Gratinated poultry fricassee

Name: Gratinated poultry fricassee
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: -1
Ingredients: 1 collar Soup Greens; 2 Onions, 2 bay leaves; 7-10 Tbsp salt, 1/2 tsp curry, pepper; 1 (approx. 1.6 kg) Chicken; 500 g Broccoli; 500 g Frozen Parisian carrots; 7-10 Tbsp or 2 glasses (330 ml each); 60 g + 1 tablespoon butter/margarine; 60 g flour, 200 g whipped cream; 1-2 TABLESPOONS lemon juice some Worcester sauce; 4-5 discs Toast

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: -1

1 collar Soup Greens
2 Onions, 2 bay leaves
7-10 Tbsp salt, 1/2 tsp curry, pepper
1 (approx. 1.6 kg) Chicken
500 g Broccoli
500 g Frozen Parisian carrots
7-10 Tbsp or 2 glasses (330 ml each)
60 g + 1 tablespoon butter/margarine
60 g flour, 200 g whipped cream
1-2 TABLESPOONS lemon juice some Worcester sauce
4-5 discs Toast

Directions

1
Clean, wash and chop the greens. Peel and quarter onions. Boil up in 2 l salted water with bay leaf. Wash the chicken, cook in the stock for about 1 1/4 hours. Take it out. Sieve broth and measure 1 1/2 l
2
Clean, wash, cut broccoli. Cook in the broth for 8-10 minutes. Heat the carrots briefly with the broth. Take out the vegetables. Peel and chop the chicken meat
3
Heat 60 g fat. Sweat flour in it. Deglaze with stock and cream, bring to the boil. Season with lemon, curry, Worcester sauce, salt and pepper. Add meat and vegetables
4
Pour the fricassee into an ovenproof dish. Crumble the toast, sprinkle over. Spread 1 tablespoon of fat in flakes on top. Bake in a hot oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for 20-25 minutes