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EN 60
Chicken fricassee
Servings: approx. 4
Preparation time: approx. 1 hour
Ingredients
4 chicken legs
1 onion
3 bay leaves
½ TBSP black peppercorns
5 juniper berries
3 cloves
100 ml white wine
500 g white asparagus
400 g green asparagus
150 g small mushrooms
30 g butter
2 TBSP
fl our
50 ml whipping cream
4 sprigs of tarragon
1 squirt of fresh lemon juice
cayenne pepper, salt, sugar
Preparation
1. Peel onions, cut them in half and roast the cut surfaces in a pan until dark brown.
2. Put them in the mixing bowl with chicken legs, bay leaves, pepper corns, juniper
berries, cloves, salt, white wine and 1.5 l water and bring to a boil at 110 °C. Do not
switch on the cross-blade adapter (!), just push the heat button. Then let simmer at
95 °C for 30 minutes.
3. In the mean time, peel the white asparagus and cut off the ends.
4. Only cut the ends off of the green asparagus.
5. Cut the asparagus into pieces 2 cm in size. Blanch in a pot in boiling water for 5 min-
utes with sugar and salt. Pour it out, quench and let drain.
6. Clean the mushrooms.
7. Take the chicken legs out of the broth and let them cool off a bit.
8. Skin the chicken legs, take the meat off the bone and cut into rough cubes.
9. Pour the brew through the basket insert and put it in a pot.
10. Melt the butter in the mixing bowl at 60°C. Do not switch on the cross-blade adapt-
er (!), only push the heat button.
11. Set the operating time to 5 minutes. Stir fl our in at 100 °C and level 1 and froth.
12. Add 600 ml of brew and let boil.
13. Switch off the cross-blade adapter, add cream and mushrooms and let boil for 5 min-
utes.
14. Add asparagus and chicken. Cook for another 5 minutes.
15. Season with salt, 1 punch of cayenne pepper and lemon juice.
16. Mince the tarragon leaves and mix them in just before you serve.
Serve the chicken fricassee with rice.
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