Chicken Fricassee

Ingredients

• 200 g long‑grain rice
• Salt
• 100 g mushrooms
• 2 tbsp butter
• 2 tbsp parsley
• 1 whole chicken (ca. 1.3 kg)
• 1 l water
• 1 bundle soup vegetables
• 0.5 tsp Peppercorns
• 1 bay leaf
• 2 tsp salt
• 250 g asparagus
• 100 g frozen peas
• 150 g Carrots
• 40 g Butter
• 50 g flour
• 2 tbsp lemon juice
• 4 tbsp crème fraîche
• 1 pinch coconut blossom sugar

Instructions

1. 1.

   Rinse the chicken thoroughly and place it in a large pot, then cover with water. Wash, trim, and cut the soup vegetables into coarse pieces; add to the pot along with all spices. Bring everything to a boil, then simmer for about 1 hour over medium heat. Remove the chicken and let it cool slightly.

2. 2.

   Strain the broth through a sieve. Separate the meat from the bones and remove the skin. Cut the meat into bite‑sized pieces and set aside. Measure out 3/4 l of the broth; reserve the rest for another dish.

3. 3.

   Wash, peel, and chop the asparagus and carrots. Cook the asparagus in boiling salted water for 7 minutes. Boil the carrots and peas in lightly salted water for about 5 minutes, then drain and set aside. Melt butter, add flour, and briefly sauté. Gradually whisk in the chicken broth while stirring constantly. Add lemon juice and simmer for about 5 minutes.

4. 4.

   Stir in crème fraîche and season with salt, pepper, and lemon juice. Add the meat and vegetables; cook for 5–7 minutes. Meanwhile, bring a double amount of lightly salted water to a boil and let the rice simmer on low heat for about 25 minutes until tender.

5. 5.

   Clean and slice the mushrooms. Quickly sauté them in oil over high heat, seasoning with salt and pepper. Plate the chicken fricassee with rice and mushrooms, garnish with parsley, and serve.