French Chicken Fricassee
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,004 cal. | (48 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 92.8 μg | (155 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 36.1 mg | (301 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,794 mg | (45 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 30.8 g | |||
| Uric acid | 548 mg | |||
| Cholesterol | 265 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 small Roasted Chicken (28-36 ounces)
- 34 ozs water
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables)
- ½ tsp peppercorns
- 1 bay leaf
- 2 tsps salt
- 18 ozs Asparagus
- 6 ozs button Mushroom
- 8 ozs Turkey sausage
- 2 Tbsps Caper
- 3 Tbsps butter
- 3 Tbsps Pastry flour
- 5 Tbsps white wine
- 4 Tbsps Crème fraiche
- lemon juice
- Lemon wedge (for garnish)
Preparation steps
Rinse chicken and place in a large pot, then pour in water. Rinse soup vegetables, trim and cut into large pieces. Pour into the pot and add the dry spices. Bring to a boil, reduce heat and simmer about 1 hour. Remove the chicken and let cool slightly. Pour broth through a sieve and reserve. Pull chicken meat from the bones and remove the skin.
Cut the meat into bite-sized pieces and set aside. Measure 3-1/4 cups of the broth (save the rest for another use). Rinse asparagus, peel and cut into pieces. Cook asparagus in boiling salted water for 7-8 minutes. Melt butter in a saucepan, whisk in flour and briefly sauté until golden.
Gradually pour in measured chicken broth, stirring constantly. Add wine. Simmer approximately 5 minutes. Stir in creme fraiche. Clean mushrooms and add to the sauce with the sausage. Season with salt, pepper and lemon juice. Add meat, capers and vegetables to the sauce and heat thoroughly. Season to taste, transfer to plates and serve garnished with lemon wedges.
