John Myers
Ingredients for 4 servings:
- 400 ml chicken broth
- 250 g chicken, cooked leftovers
- 150 g carrot(s)
- 150 g mushrooms
- 150 g peas, frozen
- 25 g butter
- 25 g flour
- 100 ml cream
- 1 dashes lemon juice
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Cut the leftover chicken into small pieces as desired. I always dice it. Peel the carrots and cut them into very small pieces, clean the mushrooms and chop them as desired, and weigh the frozen peas. Prepare the chicken stock. Melt the butter in a saucepan and sauté the flour in it, stirring rapidly with a whisk until golden yellow. Gradually and slowly stir in the chicken stock (either hot or cold). Bring the sauce to a boil. Add the cream, mushrooms, carrot pieces, and peas, and simmer for 5-8 minutes, stirring occasionally. Season the sauce with a squeeze of lemon juice, salt, and pepper, and let the leftover chicken stand in it for 5 minutes to warm it through. I like to serve the fricassee with cooked rice.
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