Hühnerfrikassee

Tender chicken pieces that fall apart, coated in a smooth, velvety white sauce. The acidity of lemon and white wine balances the richness of cream and butter.

• Prep time: 30 min
• Cook time: 70 min
• Difficulty: Medium
• Calories: 782
• Protein: 91 g
• Carbs: 21 g
• Fat: 34 g

Ingredients

• 1.5 kg Free-range chicken ( whole )
• 1 piece Onion ( peeled )
• 2 piece Clove
• 1 piece Bay leaf
• 60 g Minimum butter sweet
• 50 g Wheat flour
• 150 ml Dry white wine
• 100 ml Cream
• 1 piece Egg ( yolk only )
• 250 g Button mushroom ( quartered )
• 200 g Asparagus verte ( cut into pieces )
• 150 g Green peas
• 1 piece Lime juice
• 2 tbsp Capers ( drained )

Instructions

1. Poaching the chicken

   Place the free-range chicken in a pot with the onion studded with cloves, bay leaf, and thyme. Cover with cold water. Bring to a simmer. Skim regularly to keep the broth clear. Cook for 50 minutes until the meat falls off the bones.

2. Preparing the garnish

   Meanwhile, cut the button mushrooms into quarters. Sauté them in a pan with a knob of butter until golden. Cook the green asparagus and peas in boiling salted water for 4 minutes, then plunge them into ice water to set the green color.

3. Making the roux

   Debone the chicken and cut the meat into bite-sized pieces. In a sauté pan, melt 50g of butter. Pour in the flour all at once. Whisk without browning for 2 minutes. Pour in the dry white wine and then 500ml of filtered chicken cooking broth.

4. Binding and finishing

   Let reduce until the sauce coats the back of a spoon. Mix the egg yolk and cream, then incorporate off the heat. Add the chicken, vegetables, capers, and lemon juice. Heat gently without boiling to prevent the sauce from splitting.

Chef's tips

• Never boil the sauce after adding the egg yolk, or it will curdle.
• Use the strained cooking broth for the sauce; that's where all the chicken flavor is.

Storage

Keep for 2 days in the refrigerator. Reheat very gently in a saucepan without reaching a boil.