Springlike chicken fricassee

Name: Springlike chicken fricassee
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 bunch of greens; 1 medium onion; 2 (approx. 750 g) Chicken breasts on the bone; 2 (approx. 400 g) Chicken legs; 1 TEASPOON black peppercorns; 7-10 Tbsp Salt; 1 bundle (500 g) green asparagus; 200 g young carrots; 250 g small, white mushrooms; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 (approx. 240 g) blanched veal sausages; 60 g Butter or margarine; 60 g Flour; 200 g Whipped cream; 100 g frozen peas; 1 can(s) (370 ml) Asparagus pieces; 1/2 Pot of fresh chervil; 1 Egg yolk (size M); 3 TABLESPOONS Noily Prat (wormwood); 2-3 TABLESPOONS Lemon juice

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 bunch of greens
1 medium onion
2 (approx. 750 g) Chicken breasts on the bone
2 (approx. 400 g) Chicken legs
1 TEASPOON black peppercorns
7-10 Tbsp Salt
1 bundle (500 g) green asparagus
200 g young carrots
250 g small, white mushrooms
3 TABLESPOONS Oil
7-10 Tbsp Pepper
2 (approx. 240 g) blanched veal sausages
60 g Butter or margarine
60 g Flour
200 g Whipped cream
100 g frozen peas
1 can(s) (370 ml) Asparagus pieces
1/2 Pot of fresh chervil
1 Egg yolk (size M)
3 TABLESPOONS Noily Prat (wormwood)
2-3 TABLESPOONS Lemon juice

Directions

1
Clean, wash and roughly cut the soup greens into pieces. Peel and halve the onion. Wash the chicken breast and legs and put them in a pot with the soup vegetables, onion halves, peppercorns and some salt.
2
Pour about 2 litres of cold water on it, so that the meat is covered, and boil everything up. Simmer covered over medium heat for about 40 minutes. In the meantime clean and wash the green asparagus and carrots.
3
Cut asparagus diagonally into bite-sized pieces, carrots into thin slices. Clean the mushrooms. Heat oil in a pan and fry the mushrooms briefly. Season with salt and pepper and remove.
4
Press the sausage meat as small dumplings from the skin into the hot frying fat and fry all around, turning. Take out and put aside. Lift the chicken meat out of the stock and pour the stock through a sieve.
5
Measure out 1 litre of broth. Heat the fat in a saucepan and sauté the flour in it. Add the stock and 150 g cream while stirring and bring to the boil. Add carrots, green asparagus and frozen peas and let everything simmer for about 5 minutes.
6
Stir now and then. Remove meat from bones and skin and cut into bite-sized pieces. Drain the white asparagus. Wash the chervil, dab dry and pluck off the leaves, except for something to garnish.
7
Add the mushrooms, meatballs, asparagus and chicken to the sauce and bring to the boil again. Mix egg yolk and 50 g cream and stir into the fricassee. Season to taste with vermouth, salt, pepper and some lemon juice.
8
Serve sprinkled with chervil and garnished. Ribbon noodles taste good with it.