Chicken fricassee with young vegetables

Step 1/6

• 4 mushrooms
• 1 carrot
• ½ kohlrabi
• 1 shallot
• 2 chicken breasts

• cutting board
• knife

Quarter mushrooms. Cut carrot and kohlrabi into hazelnut-sized pieces. Finely chop shallot. Cut chicken breasts into bite-sized pieces.

Step 2/6

• 1 bay leaf
• 2 whole allspice
• 2 black peppercorns
• 400 ml chicken stock

• deep frying pan with lid

Place mushrooms, chopped shallot, carrot, kohlrabi and chicken breast into a deep frying pan with the bay leaf, allspice, and pepper corns. Fill up with chicken stock and boil with lid closed for approx. 5 min.

Step 3/6

• 10 g parsley

• cutting board
• knife

Meanwhile, finely chop parsley.

Step 4/6

• 25 g butter
• 25 g all-purpose flour

• large sieve
• large bowl
• cooking spoon

Drain cooked vegetables and chicken. Save the stock. Pick out the spices. Melt butter in the same pan. Gradually add the flour and heat for approx 2 min., stirring continuously.

Step 5/6

• 100 ml heavy cream
• 100 g peas

Add the stock from step 4, as well as the heavy cream, to the roux. Put the vegetables and the chicken back into the pan. Now, add the peas and bring to a boil.

Step 6/6

• rice to serve

Next, stir in the chopped parsley and serve warm with rice.

Enjoy your meal!