Fricassée with Chicken, Asparagus and Peas
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Gastrotools
Recipes from professionals
Classic fricassée is one of those dishes that never goes out of style – and with white asparagus and fresh-podded peas, it gets a seasonal lift that makes it even better.
Serve with new potatoes tossed in butter for a complete meal.
Tip: If you're in a hurry, you can use chicken breast fillets and a ready-made stock – the result is still excellent.
Serve with new potatoes tossed in butter for a complete meal.
Tip: If you're in a hurry, you can use chicken breast fillets and a ready-made stock – the result is still excellent.
Servings
: 4
Servings
Ingredients
1
whole chicken (approx. 1.4 kg)
1
onion
2
carrots
2
bay leaves
10
black peppercorns
50
g
butter
50
g
wheat flour
7
dl
chicken stock (from boiling)
1
dl
cream
3
carrots, in slices
8
white asparagus, peeled and cut into pieces
150
g
fresh-podded peas
1
handful
parsley, chopped
1
handful
tarragon, chopped
Salt and pepper
1
handful
pea shoots
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Instructions
Step 1/8
Boil the chicken with onion, carrots, bay leaves, peppercorns for approx. 50-60 minutes. Skim off impurities as you go.
Step 2/8
Remove the chicken, strain the stock, and simmer it gently to reduce.
Step 3/8
Cool the chicken until it can be handled, and shred the meat into bite-sized pieces.
Step 4/8
Melt the butter, stir in the flour, and add the stock gradually while whisking, until you have a smooth sauce without lumps.
Step 5/8
Add cream, and let the sauce simmer for 10 minutes.
Step 6/8
Add vegetables, and cook them tender in the sauce.
Step 7/8
Fold in chicken, peas and herbs.
Step 8/8
Season with salt and pepper, and garnish with extra tarragon and pea shoots.
