Poultry mushroom pot with two kinds of asparagus

Name: Poultry mushroom pot with two kinds of asparagus
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 250 g small mushrooms; 500 g white and green asparagus; 2 large onions; 1 kg Chicken filet; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Butter; 2 heaped Tbsp Flour; 1⁄4 l dry white wine; 400 g Whipped cream; 2 TABLESPOONS Chicken broth; 300 g frozen peas; 1⁄2 Pot/bunch of chervil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

250 g small mushrooms
500 g white and green asparagus
2 large onions
1 kg Chicken filet
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Butter
2 heaped Tbsp Flour
1⁄4 l dry white wine
400 g Whipped cream
2 TABLESPOONS Chicken broth
300 g frozen peas
1⁄2 Pot/bunch of chervil

Directions

1
Cleaning mushrooms, washing them. Wash asparagus, cut off woody ends. Peel white asparagus. Cut the whole asparagus into slices. Steam white asparagus covered in little boiling salted water for about 5 minutes.
2
Steam the green asparagus for about 3 minutes. Drain the asparagus.
3
Peel and chop the onions. Wash the fillet, dab dry and cut into pieces. Fry the meat in portions in hot oil for about 5 minutes. Season with salt and pepper. Take out. Heat butter in the frying fat.
4
Fry the mushrooms and onions in it. Dust with flour and sauté briefly. Stir in 1 l water, wine, cream and stock, bring to the boil. Simmer for about 5 minutes.
5
Add peas, meat and asparagus to the sauce. Simmer for 3-5 minutes. Season to taste. Wash the chervil, stir in the leaves. Serve everything. Serve with, for example, fresh puff pastry fleurons.