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Classic chicken fricassee

updated

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Ingredients for 4 servings:

  • 250 g chicken, cooked
  • 250 g mushrooms
  • 250 g asparagus, cooked
  • 350 ml chicken broth
  • 130 g peas
  • 40 g flour
  • 40 g butter
  • 30 ml white wine
  • 100 ml cream
  • 6 g salt
  • 3 g sugar
  • 1 egg yolk
  • e.g. lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

from the chicken soup from the previous day

Lightly fry the mushrooms in butter. Dust with flour and make a roux. Deglaze with chicken stock. Add the egg yolk, cream, wine, and peas and stir to combine. Season to taste with spices and lemon juice. Simmer over low heat for 10-15 minutes, then add the meat and asparagus. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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