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🍽️ Chicken Fricassee – Smart Version

469 kcal · 30 min · 4 servings

Ingredients

• 900 g double chicken breast fillet on the bone (2 double chicken breasts)
• 3 onions
• 1 bunch soup vegetables
• salt
• 1 bay leaf
• 10 black peppercorns
• 250 ml soy cream
• 200 g carrots
• 200 g small button mushrooms
• 300 g peas (frozen)
• 0.5 lemon
• pepper
• nutmeg
• chervil to taste (for garnish)

Instructions

1. 1. Rinse the chicken under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Remove the skin from the chicken.
4. 4. Place the chicken breasts in a pot.
5. 5. Pour in 1.2 liters of water.
6. 6. Add a very small pinch of salt.
7. 7. Bring the water to a boil.
8. 8. Skim off the rising foam with a skimmer.
9. 9. Halve the onions without peeling them.
10. 10. Clean the soup vegetables.
11. 11. Peel the carrot.
12. 12. Peel the celery.
13. 13. Chop the vegetables roughly.
14. 14. Add the onions and soup vegetables to the chicken.
15. 15. Add a bay leaf.
16. 16. Add a few peppercorns.
17. 17. Cook everything over medium heat.
18. 18. Let it simmer for 35 minutes.
19. 19. Remove the chicken breast from the pot.
20. 20. Set the meat aside.
21. 21. Strain the broth through a sieve.
22. 22. Catch the broth in a container.
23. 23. Measure out 750 milliliters of the broth.
24. 24. Add the soy cream to the broth.
25. 25. Bring the mixture to a boil.
26. 26. Reduce the liquid over high heat.
27. 27. Let it reduce for 15 to 20 minutes.
28. 28. The volume should have shrunk to 550 milliliters.
29. 29. Peel the carrots.
30. 30. Quarter the carrots lengthwise.
31. 31. Cut them into 3 to 4 centimeter long pieces.
32. 32. Wash the mushrooms.
33. 33. Clean the mushrooms.
34. 34. Let them drain.
35. 35. Halve the mushrooms if they are very large.
36. 36. Remove the meat from the bones.
37. 37. Cut the meat into 2 centimeter cubes.
38. 38. Add the carrots to the reduced broth.
39. 39. Add the mushrooms to the reduced broth.
40. 40. Cook the vegetables for 10 minutes over medium heat.
41. 41. Add the peas.
42. 42. Add the meat.
43. 43. Cook everything for another 3 minutes.
44. 44. Squeeze the lemon.
45. 45. Grate some nutmeg.
46. 46. Season the fricassee with salt.
47. 47. Season it with pepper.
48. 48. Season it with the grated nutmeg.
49. 49. Add the lemon juice.
50. 50. Garnish the dish with chervil if desired.

Nutrition per serving

• kcal: 469
• Protein: 64 g · Fett/Fat: 13 g · Carbs: 22 g