Chicken Fricassee with Pies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breasts
- 1 onion (s)
- 1 bunch soup greens
- 3 tablespoon butter
- 5 tablespoon flour
- 1 cup cream
- 150 g peas, frozen
- 1 can mushrooms
- 1 small Glass capers
- 4 puff pastry pies, ready by the baker
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Cut the onion in two, heat a saucepan and fry the cut side of the onion in it until the cut surface is dark brown. Bring water to a boil in a large saucepan. Put the onion with the skin in the boiling water, add the cleaned soup greens and the chicken breasts. Cook for about 15 minutes.
- In another saucepan, make a roux from butter and flour, deglaze with the cream and the stock and stir until smooth. Add enough broth to make a creamy sauce.
- Chop the chicken breasts and add them to the sauce, add the peas, champions and capers. Season the fricassee with lemon juice, salt and pepper.
- Bake the pies in the oven and fill with the chicken fricassee.
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