Fast chicken fricassee with rice

Ingredients

Directions

1. 1

   Wash the meat, possibly cut it in half horizontally and put it into a small pot. Add approx. 3/4 litres of cold water until the meat is well covered. Add some salt, bring to the boil, cover and simmer for about 10 minutes. Prepare rice in boiling salted water according to package instructions

2. 2

   Peel and wash the carrot, cut it in half lengthwise and cut into triangles. Add the carrot to the meat and cook for another 7 minutes. Add the peas 2-3 minutes before the end of the cooking time. Remove the meat, let it cool down briefly and cut into pieces. Drain the vegetables, collect the cooking water

3. 3

   Heat the fat in a saucepan and sauté the flour in it. Pour in 200 ml cooking water and milk while stirring, add bay leaf, bring to the boil and simmer for a good 5 minutes. Stir in between. Season sauce with salt, pepper and lemon juice. Add meat, carrot and peas to the sauce and bring to the boil again. Wash parsley, shake dry and chop

4. 4

   Pour the rice into a sieve, drain, fill into a mould, press lightly, turn out onto a plate. Arrange fricassee around it. Sprinkle with parsley and garnish