Chicken fricassee with rice

Ingredients for 4 servings:

• 1 chicken
• 30 g butter
• 30 g flour
• 1 tbsp onion(s), diced
• Paprika powder
• lemon juice
• Salt
• 1 egg(s), optional
• 250 g rice
• Root system (soup greens)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Barely cover the thoroughly cleaned chicken with lightly salted water and cook with the root vegetables until tender. Allow to cool slightly, then remove the meat from the bones, cut into pieces, and keep warm. Cook the rice in salted water as usual. Make a pale yellow roux from the butter, flour, and diced onion. Gradually add 500 ml of the strained chicken stock, stirring constantly to avoid lumps. Simmer on low heat for about 10 minutes, stirring frequently. Season with salt, paprika, and lemon juice. Remove the sauce from the heat and, if desired, beat with an egg. Add the meat pieces to the sauce. Serve on plates with the rice. If desired, you can also add various vegetables, such as mushrooms, asparagus, and peas.