Chicken fricassee – A soothing dish with a delicate chicken, fine root vegetables and a velvety sauce that has its permanent place in the family kitchen. The gentle preparation makes the chicken wonderfully soft and gives the broth an intense aroma. Refined sweet creama light one Flour sweat and fresh Parsleyis a sauce that warms not only the palate, but also the soul. Served with steamed rice Hearty Sunday dinnerwhich then, as now, ensures satisfied faces.
For 5 people
We need these ingredients for the chicken fricassee
- 1750 g chicken
- 200 g root work (soup green)
- 20 g salt
- 50 g flour
- 0.1 liter sweet cream
- 1 small bundle of parsley
- 50 g celery
- 50 g onions
- Some peppercorns
- 50 g butter
- 50 g fat
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And so the chicken fricassee is made
- Pluck the chicken, disassemble and wash thoroughly. Clean the root system (soup green), cut into small cubes and also wash it.
- Put the chicken and root plant (soup green) in a large saucepan. Add 1 to 1 1/2 liters of water depending on the age of the chicken.
- After bringing to the boil with a foam trowel, skim off the foam that arises. Add salt, whole onions, celery and peppercorns and let it cook almost softly.
- Prepare a light flour sweat in a separate pan of fat and flour.
- Remove the onions and peppercorns from the broth. Burn the pastries with the broth and let it boil over low heat until everything is cooked.
- Add the sweet cream and add the washed and finely chopped parsley. Bring to the boil again.
- Add butter pieces before serving and mix well.
- Use rice steamed as a garnish.
- The sauce should have a creamy consistency and the chicken be tender and juicy.
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