Chicken fricassee

Ingredients for 4 servings:

• 1.3 kg chicken (soup chicken)
• 1 bunch of soup vegetables
• 1 onion(s)
• Salt
• 1 tsp peppercorns
• 500 g asparagus
• 40 g butter
• 40 g flour
• 250 ml milk
• 4 tbsp white wine
• pepper
• some lemon juice
• 300 g peas, frozen
• 150 g crab meat
• 2 egg yolks
• 1 bunch of parsley
• 1 bunch of dill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the chicken. Trim, wash, and finely chop the soup vegetables. Peel and coarsely chop the onion. Bring to a boil with salt, peppercorns, and 2.5 liters of water. Add the chicken and simmer for a good hour. Remove, remove the skin, and remove the meat from the bones, then finely chop. Peel and wash the asparagus and cook in the chicken broth for 15 minutes. Remove with a slotted spoon and cut into pieces. Pour the broth through a sieve and measure out 0.5 liters. For the sauce, melt the fat. Add the flour and stir. Add the broth and milk and bring to a boil while stirring. Season to taste with wine, salt, pepper, and lemon juice. Add the chicken, asparagus, peas, and crab to the sauce and heat. Mix the egg yolk with a little of the sauce and add it to the sauce; do not boil. Chop the herbs and sprinkle them over the ragù at the end. Serve with rice.