Chicken Fricassee with Long Grain Rice and Mixed Vegetables

Summary

Prep Time	35 mins
Cook Time	15 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Chicken Fricassee with Long Grain Rice and Mixed Vegetables

Instructions

Bring the broth to the boil. Cut the meat into 2 cm cubes. Cook the chicken cubes in the broth for about 5 minutes on medium heat, then remove (save the broth) and set aside. Season with salt and pepper.
Melt the butter for the bechamel sauce. Stir in flour and gradually add milk and warm broth. Season with salt and pepper, bring to the boil while stirring and simmer gently for about 10 minutes.
In the meantime, prepare the rice according to the instructions on the packet. Wash the spring onions, remove the roots and quarter the stalks crosswise. Peel the carrots and cut into thin slices. Quarter the mushrooms.
Heat the oil in a pan and fry the carrots in it. Add the mushrooms and fry for 3 minutes. Also fry the spring onions briefly and season everything with salt, pepper and sugar.
Squeeze the lemon juice. Put the meat in the bechamel sauce and let it get hot. Season the sauce with lemon juice, salt and pepper.
Arrange the fricassee with rice on plates, add the vegetable and mushroom mix and serve.

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