Chicken fricassee

Ingredients for 4 servings:

• 1 roast chicken
• 2 tsp salt
• n. B. Pfeffer
• 1 dashes lemon juice
• 1 onion(s)
• 2 tomatoes
• 2 egg yolks
• ½ cup cream
• 1 can asparagus pieces
• 1 can peas and carrots
• 1 jar mushrooms
• some flour
• e.g. margarine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

mom’s way

Salt the chicken and place it in a pot. Fill the pot 3/4 full with water. Peel and quarter the onion. Wash and finely chop the tomatoes. Add the onions and tomatoes. Add two teaspoons of salt and pepper to the water. Bring to a boil and simmer until the meat is cooked, which takes about 40-60 minutes for a roast chicken and at least 2 hours for a soup chicken. You can check whether the chicken is cooked by pulling on a leg; it should then come away easily. When the chicken is cooked, remove it from the pot and let it cool. Strain the resulting broth through a sieve. Remove the chicken from the bones. Add the margarine to the pot and heat, then add the flour, stirring quickly. Now add the chicken broth to the roux. First, add a little—to combine the broth with the gravy and to avoid lumps—then pour in the remaining broth (the broth will thicken slightly). Simmer for about 10 minutes, stirring frequently, and season with salt, lemon juice, and pepper. Mix two egg yolks with the cream and add. Now add the chicken, mushrooms, peas, carrots, and asparagus, and heat until just heated through. Serve hot. Tip: Instead of a whole chicken, you can also use chicken thighs for the fricassee.