Chicken Fricassee

Ingredients

• 1 kg small chicken (approx. 800 g - 1 small chicken)
• 1 l water
• 1 bundle soup vegetables
• 0.5 tsp Peppercorns
• 1 bay leaf
• 2 tsp salt
• 500 g asparagus
• 200 g mushrooms
• 200 g poultry sausages
• 2 tbsp capers
• 40 g Butter
• 50 g flour
• 5 tbsp white wine
• 4 tbsp crème fraîche
• Lemon juice
• Lemon slices (for garnish)

Instructions

1. 1.

   Wash the chicken and place it in a large pot, then pour water over it. Wash, trim, and cut the soup vegetables into rough pieces. Add them to the pot along with all spices. Bring everything to a boil. Simmer for about 1 hour. Remove the chicken and let it cool slightly. Strain the broth through a sieve. Separate the meat from the bones and remove the skin.

2. 2.

   Cut the meat into bite‑sized pieces and set aside. Measure out 3/4 l of the broth, reserving the rest for another dish. Wash, peel, and cut the asparagus into pieces. Cook the asparagus in boiling salted water for about 7–10 minutes. Melt butter, add flour, and sauté briefly.

3. 3.

   Gradually pour the chicken broth into the pan while stirring constantly. Add wine and simmer for about 5 minutes. Stir in crème fraîche. Clean the mushrooms and add them with the sausages; season with salt, pepper, and lemon juice. Add meat, capers, and vegetables to the sauce, heat through, taste again, then serve on plates garnished with lemon slices.