Summary

Ingredients

• 350 g chicken breast
• 2 thick carrots, roughly diced
• 250 g celery, rouhly diced
• 2 stalks parsley
• 1 ½ liters water
• 1 cup peas, frozen
• 5 mushrooms, cleaned and diced
• 3 stalks asparagus, in pieces, frozen out season
• 25 g flakes (rice), suitable for baby food
• 2 tablespoon rapeseed oil, suitable for complementary foods, or complementary food oil
• Lemons)

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Instructions

1. Put the whole chicken breast in a saucepan with the carrots and celery. Pour in the water, add the parsley and let everything simmer for at least 1.5 hours so that a tasty broth is created for the fricassee. You can also use chicken stock without salt and flavor enhancers, but then the chicken breast must be cooked beforehand. The broth should be reduced to approx. 500 ml at the end.
2. Take out the meat and cut or pluck into small pieces. Remove the vegetables and parsley from the broth and pour the broth into a measuring cup or other container.
3. Heat the rapeseed oil in the saucepan and then add the rice flakes instead of the flour, as you would with a classic roux, and stir constantly with a whisk as you sweat. Gradually pour in the broth until you have a slightly creamy but rather runny, creamy sauce.
4. Add the meat, peas, mushrooms and asparagus and simmer for about 10 minutes so that the peas are cooked through and soft. Finally add the lemon juice, then do not boil again.
5. Then puree everything very finely or in pieces, depending on the child`s preference. Since it already contains rice flakes, you don`t need a side dish.