Classic chicken fricassée

Name: Classic chicken fricassée
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Onion; 1 Stalk leek (leek); 250 g Carrots; 1 (approx. 1200 g) ready-to-cook chicken; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (580 ml; drained 325 g) Asparagus; 250 g Mushrooms; 1/2 bunch Parsley; 40 g Butter or margarine; 40 g Flour; 75 g Whipped cream; 150 g frozen young peas; 1 pinch Sugar; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Lemon slices

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Onion
1 Stalk leek (leek)
250 g Carrots
1 (approx. 1200 g) ready-to-cook chicken
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (580 ml; drained 325 g) Asparagus
250 g Mushrooms
1/2 bunch Parsley
40 g Butter or margarine
40 g Flour
75 g Whipped cream
150 g frozen young peas
1 pinch Sugar
1-2 TEASPOONS Lemon juice
7-10 Tbsp Lemon slices

Directions

1
Peel and halve the onion. Clean the leek, wash and cut into pieces. Clean and wash the carrots. Wash the chicken. Boil up onion, leek, carrots, chicken, salt, pepper and 1 1/2 litre of water and cook for about 1 hour.
2
Meanwhile drain the asparagus and cut into pieces. Clean and halve the mushrooms. Wash parsley, dab dry and chop finely, except for something to garnish. Take the chicken out of the broth and let it cool down a little.
3
Pour broth through a sieve and collect. Measure out 3/4 litre. Remove meat from skin and bone and cut into pieces. Melt the fat in a pot, fry the mushrooms in it, dust with flour and sauté.
4
Gradually deglaze with the chicken stock, bring to the boil and add the cream. Add peas, asparagus and chicken meat and season with salt, pepper, sugar and lemon juice. Sprinkle fricassee with parsley and garnish with lemon slices and parsley.
5
It goes well with rice.