Roast chicken legs with root vegetables
1 h · 667 calories
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Norwegian chicken fricassee (hønsefrikassé)
Chicken simmered with carrots, celeriac, leek and cauliflower in a mild white sauce, served with potatoes: proper Norwegian grandma food.
60 min
total
4
people
562
calories per serving
Per serving
- 40 g
- Protein
- 51 g
- Carbs
- 20 g
- Fat
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Ingredients
4
- 300 gWhite chicken
- 300 gChicken thigh
- 500 mlWater
- 200 mlChicken stock
- 300 gCarrot
- 200 gCeleriac
- 1 pcLeek
- 300 gCauliflower
- 200 mlSemi-skimmed milk
- 20 gButter
- 35 gFlour
- 1 leafBay leaf
- 1 pinchWhite pepper ground
- 15 gParsley
- 800 gPotato
Allergens
celerymilkgluten
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/3Poach the chicken pieces 20 minutes in the stock with the bay leaf. Add diced carrots and celeriac, then leek and cauliflower, and cook 10 minutes.
Boil the potatoes separately. Make a roux with butter and flour and whisk in 500 ml of the cooking stock and the milk.
Simmer 5 minutes until thick, return the chicken and vegetables, season with white pepper and scatter with parsley.
Chef's tips
- •Thigh meat gives more flavour; breast alone keeps it lighter.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
