|400 ml||chicken stock|
|10 g||parsley (flat)|
|100 g||peas (frozen)|
|25 g||all-purpose flour|
|100 ml||heavy cream|
|rice to serve|
Quarter mushrooms. Cut carrot and kohlrabi into hazelnut-sized pieces. Finely chop shallot. Cut chicken breasts into bite-sized pieces.
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.
Meanwhile, finely chop parsley.
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.
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.
Next, stir in the chopped parsley and serve warm with rice.