Pies with chicken fricassee

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the chicken breast and put it in a large pot. Clean and wash the soup greens. Peel carrots and celery. Cut everything into large pieces. Put the soup greens, bay leaf and peppercorns in the pot. Add 1 1/2 litre of cold water so that the meat is covered. Bring everything to the boil, add salt and simmer covered over a low heat for about 1 1/2 hours.

2. 2

   Wash the asparagus, cut off the woody ends. Cut asparagus diagonally into slices. Peel and wash the carrots and cut out small balls with a pearl cutter. Lift the chicken breast out of the broth, pour broth through a sieve. Measure out 1/2 litre of stock. Bring to the boil in a saucepan, add the carrots, asparagus and peas and simmer for 4-5 minutes. Put the vegetables on a sieve, catch the broth. Fill up to 3/4 litre with remaining stock. Heat the fat in a pot, dust with flour and sauté while stirring. Add wine and stock while stirring and simmer at low heat for about 5 minutes. Wash the chervil, dab dry and finely chop 4 stems and leaves. Remove flesh from skin and bone and cut into cubes. Whip cream until half stiff.

3. 3

   Fill up to 3/4 litre with remaining stock. Heat the fat in a pot, dust with flour and sauté while stirring. Add wine and stock while stirring and simmer at low heat for about 5 minutes. Wash the chervil, dab dry and finely chop 4 stems and leaves. Remove flesh from skin and bone and cut into cubes. Whip cream until half stiff. Add chervil and cream to the sauce. Season to taste with salt, pepper and a little Worcester sauce. Add the vegetables and meat to the sauce and heat up briefly. Heat the pies in a preheated oven according to the package instructions. Carefully remove the lid with a sharp knife. Pour the fricassee into the pies. Arrange 2 pâtés on 4 plates and garnish with chervil

4. 4

   Add chervil and cream to the sauce. Season to taste with salt, pepper and a little Worcester sauce. Add the vegetables and meat to the sauce and heat up briefly. Heat the pies in a preheated oven according to the package instructions. Carefully remove the lid with a sharp knife. Pour the fricassee into the pies. Arrange 2 pâtés on 4 plates and garnish with chervil

Nutrition Facts

KCAL
640 kcal

CARBS
43 g

FATS
39 g

PROTEINS
28 g