Leek and chicken fricassee recipe
Leek and Chicken Fricassee recipeThis article was published by: Matthew
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|400 g||chicken breast, sliced|
|1 stalks||leek, sliced|
|½ bulb(s)||celeriac, diced|
|½ l||chicken stock|
|salt and pepper|
|3 tbsp||asparagus heads|
|2 tbsp||mushrooms, sliced|
|1 tbsp||parsley, chopped|
InstructionsIn 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.
ca. 20 min
Cooking / Baking Time:
ca. 35 min
Grade of difficulty:
Calories per portion:
Reference: Leek and chicken fricassee recipe
Recipe type: xarchivex
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