Spring fricassee of chicken

Name: Spring fricassee of chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Chicken breasts (approx. 400 g each); 1 collar Soup Greens; 1 Bay leaf; 1 TEASPOON white peppercorns; 7-10 Tbsp Salt; 250 g Sweet peas; 250 g Carrots; 300 g frozen peas; 200 g Long grain rice; 50 g Butter or margarine; 50 g Flour; 100 g Whipped cream; 1 Egg Yolk; 7-10 Tbsp white pepper; 7-10 Tbsp Juice of 1 lemon; 1 collar Chervil; 7-10 Tbsp Lemon peel and lemon slice

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Chicken breasts (approx. 400 g each)
1 collar Soup Greens
1 Bay leaf
1 TEASPOON white peppercorns
7-10 Tbsp Salt
250 g Sweet peas
250 g Carrots
300 g frozen peas
200 g Long grain rice
50 g Butter or margarine
50 g Flour
100 g Whipped cream
1 Egg Yolk
7-10 Tbsp white pepper
7-10 Tbsp Juice of 1 lemon
1 collar Chervil
7-10 Tbsp Lemon peel and lemon slice

Directions

1
Wash chicken breasts and pat dry. Place in a large pot. Clean or peel the soup greens, wash and cut into pieces. Put the soup greens, bay leaf and peppercorns in the pot.
2
Add approx. 1.5 litres of water so that the meat is covered. Bring everything to the boil, season with salt and simmer covered over a low heat for about 45 minutes. Wash and clean the mangetouts. Peel and wash the carrots and cut into slices.
3
Remove the meat from the broth and let it cool down a little. Pour stock through a sieve and collect. Measure out 1/2 litre of stock. Boil up in a pot. Cook carrots for 8 minutes, peas and sugar snap peas for 5 minutes.
4
Prepare rice in boiling salted water according to package instructions. Drain vegetables on a sieve, collect broth. Remove meat from skin and bones and cut into bite-sized pieces. Melt the fat in a pot and sauté the flour in it.
5
Add the stock while stirring. Simmer for 5 minutes. Mix cream and egg yolk and add to the sauce. Season the sauce with salt, pepper and lemon juice. Mix in vegetables and meat. Wash the chervil, dab dry.
6
Set something aside for garnishing, pluck the rest. Stir into the sauce. Serve the fricassee garnished with chervil, lemon peel and lemon slice. Serve with rice.