Asparagus Fricassée with Chicken

Ingredients

• 600 g chicken breast fillets (2 fillets)
• Salt
• 3 onions
• 1 bundle mirepoix vegetables
• 1 bay leaf
• 10 black peppercorns
• 200 g wild rice blend
• 250 ml cooking cream
• 500 g white asparagus
• 10 g chives (0.5 bundle)
• 2 stalks tarragon
• Pepper
• nutmeg
• 2 tbsp lemon juice

Instructions

1. 1.

   Rinse the chicken fillets, pat dry and bring to a boil in 1.2 L water with a pinch of salt; skim off any foam that forms.

2. 2.

   Halve the onions. Clean, peel if necessary, wash and chop the mirepoix vegetables. Add everything along with the bay leaf and peppercorns, then simmer the meat over medium heat for 35 minutes.

3. 3.

   Meanwhile cook the rice in three times its volume of boiling salted water covered for 15–20 minutes over low heat.

4. 4.

   Remove the chicken from the pot and set aside. Strain the stock through a sieve, catch it, measure out 750 ml and bring to a boil with the cream. Reduce to 550 ml over high heat within 15–20 minutes.

5. 5.

   In the meantime peel, wash, trim the woody ends of the asparagus and cut the spears into 4 cm pieces. Add the asparagus to the sauce and cook for 10 minutes over medium heat while cutting the chicken into cubes.

6. 6.

   Add the meat back in and simmer for 3 more minutes. Wash, dry, sift and chop the herbs. Season the fricassée with salt, pepper, freshly grated nutmeg and lemon juice. Fold in the herbs and serve with rice.