Chicken Fricassee – smarter

Ingredients

• 900 g bone-in chicken breast fillet (2 double chicken breasts)
• 3 onions
• 1 bunch celery
• Salt
• 1 bay leaf
• 10 black peppercorns
• 250 ml soy cream
• 200 g carrots
• 200 g small mushrooms
• 300 g peas (frozen)
• 0.5 lemon
• Pepper
• nutmeg
• chervil to taste (for garnish)

Instructions

1. 1.

   Wash chicken, pat dry and remove skin. Bring chicken breasts to a boil in 1.2 l of water with very little salt. Skim off any foam that forms.

2. 2.

   Meanwhile, halve the onions unpeeled. Clean the celery, peel the carrot and celery, and roughly chop everything.

3. 3.

   Add onions and celery together with bay leaf and peppercorns to the chicken and cook over medium heat for 35 minutes.

4. 4.

   Remove chicken breast from the pot and set aside. Strain the broth through a sieve and collect it.

5. 5.

   Measure out 750 ml of broth and bring it to a boil with the soy cream. Reduce to 550 ml over 5-10 minutes at high heat. Meanwhile, peel the carrots, quarter them lengthwise and cut them into pieces about 3-4 cm long.

6. 6.

   Wash, clean, drain and optionally halve the mushrooms.

7. 7.

   Remove the chicken meat from the bones and cut it into 2 cm cubes. Add the carrots and mushrooms to the reduced broth in the pot and cook for another 10 minutes over medium heat.

8. 8.

   Add peas and meat and cook for a further 3 minutes. Squeeze the lemon and grate some nutmeg. Season the chicken fricassee with salt, pepper, nutmeg and lemon juice and garnish with chervil if desired.