Fricassee with spring vegetables

Name: Fricassee with spring vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar Soup Greens; 2 (approx. 800 g) Chicken breasts with skin and bone; 1 TEASPOON Peppercorns; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g green asparagus; 250 g Frozen Parisian carrots; 100 g frozen peas; 4 (à 25 g) Queen pies; 2 tablespoons (30 g) Butter; 2 heaped tablespoons (40 g) Flour; 5 TABLESPOONS dry white wine; 100 g Whipped cream; 1 Egg Yolk; 7-10 Tbsp Chervil and organic lemon

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar Soup Greens
2 (approx. 800 g) Chicken breasts with skin and bone
1 TEASPOON Peppercorns
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g green asparagus
250 g Frozen Parisian carrots
100 g frozen peas
4 (à 25 g) Queen pies
2 tablespoons (30 g) Butter
2 heaped tablespoons (40 g) Flour
5 TABLESPOONS dry white wine
100 g Whipped cream
1 Egg Yolk
7-10 Tbsp Chervil and organic lemon

Directions

1
Soup greens clean or peel, wash and roughly chop. Wash the meat. With soup greens, peppercorns and a good 3/4 l salt water
2
simmer for about 30 minutes
3
Wash the asparagus, cut the ends off generously. Cut the asparagus into pieces. Remove meat from the stock, sieve stock. Cook the asparagus in the stock for about 10 minutes. Add carrots and peas and cook for about 5 minutes. Drain vegetables, collect broth
4
Remove the meat from skin and bones and cut into pieces. Bake the pies in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 5-10 minutes
5
Heat the butter in a pot. Sauté the flour in it. Stir in broth and wine. Bring to the boil and simmer for about 5 minutes. Heat vegetables and meat in it, season to taste. Mix cream and egg yolk, stir into the fricassee (no longer boiling). Arrange the fricassee in the pies, add the rest. Garnish with chervil and lemon. Goes well with rice
6
Drink: cool white wine