Chicken fricassee with young vegetables

Chicken fricassee with young vegetables

Based on 53 ratings
In app
Difficulty
Medium 👍
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
400 ml
chicken stock
2
chicken breasts
4
mushrooms
1
carrot
½
kohlrabi
1
shallot
10 g
parsley (flat)
100 g
peas (frozen)
1
bay leaf
2
whole allspice
2
black peppercorns
25 g
butter
25 g
all-purpose flour
100 ml
heavy cream
rice to serve
MetricImperial

Utensils

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

How-To Videos

how-to-cut-up-a-whole-chicken

How to cut up a whole chicken

how-to-clean-mushrooms

How to clean mushrooms

how-to-cut-an-onion

How to cut an onion

how-to-cook-aromatic-rice

How to cook aromatic rice

Nutrition per serving

Cal569
Fat33 g
Protein43 g
Carb24 g
  • Step 1/ 6

    Quarter mushrooms. Cut carrot and kohlrabi into hazelnut-sized pieces. Finely chop shallot. Cut chicken breasts into bite-sized pieces.
    • 4 mushrooms
    • 1 carrot
    • ½ kohlrabi
    • 1 shallot
    • 2 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.
    • 1 bay leaf
    • 2 whole allspice
    • 2 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.

  • Enjoy your meal!

    Chicken fricassee with young vegetables

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