Spring chicken fricassee
very easy
90 mins
90 mins
Ingredients
- 1 Chicken breast on bone (approx. 600 g)
- 1/2 bunch Soup Greens
- 7-10 Tbsp Salt
- 1 Bay leaf
- 10 black peppercorns
- 300 g Mushrooms
- 300 g Carrots
- 125 g Sweet peas
- 200 g Basmati Rice
- 60 g Butter or margarine
- 60 g Flour
- 100 g Whipped cream
- 150 g frozen peas
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS Lemon juice
- 3-4 Stem(s) Parsley
Directions
- 1
Dab chicken breast dry and place in a pot. Add 1 1/2-2 litres of cold water until the chicken is covered. Clean or peel the soup greens, wash and roughly cut into pieces. Add soup greens, 2 tablespoons of salt, bay leaf and peppercorns.
- 2
Bring to the boil, cover and simmer for about 1 hour.
- 3
Clean and clean the mushrooms and possibly halve them. Peel and slice the carrots. Clean, wash and cut the mangetouts into pieces. Lift the chicken breast out of the broth and let it cool down a little.
- 4
Pour the stock through a sieve, measure out 1.2 litres of stock (if there is a residue, use it elsewhere). Prepare rice in boiling salted water according to package instructions.
- 5
Heat the fat in a large pot and sauté the flour in it. Add stock and cream while stirring, bring to the boil, add carrots and simmer for 8-10 minutes while stirring. After 3-4 minutes add mangetouts, peas and mushrooms.
- 6
Season the sauce with salt, pepper and lemon juice. Remove flesh from skin and bones, pluck into pieces. Heat meat in the sauce. Wash parsley, shake dry, pluck leaves and chop.
- 7
Drain rice and serve with chicken fricassee. Sprinkle with parsley.
Nutrition Facts
650 kcal
65 g
28 g
37 g
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