Chicken Fricassee with Rice

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Chicken Fricassee with Rice
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Health Score:
7,1 / 10
2 h.


For the Rice
200 grams Long grain rice
100 grams button Mushroom
2 tablespoons butter
2 tablespoons parsley
For the Fricasée
1 Roasted Chicken (about 1.3 kg)
1 liter water
1 bunch Soup vegetables
½ teaspoon peppercorns
1 bay leaf
2 teaspoons salt
250 grams Asparagus
100 grams Frozen pea
150 grams carrots
40 grams butter
50 grams Pastry flour
5 tablespoons white wine
4 tablespoons Crème fraiche
lemon juice
1 pinch sugar
How healthy are the main ingredients?
Long grain ricecarrotparsleysugarsaltsalt

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.