Fruity chicken fricassee

Ingredients for 4 servings:

• 1 roast chicken (broiler chicken), fresh
• 300 g asparagus, green
• 1 handful of arugula
• 1 can mandarin(s), approx. 400 g drained weight
• 3 spring onions, cut into rings
• 200 g whipped cream
• 1 tbsp curry powder
• 1 tsp marjoram
• 1 tbsp flour
• 1 tsp broth, granulated or salt

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 10 hours 15 minutes

It is best to cook the broiler chicken the day before in a casserole dish in the oven at 200°C top/bottom heat for one hour, collecting any liquid that runs out and storing it in the refrigerator. Once the chicken has cooled, remove the skin and bones and also store it in the refrigerator. The next day, clean the asparagus, cut it into pieces and blanch it in boiling water for about 5 minutes, drain it, reserving about 1 cup of the liquid and setting it aside. Remove any solidified fat from the cooking liquid, place it in a large non-stick pan and heat it up. Add 200g of cream, salt or granulated stock and the spices, and simmer briefly. Mix the asparagus liquid with the flour in a shaker or with a whisk and add it to the sauce to thicken. If there is too little liquid, you can also add the juice from the can of tangerines. Finally, fold in the chicken pieces, asparagus, drained mandarin oranges, spring onions, and trimmed and chopped arugula. Serve with rice. Unfortunately, the green asparagus is missing from my photo; it wasn’t available at the time.