Actually, this recipe should not be called “chicken fricassee”, but “chicken fricassee”, but I think that sounds a bit strange.
Instead of a soup chicken, I use a rooster for my chicken fricassee. The meat is simply more tender.
When I prepare the chicken fricassee, I always freeze several portions. So the recipe also fits for for 2 persons.
for 4-6 people
- 1 chicken (1.5 – 2 kg)
- 1 bunch of greens (3 carrots, ¼ celeriac, parsley, 1 leek)
- 1 onion
- 8 peppercorns
- 3 bay leaves
- 2 tablespoons butter
- 2 tablespoons flour
- 100 ml milk
- ½ lemon
- 100 ml white wine
- 1 jar of asparagus (or asparagus tips)
- Salt & Pepper
… Basmati rice.
Sauté rice in a little butter. Add water until the rice is well covered. Bring to a boil with a little salt. Stir briefly, then turn off stove top (for gas, turn to lowest flame). After a little 15-20 min. the water was absorbed and the is rice perfect.
Cook chicken & create chicken stock
Fill a large pot with water, add 1 teaspoon of salt and set stove top to maximum temperature.
Wash the chicken and add it to the pot.
Peel vegetables, cut into coarse pieces. Mi the bay leaves and peppercorns also add.
Once the water boils, lower the temperature and cook chicken for about 90 min. cook Turn the chicken every now and then.
Remove chicken and let cool.
Remove a portion of the vegetables. Puree the rest of the liquid with a blender and sieve. About 500 ml of the vegetable stock is needed for the chicken fricassee. (The rest can be used for chicken soup – see tip below – or frozen).
Heat butter in a medium saucepan. Add flour and let it sweat.
Gradually add chicken stock and milk, stirring over low heat and adding repeatedly to make a smooth sauce.
Season with salt, pepper and grated nutmeg.
The chicken fricassee
Peel the skin from the rooster. Now remove the meat from the bone and tear into bite-sized pieces with your fingers.
Add to the light sauce.
Cut asparagus and pieces. Add together with the wine and lemon juice.
Now heat the fricassee sauce only very slightly, it should no longer boil.
Season with salt, pepper and acid (lemon juice or wine).
Sprinkle with a little chopped parsley before serving.
Tip: Chicken soup
Since the amount is always a bit too much for me and I also really like chicken soup, I always take some of the stock, mix in some of the chicken pieces and chop some carrot and parsley very finely and add that. I then freeze that in individual portions. The next cold is sure to come …