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🍽️ Creamy Chicken Fricassee with Asparagus

985 kcal · 30 min · 4 servings

Ingredients

• 1 kg small pullet (approx. 800 g-1 small pullet)
• 1 l water
• 1 bunch soup vegetables
• 0.5 tsp peppercorns
• 1 bay leaf
• 2 tsp salt
• 500 g asparagus
• 200 g mushrooms
• 200 g poultry sausages
• 2 tbsp capers
• 40 g butter
• 50 g flour
• 5 tbsp white wine
• 4 tbsp crème fraîche
• lemon juice
• lemon wedges (for garnishing)

Instructions

1. 1. Thoroughly wash the young hen and place it in a large pot.
2. 2. Fill the pot with water until the meat is covered.
3. 3. Wash the soup vegetables and cut them into large chunks.
4. 4. Add the vegetables, all spices, and the young hen to the pot.
5. 5. Bring the mixture to a boil.
6. 6. Let the broth simmer gently for about 1 hour.
7. 7. Remove the young hen from the broth and let it cool briefly.
8. 8. Strain the broth through a fine sieve into a clean pot.
9. 9. Separate the meat from the bones and remove the skin.
10. 10. Cut the chicken meat into bite-sized pieces.
11. 11. Set the meat aside.
12. 12. Measure exactly 3/4 liter of the broth.
13. 13. Save the remaining broth for another dish.
14. 14. Wash the asparagus and peel it.
15. 15. Cut the asparagus into small pieces.
16. 16. Add the asparagus to boiling salted water.
17. 17. Cook the asparagus for 7 to 10 minutes.
18. 18. Melt the butter in a pot.
19. 19. Add the flour to the melted butter.
20. 20. Stir the flour briefly without letting it turn brown.
21. 21. Pour the chicken broth in slowly while stirring constantly.
22. 22. Add the wine to the sauce.
23. 23. Let the sauce simmer for about 5 minutes.
24. 24. Stir the crème fraîche into the sauce.
25. 25. Clean the mushrooms.
26. 26. Add the mushrooms and the sausages to the sauce.
27. 27. Season the sauce with salt and pepper.
28. 28. Refine the flavor with a little lemon juice.
29. 29. Add the chicken meat, capers, and asparagus to the sauce.
30. 30. Heat everything together in the sauce.
31. 31. Taste the fricassee one last time and adjust seasoning if needed.
32. 32. Distribute the fricassee onto plates.
33. 33. Garnish the dishes with lemon wedges.
34. 34. Serve the dish warm.

Nutrition per serving

• kcal: 985
• Protein: 63 g · Fett/Fat: 72 g · Carbs: 19 g