Chicken Fricassee

• carrot↗1

  cut into bite-sized pieces

• leek↗1

  cut into bite-sized pieces

• celery stalk↗1

  cut into bite-sized pieces

• onion↗1

  coarsely chopped

• garlic clove↗1

  cut in half

• chicken thighs2
• black peppercorns1 tsp tsp
• frozen peas↗100g g

  thawed

• unsalted butter↗40g g
• plain flour↗30g g
• white wine↗100ml ml
• heavy cream100ml ml
• bay leaf↗1
• lemon↗½

  juiced

• ground nutmeg↗pinch of
• кудрява петрушка↗small handful of

  дрібно нарізана

Step-by-step instructions

1. 1

   Place the chopped vegetables and chicken thighs into a large pot and sprinkle with black peppercorns and salt to taste. Add enough cold water to cover everything, about 700‑800 ml.

2. 2

   Bring to a boil over medium heat and skim off any foam that rises to the surface with a spoon.

3. 3

   Simmer over low heat for 30 minutes, then remove the chicken from the broth onto a plate and let it cool.

4. 4

   Strain the broth through a fine sieve and set aside the carrot and remaining vegetables.

5. 5

   For the sauce, melt the butter in a saucepan over medium heat until it foams, then add the flour.

6. 6

   Stir thoroughly and cook for 1‑2 minutes until the mixture turns pale. Pour in the white wine and let it evaporate completely. Gradually add the broth, stirring constantly, then add the cream and the bay leaf.

7. 7

   Simmer for 5 minutes until the sauce becomes smooth and velvety. Season with a splash of lemon juice, pepper and nutmeg. Add the chicken back to the sauce together with the peas and cooked carrot. Gently heat for a few minutes before serving. Sprinkle with finely chopped parsley and serve with rice and the set‑aside vegetables if desired. This recipe was provided by Das Kochrezept and has not been retested by us.