Chicken fricassee with young vegetables

Based on 41 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 ml chicken stock
chicken breasts
mushrooms
carrot
½ kohlrabi
shallot
10 g parsley (flat)
100 g peas (frozen)
bay leaf
whole allspice
black peppercorns
25 g butter
25 g all-purpose flour
100 ml heavy cream
rice to serve
Metric
Imperial

Utensils

  • cutting board
  • knife
  • deep frying pan with lid
  • large sieve
  • large bowl
  • cooking spoon

Nutrition per serving

Cal
569
Protein
43 g
Fat
33 g
Carb
24 g
  • Step 1/6

    Quarter mushrooms. Cut carrot and kohlrabi into hazelnut-sized pieces. Finely chop shallot. Cut chicken breasts into bite-sized pieces.
    • mushrooms
    • carrot
    • ½ kohlrabi
    • shallot
    • chicken breasts
    • cutting board
    • knife

    Quarter mushrooms. Cut carrot and kohlrabi into hazelnut-sized pieces. Finely chop shallot. Cut chicken breasts into bite-sized pieces.

  • Step 2/6

    Place mushrooms, chopped shallot, carrot, kohlrabi and chicken breast into a deep frying pan with the bay leaf, allspice, and pepper corns. Fill up with chicken stock and boil with lid closed for approx. 5 min.
    • bay leaf
    • whole allspice
    • black peppercorns
    • 400 ml chicken stock
    • deep frying pan with lid

    Place mushrooms, chopped shallot, carrot, kohlrabi and chicken breast into a deep frying pan with the bay leaf, allspice, and pepper corns. Fill up with chicken stock and boil with lid closed for approx. 5 min.

  • Step 3/6

    Meanwhile, finely chop parsley.
    • 10 g parsley
    • cutting board
    • knife

    Meanwhile, finely chop parsley.

  • Step 4/6

    Drain cooked vegetables and chicken. Save the stock. Pick out the spices. Melt butter in the same pan. Gradually add the flour and heat for approx 2 min., stirring continuously.
    • 25 g butter
    • 25 g all-purpose flour
    • large sieve
    • large bowl
    • cooking spoon

    Drain cooked vegetables and chicken. Save the stock. Pick out the spices. Melt butter in the same pan. Gradually add the flour and heat for approx 2 min., stirring continuously.

  • Step 5/6

    Add the stock from step 4, as well as the heavy cream, to the roux. Put the vegetables and the chicken back into the pan. Now, add the peas and bring to a boil.
    • 100 ml heavy cream
    • 100 g peas

    Add the stock from step 4, as well as the heavy cream, to the roux. Put the vegetables and the chicken back into the pan. Now, add the peas and bring to a boil.

  • Step 6/6

    Next, stir in the chopped parsley and serve warm with rice.
    • rice to serve

    Next, stir in the chopped parsley and serve warm with rice.