Leek and chicken fricassee recipe

Leek and Chicken Fricassee recipe

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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
Reference: Leek and chicken fricassee recipe
Recipe type: xarchivex
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