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🍽️ Chicken fricassee with green asparagus and mushrooms

1225 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup vegetables approx. 250 g (carrot, leek, onion, celery)
• 1 soup hen (approx. 1,2 kg)
• 2 bay leaves
• 1 tbsp peppercorns
• salt
• 250 g mushrooms
• 500 g white asparagus
• 30 g butter
• 20 g flour
• 150 ml whipping cream
• 40 ml dry white wine
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• pepper
• nutmeg (freshly grated)
• lemon wedges (for garnish)

Instructions

1. 1. Wash the soup vegetables (e.g., carrots, leek, parsley root) and cut them into coarse pieces.
2. 2. Place the whole soup chicken together with the vegetables, bay leaves, peppercorns, and one teaspoon of salt in a large pot.
3. 3. Fill the pot with enough cold water to cover everything completely.
4. 4. Bring the water to a boil once.
5. 5. Then reduce the heat and let the broth simmer gently for about one and a half hours.
6. 6. Remove the rising foam occasionally with a spoon.
7. 7. Clean the mushrooms and slice them thinly.
8. 8. Wash the asparagus and peel it.
9. 9. Cut off the woody ends.
10. 10. Cut the asparagus into pieces about 3 to 4 centimeters long.
11. 11. Boil the asparagus in salted water for about 20 minutes.
12. 12. Remove the chicken from the pot.
13. 13. Separate the meat from the bones.
14. 14. Cut the meat into small pieces or shred it by hand.
15. 15. Strain the chicken broth through a sieve to clarify it.
16. 16. Reserve exactly half a liter of the clear broth for the rest of the recipe.
17. 17. Heat the butter in another pot.
18. 18. Sauté the mushrooms briefly in it.
19. 19. Sprinkle the flour over them and stir.
20. 20. Slowly pour in the reserved broth.
21. 21. Bring the mixture to a boil once.
22. 22. Add the cream, white wine, lemon juice, and chopped parsley.
23. 23. Season to taste with salt, pepper, and nutmeg.
24. 24. Serve the dish garnished with lemon wedges.

Nutrition per serving

• kcal: 1225
• Protein: 78 g · Fett/Fat: 95 g · Carbs: 14 g