Chicken Fricassee Linden Street

Rating: 3.60 / 5.00 (10 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Clean the soup vegetables and cut them into coarse pieces. Rinse and clean the soup chicken and put it in a large saucepan together with the soup vegetables form, cover with water, season with salt and bring to a boil. Later simmer at low temperature for about 120 minutes.

Remove the chicken and set aside to cool. Pour the clear soup through a fine sieve into a container and set aside.

Cut the cooled chicken into pieces, peel off the skin and discard (or the cat shape) Remove the meat from the bones and cut into bite-sized pieces.

Melt the butter in a saucepan and stir in the flour. Sweat briefly, stirring all the time. While stirring, slowly add the whipping cream. Bring to the boil briefly and add the clear soup while stirring. Season with salt and pepper.

Now add the freshly grated horseradish and stir in the juice of one lemon. Add the honey and simmer over medium heat, stirring continuously, until the sauce has become creamy.

Now add the chopped meat pieces, stir through and warm briefly.

Bring to the table together with grainy cooked long grain rice.

As entrée there was Vogerlsalat with beetroot and nuts – tasty :-9

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