Creamy chicken fricassee: simply cook and enjoy the classic recipe
white onion (large)
Ingredients · Servings 4
- 1 white onion
- 1 chicken for soup
- 1 soup greens
- 3 cloves
- 2 Lorbeerblatt
- 1 Tl Pimentkorn
- 1 The Pfeffer
- 0.5 bunch of parsley
- 1 tbsp salt
- 200g carrot
- 200 g Champignon
- 600g chicken meat
- 240 g Rice
- 2 The Butter
- 2 The Mehl
- 600 ml chicken broth
- 100 ml whipped cream
- 150 g peas
- 200 g Spargelbruch
- 2 tablespoons lemon juice
- Salt
- Pfeffer
Method · 2 h 30 min
- Halve the onion with the peel on and roast the cut sides in a pan without fat until browned to black.
- Place the chicken in a large pot. Clean the soup vegetables, roughly chop them, and add them to the pot. Add the cloves, bay leaves, allspice, peppercorns, half a bunch of parsley (reserving 1-2 sprigs for garnish), and salt. Add the roasted onion halves as well. Pour in enough cold water to cover everything (about 3-5 liters, depending on the pot). Slowly bring to a boil on the stovetop. Then reduce the heat and simmer gently for about 1.5 hours with the lid partially on. Skim off any foam and impurities with a slotted spoon or sieve. The chicken is done when the thigh easily pulls away from the bone. If necessary, extend the cooking time.
- Remove the chicken from the pot and let it cool on a plate. Strain the chicken broth through a sieve into another pot, let it cool, and set it aside. Once cooled, remove the chicken meat from the bones, cut it into bite-sized pieces, and set it aside as well.
- Peel the carrots and cut them into cubes. Clean the mushrooms and slice them thinly.
- Cook the rice according to the package instructions.
- For the roux, melt butter in a saucepan. Add flour and sauté in the butter, stirring constantly and quickly, until browned. Gradually stir in the homemade chicken stock, add cream, and bring to a boil.
- Add the chicken, carrots, mushrooms, peas, asparagus, and cream cheese and cook over medium heat for 8–10 minutes. Season the sauce with lemon juice, salt, and pepper.
- Arrange the rice and fricassee on a plate, sprinkle with washed and picked parsley leaves and serve.
Soup chicken (approx. 1.4 to 1.8 kg; organic quality)
Soup vegetables (consisting of carrot, leek, celeriac)
El El salt (more to taste)
gg chicken meat (from a soup hen)
against rice (e.g. long grain rice)
gg peas (frozen)
gg Asparagus breakage (from a jar; optional)
