Chicken Fricassee À La Pappa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 50 mins |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 soup chicken
- 300 g peas
- 2 bunches soup greens
- 1 onion (s)
- 1 clove garlic
- 2 bunches parsley
- 1 sprig thyme, fresh
- 1 organic lemon (s)
- 4 peppercorns, white
- 1 bay leaf
- 10 stalks asparagus
- 60 g butter
- 50 grams flour
- 1 egg (s)
- 200 ml cream
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Bring about 2 liters of water to the boil and add the chicken. Cover and cook for approx. 45 minutes.
- Roughly chop the soup greens, garlic and onions, then add to the chicken with a piece of lemon peel, bay leaf, peppercorns, a sprig of thyme and a bunch of parsley. Then add a lot of salt and cook for another 45 minutes until the chicken is tender.
- Remove the chicken and cut into bite-sized pieces.
- Degrease the broth (but you don`t have to) and measure approx. 1 liter. Melt the butter and toast the flour in it. Add the broth, peas, chopped asparagus, juice and grated lemon zest and simmer for 10 minutes.
- Now stir the cream with the egg yolk into the sauce, season with salt and pepper and stir in the remaining parsley and chives, finely chopped.
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