Chicken fricassee with rice

Name: Chicken fricassee with rice
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Soup chicken (approx. 1 kg); 1 collar Thyme; 2 Onions; 2 Bay leaves; 8 black peppercorns; 7-10 Tbsp Salt; 1 package (300 g) frozen peas; 250 g Carrots; 250 g Mushrooms; 200 g Long grain rice; 1 TABLESPOON Oil; 40 g Butter or margarine; 45 g Flour; 100 ml dry white wine (e.g. Riesling); 100 g Whipped cream; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp Parsley and tomatoes

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Soup chicken (approx. 1 kg)
1 collar Thyme
2 Onions
2 Bay leaves
8 black peppercorns
7-10 Tbsp Salt
1 package (300 g) frozen peas
250 g Carrots
250 g Mushrooms
200 g Long grain rice
1 TABLESPOON Oil
40 g Butter or margarine
45 g Flour
100 ml dry white wine (e.g. Riesling)
100 g Whipped cream
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp Parsley and tomatoes

Directions

1
Wash the chicken thoroughly. Wash thyme, dab dry and pluck leaves from the stalk. Peel the onions, quarter one onion, chop the other finely. Bring 1 litre of water, chicken, onion quarter, bay leaf, peppercorns, 3/4 of the thyme and salt to the boil in a pressure cooker (approx. 5 litres capacity, Sicomatic-E Silit), skim and close the lid.
2
Set the cooking regulator to 2 (pressure cooking setting). If the cooking level indicator shows yellow, the chicken must be cooked at medium heat for approx. 25 minutes. Cook for approx. 15 minutes without adding heat and let it cool down.
3
In the meantime, defrost the peas at room temperature. Clean, wash and slice the carrots. Clean, wash and halve the mushrooms. Put rice in boiling salted water and let it simmer at low heat for 18-20 minutes.
4
Heat the oil in a pan, fry the mushrooms for about 4 minutes while turning them and remove them. Add 1 teaspoon of fat, thyme and diced onion to the pan and fry until translucent. Open the pressure cooker, take out the chicken and let it cool down.
5
Remove 1/2 litre of stock, pour through a sieve. Cook carrots in the remaining stock for about 7 minutes and drain. Remove skin from chicken, remove meat from bone and cut into pieces. Melt remaining fat in a pot, dust with flour, sweat on and deglaze with the sieved broth.
6
Bring to the boil, add wine and cream, bring to the boil again and season to taste with salt, pepper and sugar. Stir chicken, peas, carrots and mushrooms into the sauce and serve with the rice.
7
Add the onion and thyme mixture to the fricassee and garnish as desired with parsley and tomato rose.