Light chicken fricassee

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and roughly dice the onion. Peel, wash and coarsely chop 50 g carrot. Wash thyme and dab dry. Boil stock, 100 ml water, onion, diced carrot, 3 stalks of thyme, salt and peppercorns.

2. 2

   Wash the meat and put it into the pot. Bring to the boil and let it simmer for 15 minutes. Remove meat, let it cool down and cut into cubes. Strain the stock. Clean and wash spring onions and cut them into diagonal slices.

3. 3

   Peel the rest of the carrots, wash them and cut them into diagonal slices. Boil rice in 600 ml water, add salt. Cover the rice and let it swell at low heat for about 20 minutes. Meanwhile bring the stock and milk to the boil.

4. 4

   Simmer spring onions and carrots for about 4 minutes. Add meat and cook for another 2 minutes. Mix starch with a little cold water. Stir into the sauce, bring to the boil and cook for about 1 minute. Remove the remaining thyme leaves and stir into the sauce.

5. 5

   Season with salt and pepper. Serve rice and fricassee and sprinkle with coarse pepper.

Nutrition Facts

KCAL
430 kcal

CARBS
63 g

FATS
4 g

PROTEINS
37 g