Chicken fricassee (Huhnerfrikassee) cooked in Brand 37501

Category: Meat dishes

Ingredients
Boiled chicken breast (or fried until white)	700-800 gr.
Chicken bouillon	1-1 / 2 liters
Butter	70-100 gr.
Bulb onions	1 medium onion
Carrot	1-2 pcs.
Asparagus	about 500 gr.
Champignons (without)	about 200 gr.
Flour	2-3 st. l.
Sour cream	about 100 gr.
Egg yolk	1 PC.
Canned green peas (can be fresh)	1 pc or 100-250 gr.
Salt, pepper, bay leaf to taste
Dry white wine or lemon juice	100 ml. / 1 st. l.

Cooking method

1. Boil the chicken breast (you can simply fry it after cutting it into pieces).
2. Remove from broth. Cool down. Cut into pieces. (I do not wait, I cut into pieces while still hot)
3. Melt the butter, fry the onion over slightly less than medium heat until glassy. ("fry vegetables" mode)
4. Add finely diced carrots and fry until half cooked.
5. Pour in our sliced breast, 1 cm cut of asparagus, chopped champignons and fry for another 2 minutes.
6. Now add flour there (evenly distributing), stir and pour in the chicken broth mixed with wine or lemon juice. The liquid will be the consistency of gravy. We turn on the "stewing" mode and simmer until the asparagus is ready and add canned peas around this time.
(In general, asparagus is enough for 10 minutes of cooking, but I stewed it for 30 minutes, because the asparagus turned out to be "magic" and took more time to cook - I don't like it when it crunches)
7. Feel ready? We mix sour cream with egg yolk, add to our cooking dish and turn off our fricasse altogether - when adding sour cream with yolk, it should not boil.
8. Add salt, pepper and bay leaves as needed.

Note

This dish is very light gastronomically and has a delicate taste. Usually, or usually, it is served with boiled rice, but this is not for everyone. This time I cooked without wine and without mushrooms - fricassee is delicious with any composition of products

Bon appetit to you too!