Chicken Frikassee with Capers

Ingredients

• 800 ml poultry stock
• 1 tsp black peppercorns
• 1 piece organic lemon zest
• 2 Bay leaves
• Salt
• 1 bundle mirepoix
• 1 onion
• 600 g chicken breast fillets (double fillets without bones; about 300 g each)
• 300 ml Cooking cream
• 300 g small stone mushrooms (or pioppini mushrooms)
• 2 tbsp capers (drained)
• white pepper
• 1 tbsp Lemon Juice
• parsley (for garnish)

Instructions

1. 1.

   Bring the stock with 350 ml water, peppercorns, lemon zest and bay leaves to a boil in a pot. Add a little salt.

2. 2.

   Wash, clean and roughly chop the mirepoix. Peel and coarsely dice the onion. Wash the chicken breasts. Place the mirepoix, onion and chicken breasts in the broth and simmer gently for about 35 minutes. Remove the poultry and let it cool slightly. Strain the stock through a sieve, measure about 750 ml and transfer to another pot. Stir in the cooking cream, bring to a boil and reduce until creamy at about 600 ml.

3. 3.

   Clean the mushrooms thoroughly; slice larger ones or halve them, then add to the sauce and cook for about 5 minutes. Cut the chicken into bite-sized pieces and stir in the capers. Cook everything together for another 3 minutes. Season with salt, pepper and lemon juice, and garnish with parsley.