Ingredients for 4 persons
1 chicken (approx. 1,2 kg)
1 onion, quartered
3 carrots, cut in halves
250 g celeriac, diced
1/2 leek, cut in pieces
2 sprigs of parsley, chopped roughly
2 bay leaves
200 g mushrooms, cut in halves
2 tbsp oil
40 g butter
40 g flour
white pepper, grinded
1 pinch of sugar
1 tbsp lemon juice
10 ml white wine
1 tbsp capers
1 egg yolk
1 bunch of chives, chopped
Boil chicken, carrots, celeriac, leek, roughly chopped parsley, onion, bay leaves, peppercorns, salt and at least 1,5 l water once, then let it simmer for about 1 hour.
Heat the oil, fry the mushrooms and put aside.
At the end of cooking time take the chicken out of the broth and pour the soup through a sieve. Put 750 ml aside.
Slice the carrots.
Free the chicken from skin and bones, cut in small pieces.
Melt butter in a pan and put flour to it with constant stirring to prepare a roux.
Deglaze with broth and boil once. Season it with salt, pepper, sugar, lemon juice and wine.
Add chicken pieces, mushrooms, capers and carrots to the sauce and heat it up.
Take 3 tbsp of sauce aside, whisk it with the egg yolk and stir everything gently.
Just heat the fricassee, do not boil.
Sprinkle the chicken fricassee with chives and parsley and serve.
It tastes best with rice.