🍽️ Crispy Chicken Fricassee with Vegetables

Name: Crispy Chicken Fricassee with Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1 garlic clove; 3 leek stalks; 250 g mushrooms; 450 g chicken breast fillet; 150 g cooked turkey ham; 3 tbsp olive oil; 300 ml vegetable broth; 2 tbsp crème fraîche (à 20 g); salt; pepper; nutmeg; 2 tbsp cornstarch (à 15 g); 150 ml apple juice; 1 tsp dried tarragon; 350 g whole grain puff pastry; 1 egg; 250 g green beans; 250 g carrots

787 kcal · 30 min · 4 servings

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Ingredients

1 onion
1 garlic clove
3 leek stalks
250 g mushrooms
450 g chicken breast fillet
150 g cooked turkey ham
3 tbsp olive oil
300 ml vegetable broth
2 tbsp crème fraîche (à 20 g)
salt
pepper
nutmeg
2 tbsp cornstarch (à 15 g)
150 ml apple juice
1 tsp dried tarragon
350 g whole grain puff pastry
1 egg
250 g green beans
250 g carrots

Instructions

1. Peel the onion and garlic. Dice both ingredients very finely.
2. Clean the leek and mushrooms. Wash them thoroughly and slice them thinly.
3. Pat the chicken dry. Cut it into small cubes.
4. Cut the ham into thin strips.
5. Heat one tablespoon of oil in a large pan.
6. Fry the chicken, leek, and ham over high heat for about three minutes.
7. Mix the cornstarch smooth with a little apple juice.
8. Add the mushroom sauce, the remaining apple juice, and the cornstarch mixture to the pan.
9. Stir everything well and bring the sauce to a boil.
10. Season the fricassee generously with tarragon, salt, and pepper.
11. Transfer the chicken-leek filling into a small baking dish.
12. Roll out the puff pastry and place it over the filling.
13. Press the dough firmly around the edge of the dish so it stays in place.
14. Whisk the egg and brush it over the surface of the puff pastry.
15. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
16. Bake the fricassee in the oven for 25 to 30 minutes until golden brown.
17. Meanwhile, trim the beans and wash them.
18. Cut the beans into coarse pieces.
19. Peel the carrots and wash them.
20. Cut the carrots into thin strips.
21. Place the beans in a pot and cover them with water.
22. Simmer the beans for five minutes over medium heat.
23. Drain the beans in a colander.
24. Heat the remaining oil in a pan.
25. Fry the carrots and beans in the pan for another five minutes.
26. Season the vegetables with salt and pepper.
27. Cut the finished chicken fricassee into portions.
28. Serve the fricassee on plates together with the bean-carrot vegetables.

Nutrition per serving

kcal: 787
Protein: 50 g · Fett/Fat: 42 g · Carbs: 50 g