Halve an onion and roast the cut surfaces in a pan lined with aluminum foil until dark brown. Put the chicken drumsticks, bay leaves, peppercorns, cloves, salt, white wine and 1.5 liters of water in a saucepan, cover and slowly bring to the boil over a mild heat, then simmer for 30 minutes over a mild heat.
In the meantime, peel the white asparagus and cut off the dry ends. Cut the asparagus into 2 centimeter long pieces. Blanch in boiling water, seasoned with sugar and salt, for 4 minutes. Drain, quench and drain. Clean the mushrooms.
Take the chicken drumsticks out of the broth and let cool down lukewarm. Skin the chicken drumsticks, remove the meat from the bones and shred coarsely. Pour the stock through a sieve, return to the saucepan and bring to the boil.
Melt the butter in a saucepan. Stir in the flour and froth. Pour in about 500 ml of stock, bring to the boil. Add the cream and mushrooms and cook gently for 5 minutes. Add the asparagus and chicken and cook for another 8 to 10 minutes. Season to taste with salt.
Cook basmati rice in plenty of boiling salted water over medium heat for 10 minutes. Drain, rinse with cold water and drain well. Finely dice an onion. Melt the butter in a saucepan, sauté the onions until translucent, season with salt. Add the peas and rice and sauté briefly. Add the chicken stock as required, bring to the boil and cover and let simmer for 5 to 10 minutes over a very mild heat.
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