Chicken Fricassee with Mushrooms

Ingredients

• 1 cooked poultry (with broth)
• 60 g Butter
• 60 g flour (Type 405)
• 100 ml dry white wine
• 800 g green asparagus
• Salt
• 400 g small white button mushrooms
• 250 ml Whipping Cream
• 150 g peas (frozen)
• freshly ground pepper
• 1 grated lemon zest and juice (unprocessed)

Instructions

1. 1.

   Remove the cooked poultry from the broth, discard the skin and shred the meat into bite‑size pieces. Set aside. Measure 1 l of broth; use the remainder elsewhere.

2. 2.

   Melt butter in a pot, stir in flour and cook until golden yellow. Gradually whisk in wine and broth, bringing to a boil and simmering for 15 minutes.

3. 3.

   Wash asparagus, peel lower third, trim woody ends, cut into 3 cm pieces. Blanch in boiling salted water for 2 minutes, then shock in cold water. Clean mushrooms, dry, and halve them.

4. 4.

   Add cream, asparagus, mushrooms and peas to the sauce; simmer 3–4 minutes. Add chicken and season with salt, pepper, lemon zest and juice. Serve with fragrant rice and a bed of lettuce.