Springtime chicken fricassee

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the meat and dab 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. 2

   Add approx. 1 1/2 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. Meanwhile wash the asparagus, cut off the woody ends.

3. 3

   Cut the asparagus diagonally into pieces. Wash and clean the mangetouts. Remove the meat from the stock 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.

4. 4

   Cook the asparagus for about 5 minutes until al dente, add the sugar snap peas and cook for 3-5 minutes. Prepare rice in boiling salted water according to instructions on the packet. Drain vegetables on a sieve, collect the stock. Remove meat from skin and bones and cut into bite-sized pieces.

5. 5

   Melt the fat in a pot and sauté the flour in it. Fill up the asparagus stock with meat stock to 3/4 litre and pour in while stirring. Simmer for 1-2 minutes while stirring. Add cream. Season sauce with salt, pepper and lemon juice.

6. 6

   Wash the chervil, shake dry, pluck the leaves from the stems and, except for something to garnish, chop. Mix in vegetables, chopped chervil and meat. Arrange fricassee and rice on plates.

7. 7

   Garnish with chervil.

Nutrition Facts

KCAL
690 kcal

CARBS
54 g

FATS
30 g

PROTEINS
49 g