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🍽️ Creamy Chicken Fricassée with Rice

600 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the soup chicken under running water and pat it dry with a kitchen towel.
  2. 2. Place the chicken in a large pot and add 1.5 liters of water and 1 teaspoon of salt.
  3. 3. Bring the water to a boil and regularly skim off the foam that rises to the surface.
  4. 4. Cook the chicken over medium heat for about 60 to 70 minutes.
  5. 5. Wash the soup vegetables and peel them if necessary.
  6. 6. Cut the vegetables into coarse cubes.
  7. 7. Add the prepared vegetables and the bay leaves to the broth after about 30 minutes of cooking time.
  8. 8. Remove the chicken from the pot after cooking and let it cool down.
  9. 9. Pour the broth through a sieve into a bowl and set it aside.
  10. 10. Carefully separate the meat from the bones.
  11. 11. Cut the chicken meat into bite-sized pieces.
  12. 12. Halve a lemon and squeeze out the juice.
  13. 13. Bring 700 milliliters of water to a boil in a pot.
  14. 14. Add the rice to the boiling water and cook over low heat for about 12 minutes.
  15. 15. Melt 50 grams of butter in another pot.
  16. 16. Stir the flour into the melted butter and cook it briefly while stirring constantly.
  17. 17. Deglaze the mixture with 800 milliliters of the reserved chicken broth.
  18. 18. Let the sauce simmer gently for about 2 to 3 minutes.
  19. 19. Season the sauce with salt, pepper, sugar, and the lemon juice.
  20. 20. Rinse the asparagus and peel the bottom third.
  21. 21. Snap off the woody ends of the asparagus.
  22. 22. Cut the asparagus into pieces about 5 centimeters long.
  23. 23. Add the chicken meat and asparagus to the sauce.
  24. 24. Let everything simmer gently for about 5 minutes.
  25. 25. Separate an egg and set aside the egg yolk.
  26. 26. Whisk the egg yolk with a little warm sauce.
  27. 27. Stir the egg yolk mixture into the fricassee to thicken it.
  28. 28. Avoid bringing it back to a boil so that the sauce does not curdle.
  29. 29. Mix the cooked rice with the remaining butter.
  30. 30. Serve the chicken fricassee together with the rice.

Nutrition per serving