🍽️ Chicken Fricassee with Green Asparagus

Name: Chicken Fricassee with Green Asparagus
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g chicken breast fillet (2 chicken breast fillets); salt; 3 onions; 1 bunch soup vegetables; 1 bay leaf; 10 black peppercorns; 200 g wild rice mix; 250 ml cooking cream; 500 g white asparagus; 10 g chives (0.5 bunch); 2 sprigs tarragon; pepper; nutmeg; 2 tbsp lemon juice

467 kcal · 30 min · 4 servings

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Ingredients

600 g chicken breast fillet (2 chicken breast fillets)
salt
3 onions
1 bunch soup vegetables
1 bay leaf
10 black peppercorns
200 g wild rice mix
250 ml cooking cream
500 g white asparagus
10 g chives (0.5 bunch)
2 sprigs tarragon
pepper
nutmeg
2 tbsp lemon juice

Instructions

1. Rinse the chicken fillets under running water and pat them dry with kitchen paper.
2. Place the meat in a pot with 1.2 liters of water and a pinch of salt.
3. Bring the water to a boil and regularly skim off the foam that rises to the surface.
4. Halve the onions.
5. Clean the soup vegetables, peel them if necessary, and wash them thoroughly.
6. Roughly chop the vegetables.
7. Add the vegetables, a bay leaf, and some peppercorns to the pot.
8. Let the meat simmer over medium heat for 35 minutes.
9. Bring double and a half the amount of water (relative to the rice) to a boil in a separate pot and salt it.
10. Add the rice to the boiling salted water.
11. Cook the rice over low heat with the lid on for 15 to 20 minutes.
12. Remove the chicken fillets from the broth and set them aside.
13. Pour the broth through a fine mesh sieve into a clean pot.
14. Measure exactly 750 milliliters of the filtered broth.
15. Add the cream to the measured broth and bring the mixture to a boil.
16. Reduce the sauce over high heat for 15 to 20 minutes until only 550 milliliters remain.
17. Peel the asparagus and wash it.
18. Cut off the woody lower ends of the asparagus stalks.
19. Cut the asparagus stalks into pieces about 4 centimeters long.
20. Add the asparagus pieces to the sauce.
21. Cook the asparagus in the sauce over medium heat for 10 minutes.
22. Cut the set-aside chicken fillets into small cubes.
23. Add the chicken cubes to the fricassee.
24. Let the meat cook along for 3 minutes.
25. Wash the fresh herbs and shake them dry.
26. Finely chop the herbs.
27. Season the fricassee with salt, pepper, freshly grated nutmeg, and a splash of lemon juice.
28. Fold the chopped herbs into the fricassee.
29. Serve the finished dish together with the cooked rice.

Nutrition per serving

kcal: 467
Protein: 47 g · Fett/Fat: 9 g · Carbs: 49 g