Buy all ingredients right below the recipe
Ingredients
- 400 grams chicken meat
- 4 small onions
- 4 carrots
- 4 tsp chicken broth
- 4 bay leaves
- 160 grams long-grain rice
- 8 spring onions
- 20 grams butter
- 20 grams flour
- 20 tbsp low-fat milk
- 1/4 tsp pepper
- 1 pinch nutmeg
- Salt
Preparation
- 1Cook 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 and carefully add it to the boiling broth. Let everything simmer with the lid closed for about 10 minutes.
- 2Cut the spring onions into small pieces. After the cooking time, remove the chicken and let it cool. Pour the fricassee broth through a large sieve and collect the liquid in a large pot. Now slice the cooked carrots and cut the cooked chicken into pieces.
- 3Sauté 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.
Tip
If you sauté your spring onions in already hot fat, it simply tastes best!
