German cuisine · Meat & Kebab

Chicken Fricassee

Chicken meat from its own broth in a light cream sauce with asparagus, peas and plenty of lemon.

Ingredients · for 4 servings

• 1 chicken (approx. 1.3 kg)
• 1 onion
• 2 carrots
• 400 g white asparagus
• 150 g peas
• 200 g mushrooms
• 40 g butter
• 40 g flour
• 150 ml cream
• 1 lemon
• 2 bay leaves
• Salt, pepper

Instructions

1. Place the chicken in a pot with the halved onion, one roughly cut carrot, the bay leaves and 1.5 l water, season with salt and simmer gently covered for 45 min. until the meat comes away easily.
2. Lift out the chicken, let it cool slightly, remove the skin and bones and tear the meat into bite-sized pieces; strain the broth through a fine sieve.
3. Peel the asparagus and cut into 4 cm pieces, cut the second carrot into thin slices and cook both in 400 ml of the broth for 8 min. until tender-crisp, then remove.
4. Melt butter, stir in the flour and cook for 2 min. until lightly toasted, gradually pour in 600 ml of the hot broth while stirring and let the sauce simmer gently for 10 min. until creamy.
5. Add the quartered mushrooms, the peas, the vegetables and the chicken meat, stir in the cream and let everything heat through gently for 5 min.
6. Season generously with salt, pepper and the juice of half a lemon, and serve with rice and the remaining lemon wedges.