. Bring to the boil and simmer over medium heat for about 50 minutes. In the meantime, pour the black salsify onto a sieve, drain and cut into pieces. Clean, wash and peel the carrots and put them into boiling salted water. Cook for about 10 minutes.
2
Drain carrots and cut into slices with a waistband knife. Pour the chicken on a sieve, catch the broth. Let the chicken cool down a little. Remove meat from skin and bone and cut into pieces. Measure out 1 litre of stock. Let the puff pastry slices thaw at room temperature for about 15 minutes. Heat fat in a pot, dust with flour and sauté. Gradually add the stock while stirring continuously. Bring to the boil, season with lemon juice, salt, pepper, sugar and vermouth. Add carrot slices, meat, black salsify and peas, bring to the boil again briefly. Stir 1 egg yolk and 4 tablespoons of sauce until smooth and carefully stir into the fricassee. Fill the fricassee into an ovenproof dish. Place the puff pastry slices on a floured work surface and roll out slightly. Cut 4 strips of pastry almost 1 cm wide from the long side. Turn two strips into a cord.
3
Gradually add the stock while stirring continuously. Bring to the boil, season with lemon juice, salt, pepper, sugar and vermouth. Add carrot slices, meat, black salsify and peas, bring to the boil again briefly. Stir 1 egg yolk and 4 tablespoons of sauce until smooth and carefully stir into the fricassee. Fill the fricassee into an ovenproof dish. Place the puff pastry slices on a floured work surface and roll out slightly. Cut 4 strips of pastry almost 1 cm wide from the long side. Turn two strips into a cord. Roll vigorously over the puff pastry slice with a grid cutter. Carefully pull the puff pastry apart and place it over the fricassee. Cut off any protruding edges. Cover the edges with the puff pastry cords. Whisk the remaining egg yolk and cream and carefully brush the puff pastry with it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes. Serve garnished with parsley as desired
4
Roll vigorously over the puff pastry slice with a grid cutter. Carefully pull the puff pastry apart and place it over the fricassee. Cut off any protruding edges. Cover the edges with the puff pastry cords. Whisk the remaining egg yolk and cream and carefully brush the puff pastry with it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes. Serve garnished with parsley as desired
5
Per person approx. 3570 kJ/ 850 kcal/E 63 g/ F 52 g/ KH 31 g