Chicken fricassee
With our recipe, you can easily make the fricassee yourself, even if you’re a beginner.
INGREDIENTS
FOR THE CHICKEN FRICASSEEE
1 carrot
1 leek
¼ celery root
1 onion
1 garlic clove
2 chicken legs
1 tsp peppercorn
1 tbsp salt
100 g frozen peas
FOR THE SAUCE
40 g butter
30 g flour
100 ml white wine
1 bay leaf
100 ml cream
a little lemon juice
a little salt
a little freshly ground pepper
1 pinch of grated nutmeg
1 bunch of parsley
PREPARATION
1. For the chicken fricassee, wash the carrot, leek and celery. Peel the carrot, celery, onion and garlic, clean the leek. Cut everything into walnut-sized pieces, halve the garlic and onion. Put the chicken drumsticks in a large pot with the chopped vegetables and spices and cover with cold water.
2. Bring to the boil slowly over medium heat. Use a ladle to remove any cloudy particles that appear in the form of white foam when the meat first comes to the boil. Cook the meat gently for about 30 minutes, then remove from the broth and leave to cool on a plate.
3. Strain the broth through a fine sieve and collect it. Remove the vegetables except for the carrot. Finely dice the carrot. Remove the chicken from the bone and cut into 3 cm pieces. Defrost the peas in a bowl.
4. For the sauce, melt the butter in a pot and slowly stir in the flour. Sauté for about 1-2 minutes over medium heat until colorless. Deglaze with the white wine, reduce it completely and top up with the stock (from step 3).
5. Add the bay leaf and cream. Simmer the sauce for at least 15 minutes or until it reaches a creamy consistency. Finally, season the sauce with lemon juice, salt, pepper and nutmeg.
6. Add the meat to the sauce, add the peas and diced carrots and heat for a few minutes. Wash the parsley, drain, pluck the leaves from the stalk and chop the leaves. Sprinkle the fricassee with chopped parsley. Rice goes well as a side dish. Enjoy!
