Chicken fricassee with peas

Ingredients for 4 servings:

• 1 kg boneless chicken breast
• 1 bunch of soup vegetables
• 1 onion(s)
• 400 g mushrooms, small
• 300 g carrot(s)
• 200 g peas, frozen
• 60 g butter
• 45 g flour
• 100 g whipped cream
• 1 tbsp black peppercorns
• 1 bay leaf
• salt and pepper
• 2 tbsp oil for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 55 minutes

without asparagus

Place the chicken in a pot and add about 2 1/2 liters of water. Clean the vegetables and cut into pieces. Peel and halve the onion and add it to the chicken along with the vegetables, 1 tablespoon of salt, the bay leaf, and the peppercorns. Simmer the meat for about 1 hour. Halve the mushrooms. Peel, halve, and slice the carrots. Remove the chicken breast and let it cool. Pour the stock through a sieve and reserve it. Bring some of the stock to a boil and cook the carrots in it for 5 minutes. Add the peas. Drain the vegetables, reserving the stock and making the pot 1 liter. Heat the oil and fry the mushrooms for about 5 minutes. Heat the butter in a pot and sweat the flour in it. Deglaze the flour with the stock and cream and simmer for about 5 minutes. Cut the meat into pieces and add it to the sauce along with the vegetables. Heat everything again and season. Serve with rice. This dish contains approximately 910 kcal per serving.