Well, the weather doesn’t change for better so the season for: I need warming food on the sofa’ will be extended. Well, you’re lucky, we have a chicken fricassee here for you that does exactly that.
I haven’t eaten it in a very long time and when I proposed it, Jana was like ‘irks, you can eat that all by yourself’ Since, I heard this sentence about a hundred times before, I knew I will cook for 2 people. In the end, we ate it 3 days in a row and we would have had it even longer.
The most important thing is that you use fresh vegetables. No asparagus or mushrooms in a jar. If fresh asparagus is available add it, if not, leave it out.
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- 4 chicken thighs
- 1 soup vegetables
- 1 onion
- 3 bay leaves
- 5 juniper berries
- 1 carrot
- 1/2 leek
- freezes peas
- 5 mushrooms
- lemon juice
- 1 tbsp butter
- 1 tbsp flour
- 150ml milk
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- Cut the soup vegetables and the onion and roast it all in a pot. Add the chicken thighs, juniper berries and bay leaves. After 2 minutes pour 2 liters water so that everything is covered. Now let it cook covered for 40 minutes. In the meantime, cut the carrot, mushrooms and leek.
- As soon as the 40 minutes are done, pour the broth through a sieve and put the thighs on a board. Let them cool down a bit and pluck off the meat. Prepare some salted water and let it boil, then add some rice. Melt butter in a pot and add the flour, as soon as its thickens, add milk and broth little by little and let it cook a bit. It is important that you stir all the time in the beginning. Keep adding broth if it gets too thick.
- Add the mushrooms and carrots, let it simmer for 5 minutes. Last, add the meat, leek, peas, salt, pepper and lemon juice. Drain the rice and add some salt, pepper and lemon juice as well.