Chicken fricassee with rice

Name: Chicken fricassee with rice
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Chicken breasts (400 g each); 1 Onion; 7-10 Tbsp Salt; 1 Bay leaf; 1 TEASPOON white peppercorns; 1 collar Soup Greens; 200 g Long grain rice; 1 glass (580 ml) asparagus or 500 g fresh asparagus; 1 collar Spring onions; 50 g Butter or margarine; 50 g Flour; 1/2 l Milk; 7-10 Tbsp Curry Powder; 7-10 Tbsp Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Chervil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Chicken breasts (400 g each)
1 Onion
7-10 Tbsp Salt
1 Bay leaf
1 TEASPOON white peppercorns
1 collar Soup Greens
200 g Long grain rice
1 glass (580 ml) asparagus or 500 g fresh asparagus
1 collar Spring onions
50 g Butter or margarine
50 g Flour
1/2 l Milk
7-10 Tbsp Curry Powder
7-10 Tbsp Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Chervil

Directions

1
Wash the chicken breast. Peel and halve the onion. Boil 3/4 litre of salted water. Add chicken breasts, onion, bay leaf and peppercorns, bring to the boil and cook over medium heat for 35-40 minutes.
2
Clean, wash and coarsely chop the soup greens and add to the meat. Prepare rice in boiling salted water according to package instructions. Remove the meat and let it cool down a little. Pour stock through a sieve, collect and measure 1/2 litre.
3
Drain the asparagus and cut into pieces. Clean, wash and chop the spring onions. Heat the fat in a pot and sauté the flour in it. Add stock and milk while stirring. Season to taste with curry, add spring onions and simmer for another 5 minutes.
4
Remove flesh from skin and bones and cut into small pieces. Add meat and asparagus to the sauce, season with lemon juice, salt and pepper. Drain rice. Arrange chicken fricassee and rice on plates, garnish with chervil.