Chicken Fricassee – Ragout Made from Chicken, Asparagus and Mushrooms
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 4 hrs 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
For the soup chicken:
- 1 chicken
- 1 teaspoon juniper berries
- 1 teaspoon allspice
- 1 teaspoon peppercorns
- 3 bay leaves
- 2 cloves garlic)
- Bouquet garni (marjoram, rosemary, thyme - a few twigs each)
- 0.5 ½ leek stick (s)
- 2 carrot (s)
- 0.5 ½ celeriac
- 1 vegetable onion (s)
For the vegetables: (fricassee vegetables)
- 200 g mushrooms
- 1 onion (s)
- 200 g carrot (s)
- 400 g asparaus, white
- 1 liter vegetable broth or chicken broth
- 1 tablespoon oil
- 150 g peas
For the bechamel sauce:
- 100 g butter
- 50 grams flour
- ⅛ Celeriac
- 1 clove garlic
- 1 carrot (s)
- 1 onion (s)
- 1 teaspoon allspice
- 1 teaspoon pepper berries or grains
- 1 bay leaf
- 0.25 ¼ leek stick (s)
- 500 ml vegetable broth or chicken broth
- 2 stalks thyme
- 2 stems rosemary
- 200 ml cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the leek, onions, celery and carrots into large pieces and place in a large saucepan or roasting pan with the spices with the chicken. Add enough water to cover all the ingredients and let the lid simmer for 4 - 4.5 hours with the lid tilted.
- Remove skin, bones and tendons from the chicken and cut or pluck into bite-sized pieces.
- Cut the mushrooms, onions, carrots and asparagus into bite-sized pieces. Sweat briefly with the chicken and a little oil in a pan and deglaze with broth. Simmer until the carrots and asparagus are cooked through.
- For the béchamel sauce, chop celery, garlic, carrots, onions and leeks. Melt the butter in a small saucepan and sweat the vegetables in it. Add a little flour and stir briefly until the flour and butter have combined. Then deglaze with the stock and add thyme, rosemary, allspice, juniper berries, bay leaves and pepper berries. Let everything simmer for about 5 to 10 minutes.
- Next, add the peas to the saucepan with the chicken and vegetables. Then put the vegetable roux through a sieve into a pan and add a good dash of cream. Remove the meat and vegetables from the stock with a slotted spoon and add to the sauce. Stir and season with salt and pepper.
- Risi e bisi and freshly chopped parsley go well with it.
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