Easter brunch - Green chicken fricassee and Parmesan risotto

Name: Easter brunch - Green chicken fricassee and Parmesan risotto
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 10
Ingredients: 1 collar Soup Greens; 2 Onions; 5 Chicken breast fillets with skin and bone (à approx. 500 g); 2 Bay leaves; 1 TEASPOON Peppercorns; 3 Carnations; 4 Allspice seeds; 7-10 Tbsp Salt; 1 package (270 g) fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 40 x 24 cm; refrigerated shelf); 250 g Sweet peas; 1 kg green asparagus; 1 egg (size M); 2 TEASPOONS Sesame seed; 4 TABLESPOONS Oil; 500 g Risotto rice; 50 g Parmesan cheese; 125 g Butter; 1 Lemon; 75 g Flour; 300 g frozen peas; 7-10 Tbsp Pepper; 4 fine, uncooked bratwursts (à approx. 100 g); 3 Egg yolk (size M); 200 g Whipped cream; 1 collar Chervil and chives; 8 stems Basil; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 10

1 collar Soup Greens
2 Onions
5 Chicken breast fillets with skin and bone (à approx. 500 g)
2 Bay leaves
1 TEASPOON Peppercorns
3 Carnations
4 Allspice seeds
7-10 Tbsp Salt
1 package (270 g) fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 40 x 24 cm; refrigerated shelf)
250 g Sweet peas
1 kg green asparagus
1 egg (size M)
2 TEASPOONS Sesame seed
4 TABLESPOONS Oil
500 g Risotto rice
50 g Parmesan cheese
125 g Butter
1 Lemon
75 g Flour
300 g frozen peas
7-10 Tbsp Pepper
4 fine, uncooked bratwursts (à approx. 100 g)
3 Egg yolk (size M)
200 g Whipped cream
1 collar Chervil and chives
8 stems Basil
baking paper

Directions

1
Soup greens clean or peel, wash and cut into pieces. Peel and quarter 1 onion. Put prepared vegetables, chicken breast fillets and spices in a large pot. Season with salt. Add 3 l water and bring to the boil. Cover and simmer at low heat for about 1 1/2 hours.
2
Take the dough out of the refrigerator about 10 minutes before processing. Clean the sugar snap peas and cut them diagonally in half. Wash the asparagus and cut off the lower ends. Cut the asparagus into pieces. Roll out the dough and cut out butterflies of different sizes (approx. 5-8 cm) with cutters. Place on a baking tray lined with baking paper. Whisk the egg. Brush butterflies with it and sprinkle sesame in the middle. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 5 minutes. Remove from the oven and let it cool down.
3
Remove the chicken breast fillets from the stock and let them cool down. Pour broth through a sieve and collect. Bring 1.5 l stock to the boil. Peel and chop 1 onion. Heat 2 tbsp. oil in a saucepan. Sauté diced onion in it. Add rice and sauté. Add hot stock little by little, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Grate the parmesan. Fold cheese and 50 g butter into the risotto. Cut lemon in half and squeeze. Season the risotto with salt and 2 tbsp. lemon juice.
4
Remove the meat from skin and bones and cut into bite-sized pieces. Heat 75 g butter in a large pot. Sweat flour in it. Add 1.5 l stock while stirring, bring to the boil and simmer for about 5 minutes while stirring. Add asparagus, simmer for another 5 minutes. Add sugar snap peas and peas and simmer for another 5 minutes. Add the meat. Season with salt and pepper.
5
Heat 2 tablespoons of oil in a frying pan. Press the meat mixture as dumplings from the skin into the hot oil and fry all around for about 5 minutes. Remove the meatballs from the pan and add them to the fricassee. Mix egg yolks and cream and stir into the sauce. (Do not let it boil anymore).
6
Wash the herbs and shake dry. Pluck the chervil and basil leaves and chop them, except for a little chervil for garnishing. Cut the chives into small rolls. Stir the chopped chervil and chives into the fricassee. Season to taste with salt, pepper and the remaining lemon juice. Arrange fricassee. Garnish with butterflies and remaining chervil. Arrange the risotto in a small bowl, sprinkle with basil and serve with it.