Delicious Speed Chicken Fricassee in 16 Minutes
by Editorial Staff
Summary
| Prep Time | 16 mins |
| Cook Time | 15 mins |
| Total Time | 31 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ chicken, grilled
- 1 glass chicken stock with meat (340 ml)
- 1 cup cream (200 g)
- 125 g butter
- 2 tablespoon, heaped flour
- 1 small Can (s) peas (425 ml), drained, collect the liquid
- 1 small Glass asparagus (330 g), drained, catch the liquid
- 1 pinch (s) nutmeg
- 1 squirt lemon juice
- 1 shot white wine
- 1 pinch (s) salt and pepper
- 1 teaspoon vegetable stock
- 2 cup basmati
- 4 cup / s salt water
Print Recipe
Pin Recipe Instructions
- Prepare the rice first. Set the hob to full capacity. Add the 2 cups of rice with 4 cups of cold salted water and cook according to the instructions on the packet. Stir every now and then. When the water has boiled away, the rice is ready too. Warning: reduce the heat to a minimum. If you use warm water, the rice is still very grainy when it is gone.
- For the fricassee, melt the butter in a saucepan and maximize the heat towards the end. Scatter the flour and stir vigorously with a whisk. Add in batches of chicken broth, cream, asparagus water and pea water alternately, but be careful, only sip and stir well until a creamy sauce forms.
- Remove the skin from half the grilled chicken. The skin is not needed, which is convenient because it is a good way to have a snack. Cut the meat into small pieces and add. Reduce the heat to a minimum.
- Season the dish with the white wine, lemon juice, nutmeg, vegetable stock, pepper and salt. Add the peas and the finely chopped asparagus.
- By using a grilled chicken, the dish has good seasoning and the meat is not as wobbly as with a cooked chicken.
- Of course you can also add champions, but I don`t like mushrooms, so
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