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🍽️ Creamy Chicken Fricassee with Asparagus and Mushrooms

525 kcal · 330 min · 4 servings

Ingredients

• 1 soup hen
• 1 tsp juniper berries
• 1 tsp allspice berries
• 1 tsp peppercorns
• 3 bay leaves
• 2 garlic cloves
• bouquet garni (marjoram, rosemary, thyme – a few sprigs of each)
• 0.5 leek stalks
• 2 carrots
• 0.5 celeriac
• 1 onion
• 200 g mushrooms
• 1 onion
• 200 g carrots
• 400 g asparagus, white
• 1 Liter vegetable broth (or chicken broth)
• 1 tbsp oil
• 150 g peas
• 100 g butter
• 50 g flour
• 0.125 celeriac
• 1 garlic clove
• 1 carrot
• 1 onion
• 1 tsp allspice berries
• 1 tsp peppercorns (or peppercorns)
• 1 bay leaf
• 0.25 leek stalks
• 500 ml chicken broth
• 2 sprigs thyme
• 2 sprigs rosemary
• 200 ml cream
• salt and pepper

Instructions

1. 1. Wash the leek, onions, celery, and carrots. Cut the vegetables into large chunks.
2. 2. Place the vegetable chunks together with the soup chicken and spices in a large pot.
3. 3. Pour enough water into the pot to completely cover all ingredients.
4. 4. Place the lid on the pot slightly askew, leaving a small gap open.
5. 5. Let the soup simmer gently on low heat for 4 to 4.5 hours.
6. 6. Carefully remove the chicken from the broth and set it aside.
7. 7. Carefully separate the meat from the skin, bones, and sinews.
8. 8. Cut the deboned chicken meat into bite-sized pieces.
9. 9. Set the finished chicken broth aside for later use.
10. 10. Cut the mushrooms, onions, carrots, and asparagus into small pieces.
11. 11. Heat oil in a large pan and briefly sauté the cut vegetables.
12. 12. Deglaze the vegetables in the pan with a splash of the prepared chicken broth.
13. 13. Continue simmering the vegetables until the carrots and asparagus are tender.
14. 14. Add the prepared chicken meat pieces to the pan and mix them with the vegetables.
15. 15. Finely chop the celery, garlic, carrots, onions, and leek for the sauce.
16. 16. Melt butter in a small saucepan.
17. 17. Add the finely cut vegetables to the melted butter and sweat them briefly.
18. 18. Stir some flour into the vegetables until it fully combines with the butter.
19. 19. Deglaze the mixture with the chicken broth.
20. 20. Add thyme, rosemary, allspice, juniper berries, bay leaves, and peppercorns to the sauce.
21. 21. Let the sauce simmer on low heat for 5 to 10 minutes.
22. 22. Add the peas to the pot with the chicken meat and vegetables.
23. 23. Pour the finished sauce through a fine sieve directly into the pot.
24. 24. Stir a generous splash of cream into the mixture.
25. 25. Season the fricassee to taste with salt and pepper.
26. 26. Serve the dish hot together with "Risi e bisi" and garnish with fresh chopped parsley.

Nutrition per serving

• kcal: 525
• Protein: 35 g · Fett/Fat: 30 g · Carbs: 25 g