Chicken fricassee

Ingredients

Directions

1. 1

   Wash the chicken, put it in a big pot. Clean and wash the soup greens. Peel carrots and celery. Cut everything into large pieces. Put the soup greens, bay leaf and peppercorns in the pot. Add 2 litres of cold water so that the meat is covered.

2. 2

   Bring everything to the boil, add salt and simmer covered over a low heat for about 1 1/2 hours. Clean, peel and wash the asparagus and carrots. Cut asparagus and carrots diagonally into slices. Lift the chicken out of the broth, pour broth through a sieve. Measure out 1/2 litre of stock. Bring to the boil in a saucepan, add carrots, asparagus and peas and let everything simmer for about 5 minutes. Put the vegetables on a sieve, catch the broth. Fill up to 1 litre with remaining stock. Heat the fat in a pot, dust with flour and sauté while stirring. Add the stock while stirring and let it simmer at low heat for about 10 minutes. Remove meat from skin and bone and cut into bite-sized pieces.

3. 3

   Bring to the boil in a saucepan, add carrots, asparagus and peas and let everything simmer for about 5 minutes. Put the vegetables on a sieve, catch the broth. Fill up to 1 litre with remaining stock. Heat the fat in a pot, dust with flour and sauté while stirring. Add the stock while stirring and let it simmer at low heat for about 10 minutes. Remove meat from skin and bone and cut into bite-sized pieces. Whip cream until stiff, fold into the sauce. Season to taste with lemon juice, Worcester sauce, salt and sugar. Add the vegetables and meat to the sauce and heat briefly. Serve garnished with chervil. Serve with rice and/or puff pastry pies

4. 4

   Whip cream until stiff, fold into the sauce. Season to taste with lemon juice, Worcester sauce, salt and sugar. Add the vegetables and meat to the sauce and heat briefly. Serve garnished with chervil. Serve with rice and/or puff pastry pies

5. 5

   With 6 people: