Blitz – Chicken Fricassee

Summary

Ingredients

• 400 g mixed veetables (carrots, turnips or kohlrabi, reen beans, thin leeks)
• 2 shallot (s) or
• 1 onion (s)
• Water (salt water)
• 600 g chicken breast fillet (s)
• 300 ml chicken broth
• 2 tablespoon butter
• 1 tablespoon flour
• salt and pepper
• Nutmeg, freshly grated
• 150 g cream
• 1 medium egg yolk
• 2 teaspoons lemon juice

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Instructions

1. Peel or wash the vegetables. Cut the carrots and turnips (or kohlrabi) into sticks, halve the green beans, and cut the leeks into thin rings.
2. Bring salted water to a boil. Cook the turnips and carrots for 2 minutes until firm to the bite, then drain in a sieve. Cook the leeks for 3 minutes until firm to the bite, then drain in a sieve. Cook the green beans for 5 minutes until firm to the bite, then drain in a sieve.
3. Peel and finely dice the shallots or onion. Wash the chicken breast, pat dry, and cut into 1 cm cubes. Heat the chicken broth.
4. Melt the butter in a saucepan over medium heat. Add the diced shallots or onion and sauté for 2 minutes until softened. Add the chicken cubes and fry for 5–7 minutes until no longer pink. Sprinkle the flour over and cook for 1 minute. Pour in the hot broth, season with salt, pepper, and freshly grated nutmeg, and simmer gently for 10 minutes until the chicken reaches 74°C / 165°F internally.
5. Add the cooked vegetables to the chicken mixture and heat through for 2 minutes. Remove from heat. Whisk together the cream and the egg yolk with roughly 100 ml of the hot broth until smooth, then stir this mixture into the fricassee. Serve with rice, potatoes, or hash browns.