Delicious speed chicken fricassee in 16 minutes.

Ingredients for 4 servings:

• ½ chicken, grilled
• 1 jar chicken broth with meat (340 ml)
• 1 cup of cream (200 g)
• 125 g butter
• 2 tbsp, heaped flour
• 1 small can of peas (425 ml), drained, reserving the liquid
• 1 small jar of asparagus (330 g), drained, collecting the liquid
• 1 pinch of nutmeg
• 1 dashes lemon juice
• 1 shot of white wine
• 1 pinch(s) of salt and pepper
• 1 tsp vegetable broth
• 2 cups Basmati
• 4 cups salt water

Instructions

Working time approx. 16 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 31 minutes

Here’s a recipe with various little helpers that’s really quick and tastes great!

First, prepare the rice. Set the stovetop to full heat. Place the 2 cups of rice and 4 cups of cold, salted water on a low heat and cook according to the package instructions. Stir occasionally. When the water has evaporated, the rice is ready. Caution: Reduce the heat to low. If you use warm water, the rice will still be very grainy when it’s gone. For the fricassee, melt the butter in a saucepan and increase the heat to high towards the end. Sprinkle in the flour and stir vigorously with a whisk. Gradually add the chicken stock, cream, asparagus water, and pea water, alternating between the ingredients, but be careful to add only a little at a time and stir thoroughly until a creamy sauce forms. Remove the skin from half the grilled chicken. You won’t need the skin, which is handy because it gives you a snack. Chop the meat into small pieces and add it. Reduce the heat to low. Season the dish with the white wine, lemon juice, nutmeg, vegetable stock, pepper, and salt. Add the peas and the finely chopped asparagus. Using a rotisserie chicken gives the dish a good flavor, and the meat isn’t as wobbly as with a boiled chicken. Of course, you could also add mushrooms, but I don’t like mushrooms, so…