Classic chicken fricassee

Name: Classic chicken fricassee
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 Soup chicken (à approx. 1.5 kg); 1 collar Soup Greens; 1 Bay leaf; 1 TEASPOON Peppercorns; 3 Cloves; 7-10 Tbsp salt, pepper, nutmeg; 300 g Carrots; 500 g white asparagus; 1 small stick of leek; 300 g Mushrooms; 3 tablespoons (30 g each) Butter; 40 g Flour; 150 ml dry white wine; 2-3 TABLESPOONS Lemon juice; 100 g Whipped cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

Chicken fricassee is simply far too rare. But it is the perfect Sunday dinner! Try this classic and surprise your family with typical home cooking.

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 Soup chicken (à approx. 1.5 kg)
1 collar Soup Greens
1 Bay leaf
1 TEASPOON Peppercorns
3 Cloves
7-10 Tbsp salt, pepper, nutmeg
300 g Carrots
500 g white asparagus
1 small stick of leek
300 g Mushrooms
3 tablespoons (30 g each) Butter
40 g Flour
150 ml dry white wine
2-3 TABLESPOONS Lemon juice
100 g Whipped cream

Directions

1
For the broth, wash the chicken inside and out and place it in a large pot (approx. 7 l capacity). Add approx. 3 l of cold water so that the meat is covered. Bring to the boil at medium heat and simmer at low heat for approx. 1 1⁄2 hours, skimming off any foam.
2
In the meantime, clean or peel the soup greens, wash and cut them into large pieces. Halfway through cooking add the soup greens, bay leaf, peppercorns, cloves and approx. 1 1⁄2 tsp. salt to the chicken.
3
Peel and wash the carrots, cut them in half lengthwise and cut them into pieces. Peel asparagus, cut off woody ends. Cut asparagus into large pieces. Clean and wash leek and cut into rings. Clean the mushrooms, wash if necessary and cut in half depending on size.
4
Cook the chicken. Take it out and let it cool a little. Sieve the stock, measure 800 ml and bring to the boil again (use the rest for other purposes). Remove the skin from the chicken and remove the meat.
5
Cook the carrots and asparagus in the boiling broth for about 8 minutes. Add leek and mushrooms, continue cooking for about 2 minutes. Pour off the vegetables, catching the broth again.
6
For the roux, heat butter in a large pot. Sprinkle with flour and sauté lightly while stirring. (The heat turns the starch contained in the flour into dextrin and the taste of the flour decreases). Stir in wine first, then broth. Bring to the boil while stirring and simmer for about 5 minutes. Season to taste with salt, pepper, nutmeg and lemon juice. Warm up meat and vegetables briefly. If necessary, alloy the fricassee or just stir in cream.
7
TIP: Alloying is a method to round off sauces perfectly. It improves the binding, refines the taste, gives shine and a beautiful colour. For this, whisk 2 fresh egg yolks and 200 g whipped cream (alloying). Stir in approx. 3 tbsp. warm fricassee sauce bit by bit to equalise the temperatures. Stir the alloy slowly into the fricassee. Heat briefly, but do not bring to the boil again, so that the egg yolk does not curdle! For this reason, reheat fricassee leftovers only at low to medium heat, stirring occasionally.