John Myers
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Colorful Chicken Fricassee
The perfect colorful chicken fricassee recipe with a picture and simple step-by-step instructions.
For the sauce
- 1 l Boiling salt water
- 1 bunch Soup vegetables
- 1 Onion
- 1 Bay leaf
- 6 Peppercorns
- 1 Onion
- 30 g Butter
- 250 g Mushrooms
- 0,5 tsp Curry
- 40 g Flour
- 750 ml From the chicken broth
- 200 g Asparagus tips, cooked
- 150 g Tk heirs
- 2 tbsp Crene fraiche
Aside from that
- Salt pepper
- 1 Egg yolk
- 2 tbsp Milk, cold
- 1 ÊL Chopped parsley
- Rinse the poulard under cold running water, place in boiling salted water, bring to the boil and skim off.
- Clean and wash the soup greens, peel off the onion and add both together with the bay leaf and the peppercorns.
- Let the chicken cook for about 1 1/4 hours. The chicken must be covered with water while it is cooking, so replace the boiled liquid with hot water. Remove the cooked chicken from the broth, pass the broth through a sieve, cut the carrots into small cubes and set aside. Loosen the meat from the bones, remove the skin and cut the meat into large cubes.
- For the sauce, peel off the onion and dice it finely. Melt the butter and sauté the onion cubes until translucent. Clean the mushrooms, wash them, cut into slices, add to the onion cubes and let cook with them. Dust the curry powder over it and let it soak. Dust with wheat flour and let it soak.
- Pour in the removed chicken broth, beat through with a whisk and make sure that no lumps are formed. Bring the sauce to a boil and cook for about 5 minutes.
- Drain the asparagus tips, add them to the sauce with the peas, bring to the boil and cook for about 3-5 minutes. Stir in the creme fraiche, add the pieces of meat, bring to the boil briefly and season with salt and pepper.
- Beat the egg yolks with milk, peel the fricassee with it, do not let it boil anymore and sprinkle the carrot cubes and parsley over the fricassee.
- Side 8: rice and mixed salad.
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