Poultry mushroom fricassee
easy
90 mins
90 mins
Ingredients
- 1 ready-to-cook chicken (approx. 1 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Bay leaves
- 2 Onions
- 50 g Shallots
- 200 g Mushrooms
- 125 g Chanterelles
- 800 g Broccoli
- 800 g baby potatoes
- 30 g Butter or margarine
- 30 g Flour
- 200 g Whipped cream
- 7-10 Tbsp a few squirts of freshly squeezed orange juice
- 7-10 Tbsp Thyme
- 7-10 Tbsp Orange
Directions
- 1
Chicken wash. Place in plenty of boiling salted water. Season with pepper, bay leaves and peeled, halved onions. Cover and cook over medium heat for about 1 hour. In the meantime, peel and finely chop the shallots.
- 2
Wash, clean and halve the mushrooms. Wash and clean chanterelles. Broccoli also clean, wash and cut into small florets. Peel and wash the potatoes. Boil potatoes in salted water for about 20 minutes.
- 3
Drain the chicken, catch the stock and pour it through a sieve. Remove chicken from skin and bone, cut a little smaller. Cook broccoli for about 10 minutes in boiling salted water. Melt the fat.
- 4
Sauté the shallots, mushrooms and chanterelles for about 5 minutes. Dust with flour. Add cream and 600 ml of the stock while stirring, bring to the boil. Season with salt, pepper and orange juice. Warm the chicken meat in it, season again.
- 5
Arrange the ragout with broccoli and boiled potatoes. Sprinkle with washed and chopped thyme and serve garnished with orange.
Nutrition Facts
700 kcal
34 g
41 g
48 g
More Delicious Recipes
