Chicken fricassee with young vegetables
Difficulty: Medium
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 569 / Protein 43g / Carbohydr. 24g / Fat 33g
Ingredients (2 servings)
| 400 ml | chicken stock |
| 2 | chicken breasts |
| 4 | mushrooms |
| 1 | carrot |
| 0.5 | kohlrabi |
| 1 | shallot |
| 0.5 bunch | parsley (flat) |
| 100 g | peas (frozen) |
| 1 | bay leaf |
| 2 berries | allspice |
| 2 | black peppercorns |
| 25 g | butter |
| 25 g | all-purpose flour |
| 100 ml | heavy cream |
| rice to serve |
Utensils
deep frying pan with lid, large sieve, large bowl, cooking spoon, cutting board, knife
Wine Tip
Maracuja Spritzer
The exotic maracuja juice makes for a fruity and tingly taste sensation. The slight acidity of maracuja is balanced out by the mildness of the chicken fricassee.
Step 1
Quarter mushrooms. Cut carrot and kohlrabi into hazelnut-sized pieces. Finely chop shallot. Cut chicken breasts into bite-sized pieces.
cutting board, knife
4 mushrooms / 1 carrot / 0.5 kohlrabi / 1 shallot / 2 chicken breasts
Step 2
Place mushrooms, chopped shallot, carrot, kohlrabi and chicken breast into a deep frying pan with the bay leaf, allspice, and pepper corns. Fill up with chicken stock and boil with lid closed for approx. 5 min.
deep frying pan with lid
1 bay leaf / 2 berries allspice / 2 black peppercorns / 400 ml chicken stock
Step 3
Meanwhile, finely chop parsley.
cutting board, knife
0.5 bunch parsley
Step 4
Drain cooked vegetables and chicken. Save the stock. Pick out the spices. Melt butter in the same pan. Gradually add the flour and heat for approx 2 min., stirring continuously.
large sieve, large bowl, cooking spoon
25 g butter / 25 g all-purpose flour
Step 5
Add the stock from step 4, as well as the heavy cream, to the roux. Put the vegetables and the chicken back into the pan. Now, add the peas and bring to a boil.
100 ml heavy cream / 100 g peas
Step 6
Next, stir in the chopped parsley and serve warm with rice.
rice to serve
