Chicken Fricassee with Mushrooms and Asparagus

Egg stew: (French) cooked pieces of meat, mostly from chicken or veal, in a light, sour sauce.

First, the chicken is boiled in a large saucepan with greens and carrots until tender. Then the chicken is removed from the pot and cut into small pieces of meat. The two carrots are also cut into small pieces. The greens are removed from the cooking pot.

Make a roux with the light butter and flour and add it to the chicken soup to make it creamy.

The canned mushrooms are placed in a sieve to drain. If the pieces are too large, they need to be chopped. Cut the asparagus into small pieces about 1.5 cm long. The meat, the carrots, the mushrooms and the asparagus are now added to the chicken soup and mixed. Everything is now seasoned with the capers and the juice of a lemon.

As a supplement we eat long grain rice.

Afterwards still another tip in relation to the large cooking pot. The so admitted preserves should actually be too much for a 3-4 head family. However, this is quite intentional. If you put the preserves in a bowl, put a slice of cheese on top and bake it all together, you have ragout fin. This is then seasoned with the juice of a lemon and Worcester sauce.

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