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Poultry Fricassee with Colorful Vegetables and Wild Rice

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Poultry Fricassee with Colorful Vegetables and Wild Rice

The perfect poultry fricassee with colorful vegetables and wild rice recipe with a picture and simple step-by-step instructions.

  • 1 Chicken breast with skin
  • 0,5 liter Poultry broth cooked and frozen by me
  • Salt and pepper
  • 500 g Fresh asparagus
  • 150 g Baby carrots
  • 150 g Peas
  • 100 g Cream
  • The juice of 1 lemon
  • Lemon pepper
  • Chopped parsley
  • Worcester sauce
  1. Whoever takes frozen chicken breasts thaw them carefully, then wash them and cook them in the poultry broth until soft.
  1. During this time, peel the asparagus and carrots and cut the asparagus into appetizing pieces. After cooking, remove the meat and cook the vegetables in the hot broth until they are soft. Dice the meat and add. Refine with lemon juice and cream. Finally, season with lemon pepper and a little Worcester sauce, garnish with parsley and serve with wild rice. Potatoes are sure to taste good too.
Dinner
European
poultry fricassee with colorful vegetables and wild rice

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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