Chicken fricassee with salsify

Ingredients for 4 servings:

• 1 pack instant chicken broth
• 500 g chicken breast fillet(s), sliced
• 2 m.-sized carrot(s), halved lengthwise, cut into approx. 2 cm wide strips
• 1 slice(s) celeriac, approx. 1 cm wide, peeled, cut into 1 x 1 cm cubes
• 1 jar black salsify(s), drained, slightly trimmed
• 1 large pickled cucumber(s), cut into small cubes
• ½ tsp Dijon mustard
• 6 tbsp shallot(s), finely chopped
• 60 g sweet cream butter
• 6 tbsp olive oil
• 1 ½ tbsp wheat flour
• ¼ liter whole milk
• 1 liter of water
• lots of black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Bring the broth to a boil in 1 liter of water, let it boil briefly, and then turn off the heat. When the water has just stopped boiling, add the chicken slices and let it simmer for 4 minutes. Pour the broth through a sieve into a bowl, cover the meat, and set aside. Return the broth to the pot. Add the carrots and celery and bring to a boil in the uncovered pot. Cook everything over medium heat until the vegetables are soft and the broth has reduced by half. Just before the end of the boil, stir in the pickle and Dijon mustard. Add the salsify. Pour everything back through the sieve into the bowl. In a shallow, wide saucepan, melt the butter and oil and add the shallots. Sauté the onions in the fat over a fairly low heat until they release an aromatic aroma, stirring occasionally. This takes about 15 minutes. Add the flour and stir until all the flour has been absorbed by the fat. Pour in the broth and stir with a whisk. Bring the roux to a boil while stirring and continue to cook over low heat, scraping up any remaining sediment with a spoon. Add the milk and keep the heat as low as possible. After about half an hour, the sauce will have thickened. Then add the vegetables and season the fricassee with plenty of pepper. Leave the ragout as it is until ready to serve. Then heat everything up and stir in the chicken slices. Do not boil it!