Ticks Classic Chicken Fricassee
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon flour
- 1 tablespoon margarine
- 125 ml milk
- 500 ml chicken broth
- 1 glass asparagus, approx. 205 g drained weight
- 1 glass mushrooms, small, whole, approx. 70 g drained weight
- 2 handfuls chicken, cooked
- 140 g peas, can or frozen
- 1 teaspoon capers, (to taste and needs)
- 4 tablespoon white wine
- 1 tablespoon lemon juice, freshly squeezed
- some brew, (asparagus water)
- 1 teaspoon sugar
- Pepper, whiter, freshly ground
- salt
- nutmeg
- Worcester sauce
- 1 egg yolk
- 0.5 ½ cup cream
Print Recipe
Pin Recipe Instructions
- In advance you have to cook a strong chicken broth. As a suggestion s. B. the puerperium soup in my recipes (I always cook it this way or something like that). Fill 500 ml of it and chill. Search the meat from the chicken, cut it into cubes and refrigerate 2 good handfuls of it as well.
- Skim off the fat from the cooled chicken broth. Heat the margarine over high heat until it stops simmering. Remove from heat, stir in the chicken fat, wait a moment for it to dissolve and then stir in the flour. Pour the chicken stock and milk over a medium heat, stirring constantly, add white wine and simmer openly for about 10 minutes.
- That`s how I always do it when I`ve cooked a chicken anyway. Alternatively, you could of course cut 2 chicken breast fillets into small pieces and cook them in the chicken stock and flour mixture within 10 minutes.
- Drain the asparagus and mushrooms, catch the asparagus water and cut the asparagus into pieces approx. 2 cm long.
- Add asparagus, mushrooms, meat, peas, capers (you can leave them out, but I like them in them) and lemon juice and warm everything in the sauce. Season to taste with a little asparagus water, salt, white pepper, a little nutmeg and a dash of Worcester sauce.
- Mix the egg yolks with the cream, remove the sauce from the heat, wait a moment and then fold in the cream and egg mixture. If necessary, reheat it slightly, but under no circumstances let it simmer again and season to taste.
- Serve immediately with basmati rice.
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