Chicken Fricassee

Cook the long-grain rice according to the manufacturer's instructions. Meanwhile, roughly dice the onions, peel and wash the carrots. Bring 250 ml of water to a boil with broth, onions, bay leaves, carrots, salt, and peppercorns. Wash the chicken meat and carefully add it to the boiling broth. Let everything simmer with the lid closed for about 10 minutes.

Cut the spring onions into small pieces. After the cooking time, remove the chicken meat and let it cool. Pour the fricassee broth through a large sieve and collect the liquid in a large pot. Now cut the cooked carrots into slices and the cooked chicken meat into pieces.

Sauté the spring onions in a pan, then dust with flour and, stirring constantly, add broth and milk to sauté and then bring to a boil again until a light yellow color develops. Then add the carrot and chicken pieces and let everything simmer for about 2 minutes. Finally, season the chicken fricassee with salt, pepper, and nutmeg and serve with the cooked long-grain rice.