Chicken fricassee with peas and rice

Name: Chicken fricassee with peas and rice
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (1.3-1.5 kg); 1 collar Soup Greens; 1 Onion; 7-10 Tbsp salt, pepper; 3 Bay leaves; 1 TABLESPOON black peppercorns; 300 g Carrots; 400 g small white mushrooms; 250 g frozen peas; 250 g Long grain rice; 2 TABLESPOONS Oil; 50 g Butter; 3 slightly heaped tbsp. flour; 100 g Whipped cream; 1-2 TABLESPOONS Lemon juice

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (1.3-1.5 kg)
1 collar Soup Greens
1 Onion
7-10 Tbsp salt, pepper
3 Bay leaves
1 TABLESPOON black peppercorns
300 g Carrots
400 g small white mushrooms
250 g frozen peas
250 g Long grain rice
2 TABLESPOONS Oil
50 g Butter
3 slightly heaped tbsp. flour
100 g Whipped cream
1-2 TABLESPOONS Lemon juice

Directions

1
For the chicken broth, thoroughly wash the chicken inside and out and place in a large pot. Pour 2-2 1⁄2 l of cold water until the chicken is covered. Bring to the boil, cover and simmer for about 1 1⁄2 hours.
2
In the meantime, clean or peel the soup greens, wash and cut them into large pieces. Remove loose onion skins, halve onion. After cooking for about 45 minutes, add the soup greens, onion halves, 1 tbsp. salt, bay leaf and peppercorns and simmer until done.
3
For the fricassee, peel and wash the carrots, cut them in half lengthwise and slice them. Clean the mushrooms, wash if necessary and cut in half. Lift the chicken out of the broth and let it cool down a little. Pour broth through a sieve into a pot, bring to the boil again.
4
Cook the carrots for about 5 minutes. Add frozen peas, bring to the boil again. Pour stock through a sieve again, collect and measure 1 l. Use the rest of the stock for other purposes or freeze it. Put the vegetables aside.
5
Remove the chicken meat and cut into pieces.
6
Prepare rice in 1⁄2 l boiling salted water according to package instructions. In the meantime heat oil. Sauté the mushrooms in it. Season with salt and pepper and remove. Heat butter in frying fat. Sweat flour in it.
7
Add 1 l stock and cream while stirring, bring to the boil and simmer for about 5 minutes while stirring. Season to taste with salt, pepper and lemon juice. Add vegetables, meat and mushrooms, warm up in the sauce.
8
Arrange fricassee with rice.