John Myers
Contents
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Ingredients
- 4 Chicken legs fresh
- 1 Steamed chicken breast left over from the day before
- 30 g Butter
- 20 g Flour
- 750 ml Cooking broth from the chicken legs
- 150 g Sliced mushrooms
- 100 g Green peas cooked frozen
- 1 Finely diced carrots
- 150 g Broken asparagus white frozen
- 1 cup Sour cream
- 1 tbsp Soy sauce
- 1 splash Lemon juice
- 1 tbsp Seasonal herbs finely chopped
- 2 Chilli freshly finely chopped
- 2 Garlic cloves finely chopped
- 1 tbsp Olive oil
- 1 pinch Ground white pepper
- 1 pinch Freshly grated nutmeg
- 1 pinch Cayenne powder
Instructions
- The portions you see in the pictures are a little more, because it should be enough for two days.
- Cook the chicken thighs in a little salted water until they are soft and remove the meat when they are cold. Cut the chicken breast into bite-sized cubes.
- Let the butter melt in a saucepan, add the flour and beat it with a whipped cream. Then add the broth. How much broth depends on the consistency you want.
- Put the chicken in the pan and add the peas and asparagus.
- Sauté the mushrooms, garlic, chilli and carrots in a little olive oil and deglaze with the soy sauce. Then add to the pot and bring to the boil while stirring.
- Then stir in the cream and let everything simmer for a few minutes while stirring. The herbs to go with it. Season to taste with lemon juice and the spices.
- We prefer to eat the spicy fricassee with a baquette and the rest the next day with curry rice.
Nutrition
Serving: 100gCalories: 197kcalCarbohydrates: 9.1gProtein: 5.7gFat: 15.4g
