John Myers
Chicken Fricassee with Asparagus
The perfect chicken fricassee with asparagus recipe with a picture and simple step-by-step instructions.
- 2 Pc. Chicken breasts
- 1 bunch Soup vegetables
- Salt and pepper
- 1,5 kg Asparagus white fresh
- 200 g Basmati rice
- 1 Pc. Onion
- 2 tbsp Butter
- 2 tbsp Flour
- 1 tbsp Curry spice mix
- 1 Can Coconut milk thin
- 2 tbsp Pine nuts oblong
- Wash the meat and place in a saucepan. Clean and wash the soup vegetables and roughly cut into slices and add to the meat. Pour over 1 1/2 liters of water and add 1 teaspoon of salt. Bring everything to the boil and simmer for about 45 minutes. Wash and peel the asparagus and cut off the woody ends. Remove the meat and allow to cool a little. Pour the stock through a sieve and bring to the boil. Cook the asparagus in it for about 10 minutes. Let rice soak in about 1/2 liter of boiling salted water for about 20 minutes. Pluck the meat into large pieces. Peel the onion and cut into cubes. Drain the asparagus and soup vegetables, collect the broth and measure a good 1/2 liter of broth (rest of the broth otherwise use) .Heat the butter in a saucepan and sauté the onions. Dust the flour and curry over it and sauté briefly. Deglaze with the stock and coconut milk. Bring to the boil and simmer for approx. 5 minutes. Briefly roast the pine nuts in a pan without adding fat. Add asparagus, soup vegetables, meat and pine nuts to the sauce and heat. Coarsely chop the parsley and add to the sauce, season with salt and pepper. And serve with the rice.
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