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🍽️ Creamy Chicken Fricassee with Rice

906 kcal · 30 min · 4 servings

Ingredients

• 200 g long-grain rice
• salt
• 100 g mushrooms
• 2 tbsp butter
• 2 tbsp parsley
• 1 chicken (approx. 1,3 kg)
• 1 l water
• 1 bunch soup vegetables
• 0.5 tsp peppercorns
• 1 bay leaf
• 2 tsp salt
• 250 g asparagus
• 100 g frozen peas
• 150 g carrots
• 40 g butter
• 50 g flour
• 2 tbsp lemon juice
• 4 tbsp crème fraîche
• 1 pinch coconut blossom sugar

Instructions

1. 1. Rinse the chicken under running water and place it in a large pot.
2. 2. Fill the pot with water until the chicken is completely covered.
3. 3. Wash the soup vegetables and cut them into large chunks.
4. 4. Add the vegetables, all spices, and the chicken to the pot.
5. 5. Bring the mixture to a boil.
6. 6. Simmer the fricassee for about 1 hour over medium heat.
7. 7. Remove the chicken from the broth and let it cool briefly.
8. 8. Pour the broth through a sieve to remove solids.
9. 9. Remove the meat from the bones and discard the skin.
10. 10. Cut the chicken meat into bite-sized pieces and set aside.
11. 11. Measure out 3/4 liter of the broth and save the rest for another dish.
12. 12. Wash the asparagus and carrots and peel them.
13. 13. Cut the asparagus and carrots into small pieces.
14. 14. Cook the asparagus for 7 minutes in boiling salted water.
15. 15. Cook the carrots and peas for about 5 minutes in a small amount of salted water.
16. 16. Drain the vegetables and set them aside.
17. 17. Melt butter in a pot.
18. 18. Stir flour into the butter and cook it briefly.
19. 19. Gradually pour in the chicken broth while stirring constantly.
20. 20. Add lemon juice and let the sauce simmer for about 5 minutes.
21. 21. Stir crème fraîche into the sauce.
22. 22. Season the sauce with salt, pepper, and lemon juice.
23. 23. Add the chicken meat and the prepared vegetables to the sauce.
24. 24. Let the fricassee simmer for 5 to 7 minutes.
25. 25. Bring rice to a boil in double the amount of lightly salted water.
26. 26. Let the rice swell for about 25 minutes over low heat.
27. 27. Clean the mushrooms and slice them.
28. 28. Fry the mushrooms briefly in a pan with oil over high heat.
29. 29. Season the mushrooms with salt and pepper.
30. 30. Plate the fricassee with rice and mushrooms.
31. 31. Sprinkle the dish with parsley and serve.

Nutrition per serving

• kcal: 906
• Protein: 62 g · Fett/Fat: 45 g · Carbs: 63 g