Roast chicken fricassee

Ingredients for 4 servings:

• 2 half roast chickens, grilled
• 2 onions
• 2 tsp vegetable cream
• salt and pepper
• Paprika powder, sweet
• e.g. rosemary
• 250 ml vegetable stock
• 3 tbsp, heaped herb cream cheese
• 2 tbsp parsley, dried
• 1 dashes lemon juice
• 1 pinch(s) of sugar
• n. B. Sauce thickener
• ½ small can of peas

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

hearty and simple

Allow the grilled chicken halves to cool, then remove the skin and carve them up. Remove the meat, cut into small pieces, and set aside. Halve the onions and then slice them into half rings. Heat the vegetable cream in a non-stick pan and fry the onions with the rosemary sprig until translucent. Season with salt, pepper, and paprika. Mix the hot stock with the cream cheese and parsley and use this to deglaze the onions. Remove the rosemary sprig and check for any fallen needles. Add the meat and peas to the sauce, add a squeeze of lemon juice, and a pinch of sugar. Thicken the sauce slightly and simmer for 10 minutes. Serve immediately or let it cool and let it infuse for a while. It might taste even better reheated.