Summary

Ingredients

• 1 chicken (.2 kg)
• 1 onion (s)
• 1 bunch soup greens
• 2 bay leaves, small
• 8 grains black pepper
• salt
• 200 g mushrooms
• 2 tablespoons oil
• 580 ml asparagus, from the glass
• 1 bunch chives
• 40 g butter
• 40 grams flour
• Pepper, white, freshly ground
• 1 pinch (s) sugar
• 1 tablespoon lemon juice
• 50 ml white wine, dry, a little more to taste
• 1 tablespoon capers
• 1 egg (s), including the yolk
• parsley

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Instructions

1. Peel and quarter the onion. Clean, wash and possibly peel the soup greens. Dice the celery. Halve the carrot and cut the leek into pieces. Wash the chicken.
2. Bring the chicken, soup greens, onions, bay leaves, peppercorns, salt and 1.5 liters of water to the boil and simmer for about 1 hour.
3. Clean and halve the mushrooms. Heat the oil. Fry the mushrooms in it and remove them. Drain the asparagus and cut into pieces. Wash the chives and cut into fine rolls.
4. Lift the chicken out of the broth. Pour the broth through a sieve. Cut the carrots into slices with a colored knife. Measure out 750 ml of stock. Remove the chicken from the skin and bone and cut into small pieces.
5. Melt the butter in a saucepan and sweat the flour in it while stirring. Deglaze with broth and bring to the boil while stirring. Season to taste with salt, pepper, sugar, lemon juice and wine.
6. Heat the chicken with mushrooms, capers, carrots and asparagus in the sauce. Whisk egg yolks with 3 tablespoons of the sauce and carefully stir into the fricassee. Do not let it boil anymore. Sprinkle the fricassee with chives and parsley. Rice tastes best with it.