Chicken Fricassee with Red Pepper

Summary

Ingredients

• 2 chicken breast fillet (s) 180 g each, peeled and diced
• 1 piece (s) celeriac (small )
• 0.5 ½ onion (s)
• 1 leek
• 300 ml poultry broth
• 3 tablespoon wine, white
• 1 teaspoon calvados
• 2 tablespoon whipped cream
• 2 tablespoon oil (germ oil)
• 1 teaspoon cornstarch
• 100 g mushrooms, fresh
• salt and pepper
• 1 clove garlic
• Lemon (s) - peel, untreated, 1 strip it
• 1 teaspoon pepper - grains, red, pickled
• 1 tablespoon chives, cut into rolls
• 1 small bay leaf

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Instructions

1. Peel and dice onion and celeriac into small cubes, clean and cut leek into strips, peel garlic clove, and cut lemon peel strip. Season diced chicken with salt and pepper, then dust lightly with cornstarch.
2. Heat germ oil in a large pan over medium heat. Add onion, celeriac, and leek. Cook 3-4 minutes, stirring occasionally, until softened but not browned.
3. Add chicken to the vegetables, cook 2 minutes while stirring gently, without browning.
4. Pour white wine and calvados into the pan, scraping up any browned bits from the bottom. Add poultry broth, bay leaf, garlic clove, and lemon peel. Reduce heat to medium-low and simmer gently for 10 minutes until chicken reaches 74°C (165°F) internally. Remove and discard bay leaf, garlic clove, and lemon peel.
5. Clean and quarter mushrooms. Add mushrooms, red pickled pepper grains, and whipped cream to the pan. Heat 1-2 minutes until steaming but not boiling. Taste and adjust seasoning with salt and pepper.
6. Divide between bowls, garnish with chives, and serve hot.