Chicken Fricassee with Asparagus
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Per portion
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For 3 portions
- Chicken 1 pc whole½ kg
- Carrots1 Stk
- Leek1 stalk
- Celery stalk1 stalk
- Mushrooms brownOr: Mushrooms65 g
- Peas freshOr: Peas frozen50 g
- Asparagus whiteOr: Asparagus green65 g
- Butter15 g
- Wheat flour15 g
- Whipping cream50 ml
- Egg yolk1 Stk
- Lime juiceOr: Lemon juice½ tbsp
- Parsley1 bunch
- Iodized salt¼ tsp
- Pepper1 tsp
Step by step
- 1
Cover chicken with cold water, add salt, halved carrot, leek greens and celery.
- 2
Simmer gently 60 minutes, skim, remove chicken, strain broth through sieve.
- 3
Let chicken cool, remove skin, pull meat into bite-sized pieces.
- 4
Dice carrots and remaining celery, slice leek into rings.
- 5
Halve mushrooms, cut asparagus into pieces.
- 6
Cook vegetables in 500 ml broth for 10 minutes, add peas 3 minutes before end.
- 7
Melt butter in a pot, stir in flour, pour in 500 ml broth and cream, simmer 5 minutes.
- 8
Whisk egg yolks with some sauce and stir into the sauce, do not boil again.
- 9
Add chicken and vegetables to sauce, season with salt, pepper and lemon juice.
- 10
Serve sprinkled with parsley and with rice.
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