Baked Chicken Fricassée

Ingredients

• 1 onion
• 1 Garlic clove
• 3 leeks
• 250 g Mushrooms
• 450 g chicken breast fillet
• 150 g cooked turkey ham
• 3 tbsp olive oil
• 300 ml Vegetable broth
• 2 tbsp crème fraîche (20 g)
• Salt
• Pepper
• nutmeg
• 2 tbsp cornflour (15 g)
• 150 ml apple juice
• 1 tsp dried tarragon
• 350 g whole‑grain puff pastry
• 1 egg
• 250 g green beans
• 250 g carrots

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Clean, wash, and slice leeks and mushrooms into thin strips. Pat chicken dry and cube it. Slice ham into thin strips.

2. 2.

   Heat 1 tbsp oil in a pan. Sauté chicken, leeks, and ham over high heat for about 3 minutes. Whisk cornflour with some apple juice until smooth. Add mushroom sauce, apple juice, and cornflour mixture; stir well and bring to a boil. Season heavily with tarragon, salt, and pepper.

3. 3.

   Transfer the poultry‑leek filling into a small baking dish and cover with rolled out puff pastry, pressing firmly at the edges. Whisk the egg and brush it over the pastry. Bake in a preheated oven at 200 °C (180 °C fan) for 25–30 minutes until golden brown.

4. 4.

   Meanwhile clean, wash, and cut green beans into large pieces. Peel, wash, and slice carrots into thin strips.

5. 5.

   Boil beans in water for 5 minutes on medium heat; drain. Heat remaining oil in a pan, sauté carrots and beans for another 5 minutes. Season with salt and pepper.

6. 6.

   Cut the baked chicken fricassée into portions and serve over the green‑bean and carrot vegetable mix.