Chicken Fricassee with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,100 cal. | (52 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 91.2 μg | (152 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 34 mg | (283 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,731 mg | (43 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 28.8 g | |||
| Uric acid | 551 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the Rice
- 200 grams Long grain rice
- salt
- 100 grams button Mushroom
- 2 Tbsps butter
- 2 Tbsps parsley
- For the Fricasée
- 1 Roasted Chicken (about 1.3 kg)
- 1 l water
- 1 bunch Soup vegetables
- ½ tsp peppercorns
- 1 bay leaf
- 2 tsps salt
- 250 grams Asparagus
- 100 grams Frozen pea
- 150 grams carrots
- 40 grams butter
- 50 grams Pastry flour
- 5 Tbsps white wine
- 4 Tbsps Crème fraiche
- lemon juice
- 1 pinch sugar
Preparation steps
Rinse the chicken and place in a large pot with enough water to cover. Rinse and trim the soup vegetables and cut into large pieces. Add the vegetables to the pot along with the spices. Bring to a boil and then simmer approximately 1 hour. Remove the chicken and let it cool enough to handle. Strain the broth through a wire-mesh sieve.
Remove the skin and bones from the chicken, cut the meat into bite-size pieces, and set aside.
Measure out 3/4 liter (about 3 1/4 cups) and reserve the remainder for another dish.
Rinse, trim, and peel the asparagus and carrots; cut into pieces. Cook the asparagus in boiling salted water for about 7 minutes. Cook the carrots and peas in lightly salted water for about 5 minutes. Drain the vegetables.
In a saucepan, heat butter, stir in the flour, and stir over medium heat for a few minutes. Gradually add the chicken broth, whisking constantly. Add the wine and simmer for approximately 5 minutes. Stir in the crème fraîche. Season with salt, pepper, and lemon juice. Stir in the cooked chicken and vegetables and simmer long enough to heat through.
To prepare the rice: Combine the rice in double its volume of lightly salted water, bring to a boil, and then cover and reduce the heat. Simmer about 25 minutes, until tender.
Wipe the mushrooms clean, slice, and then sauté in the butter until golden. Season with salt and pepper.
To serve, spoon the rice onto plates or a platter and top with the chicken fricassée and mushrooms. Sprinkle with parsley.
