Chicken fricassee

Ingredients for 8 servings:

• 1 soup chicken, approx. 1.2 kg
• 1.2 kg chicken breast fillet(s)
• 3 onions
• 400 g mushrooms
• 1 kg asparagus
• 1 kg soup vegetables
• 2 bunches of chives
• 2 large carrots
• salt and pepper
• 3 tbsp flour
• 3 tbsp butter
• lemon juice

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

like mom

Place the chicken in a pot, fill with lightly salted water until it is well covered, and simmer for about 1.5 hours. Then add the chicken breast fillet (add a little more water if necessary) and simmer for another half hour. Remove the chicken and chicken breast and let it cool slightly. Dice the onions and mushrooms and fry briefly in a pan. Peel, wash, and chop the asparagus, carrots, and soup vegetables. Remove the skin and bones from the chicken, not cutting the meat too finely. Cut the chicken into pieces. Pour the chicken broth through a fine sieve and remove any excess fat. Heat 3 tablespoons of butter in a large pot and add 3 tablespoons of flour. Stir with a whisk and fry the flour until lightly browned. Remove the pot from the heat and add about ½ liter of broth, stirring continuously with a whisk. Return to the stovetop and bring to a boil while stirring. Then, gradually add enough stock, stirring constantly, until a sauce is formed, not too thick but still creamy. Add the meat to the pot with the vegetables and mushrooms and cook the sauce until the vegetables are tender but still firm to the bite. Season to taste with salt, pepper, and lemon juice. Finally, finely chop the chives and stir them into the sauce. Serve with rice or potatoes.