Chicken fricassee with white wine without cream

Ingredients for 4 servings:

• 1 chicken (meat chicken)
• 1 bunch of soup vegetables
• 1 bay leaf
• 1 egg yolk
• 100 ml white wine
• salt and pepper
• 1 pinch of nutmeg
• 1 tbsp flour
• 50 g butter
• 1 jar asparagus
• 1 bag of rice, approx. 125 g

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

according to my grandma’s recipe

Bring the chicken to a boil in cold, salted water. Add the soup vegetables and bay leaf. Cook the meat over medium heat for 45 minutes. Let the soup cool and remove the meat from the bones. Then chop the meat into small pieces. Melt good-quality butter and thicken with flour. Season the roux with salt, pepper, and nutmeg. Stir in the white wine, egg yolk, and about 150 ml of the chicken stock. Finely chop the asparagus and add it. Fold in the chopped chicken. Cooked rice goes well with this dish. Don’t throw away the stock; it makes a great soup with the chopped vegetables.