Leek and chicken fricassee recipe

Leek and Chicken Fricassee recipe

This article was published by: Matthew

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Ingredients

400 g	chicken breast, sliced
1 stalks	leek, sliced
½ bulb(s)	celeriac, diced
2	onions, chopped
1	carrot, sliced
½ l	chicken stock
	salt and pepper
	nutmeg
1	egg yolk
½	lemon, juiced
1 tsp	flour
3 tbsp	asparagus heads
2 tbsp	mushrooms, sliced
50 g	butter
1 tbsp	parsley, chopped

Instructions

In a saucepan, heat the butter and fry over medium heat the chicken, leek, carrot, celeriac and onions for 5 minutes. Add the chicken stock, cover with a lid and simmer over low heat for 20-25 minutes, stirring occasionally.

Take from heat and stir in the flour, lemon juice, egg yolk, asparagus heads and mushrooms. Heat again and simmer for 5 more minutes.

Season to taste with salt, pepper and nutmeg. Sprinkle with parsley and serve.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 35 min
Grade of difficulty:
easy
Calories per portion:
n/a