Fast chicken fricassee

Name: Fast chicken fricassee
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Onion; 150 g green asparagus; 100 g Mushrooms; 400 g Chicken filet; 3 TABLESPOONS Butter; 3 TABLESPOONS Flour; 150 ml White wine; 400 ml Poultry stock (glass); 100 g Whipped cream; 2 Bay leaves; 7-10 Tbsp salt, sugar, cayenne pepper; 1 Splash of lemon juice; 4 Stem(s) Tarragon

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Onion
150 g green asparagus
100 g Mushrooms
400 g Chicken filet
3 TABLESPOONS Butter
3 TABLESPOONS Flour
150 ml White wine
400 ml Poultry stock (glass)
100 g Whipped cream
2 Bay leaves
7-10 Tbsp salt, sugar, cayenne pepper
1 Splash of lemon juice
4 Stem(s) Tarragon

Directions

1
Onion peel, halve and in rings cut. Wash the asparagus and cut off the ends about 2 cm wide. Cut the asparagus diagonally into pieces of about 3 cm length. Clean the mushrooms, if necessary wash them briefly and cut them into quarters.
2
Wash the meat and pat dry, then cut crosswise into slices.
3
Melt butter for the roux. Sauté onion in it until transparent. Dust with flour and sauté briefly. Add wine, stock, cream and bay leaf and bring to the boil. Add mushrooms, asparagus and chicken and cook for about 10 minutes.
4
Season the chicken fricassee with salt, sugar, cayenne pepper and lemon juice. Wash tarragon, shake dry and chop the leaves finely. Sprinkle over the fricassee just before serving. Serve with baguette or rice.