Chicken Fricassee with Peas, Carrots and Lemon Rice

Summary

Prep Time	30 mins
Cook Time	35 mins
Total Time	1 hr 5 mins
Course	Side Dish
Cuisine	European
Servings (Default: 6)

Ingredients

For the rice:

some vegetable oil
250 g rice (parboiled rice)
2 bay leaves
2 allspice grains

Chicken Fricassee with Peas, Carrots and Lemon Rice

Instructions

Peel the onions and cut one into fine cubes and roughly quarter the other. Peel the carrots and cut into small cubes or slices. Cut the asparagus into pieces about 3 cm in size. Remove the meat from the chicken.
For the rice, put some vegetable oil in a saucepan and heat it, sweat the bay leaves, allspice grains and the onion quarters in it. Add the rice, sweat it with it briefly, season with salt, pour about 1 1/2 times the amount of water and slowly bring to the boil. Simmer the rice for about 20 minutes. Just before the end of cooking, stir in the zest of one lemon.
In the meantime, for the fricassee, put the butter in a saucepan and melt it over medium heat. Fry the onion cubes until translucent. Now add the flour and sweat for about 2 minutes, stirring constantly. Now gradually add the chicken broth, stirring constantly, until the roux has dissolved. Now add the carrots and cook for about 15 minutes until they are cooked through.
When the carrots are done, add the cream, some asparagus stock, peas and chicken and bring to the boil again.
Season the fricassee with salt, sugar, pepper, lemon juice and the Worcestershire sauce. Finally add the asparagus and stir in carefully. Season everything again to taste.

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