Summary

Ingredients

• 2 chicken breasts, chicken thighs
• 400 g potato (s)
• 500 ml chicken broth
• 5 stalks asparagus
• 200 g mushrooms, small
• 200 ml cream
• 100 ml white wine
• 3 tablespoon sherry, dry
• Lemon juice
• Cayenne pepper
• Nutmeg, freshly grated
• Pepper, white from the mill
• salt

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Instructions

1. I always make a chicken fricassee in conjunction with a chicken soup, the production of which I have described here under the title Mother`s Chicken Soup. Reduce the sifted and defatted chicken soup to about half and add the sherry and wine. Reduce a little and season with cayenne pepper and nutmeg, salt will probably no longer be necessary. Then add the cream in portions and reduce again. Season again strongly with sherry and lemon juice.
2. In the meantime:
3. Cut the cooked breasts and the meat of the skinned and loosened thighs into small cubes with an edge length of 1 cm.
4. Peel and dice the potatoes and cook for 10 minutes in lightly salted water. Peel the asparagus, blanch for 5 minutes and cut into 1 cm long pieces.
5. Clean, dice and fry the mushrooms in hot butter, seasoning with pepper, salt and lemon juice. The liquid that forms evaporate over high heat.
6. Finally, add the meat, diced potatoes, asparagus and mushrooms to the sauce and mix well.
7. If you want, you can now experiment with the seasoning, e.g. with curry, grated ginger or 1 tablespoon pastis. There are no limits to the joy of experimenting, but you should be careful with the amount of ingredients.