Chicken fricassee with rice
19 small steps, 6 of them done meanwhile, while a timer runs. The main ingredients: chicken breast, rice and mushrooms.
- Time
- 60 min
- Difficulty
- Medium
- per serving
- 794 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Chicken breast250 g
- Rice150 g
- Mushrooms150 g
- Peas100 g
- Onion½
- Vegetable oil1 tbsp
- Butter20 g
- Flour20 g
- Heavy cream100 ml
- Vegetable broth1
- Lemon½
- Parsley½ bunch
- Bay leaf1
- Nutmeg1 pinch
- Water700 ml
- Saltto taste
- Black pepperto taste
Contains Gluten and Lactose
You need
7 parts- Pot
- Pan
- Cutting board & knife
- Pitcher
- Sieve
- Whisk
- Plate
Directions
19 stepsStart the broth
5 minHigh heat
Bring 400 ml water to a boil in the pot with the broth cube and bay leaf.
- 400 ml Water
- 1 Vegetable broth
- 1 Bay leaf
Clean the mushrooms
Meanwhile, while step 1 runs
Meanwhile, wipe the mushrooms with a damp cloth.
- 150 g Mushrooms
Quarter the mushrooms
Meanwhile, while step 1 runs
Quarter the mushrooms.
Poach the chicken
14 minLow heat
Reduce the heat to the lowest setting. Put the chicken breast into the broth and let it steep for 14 minutes, until it is white all the way through (72 °C at the center).
- 250 g Chicken breast
Dice the onion
Meanwhile, while step 4 runs
Meanwhile, peel ½ onion and finely dice it.
- ½ Onion
Squeeze the lemon
Meanwhile, while step 4 runs
Halve the lemon and squeeze one half. The juice goes into the sauce later.
- ½ Lemon
Chop the parsley
Meanwhile, while step 4 runs
Pick the parsley leaves off and finely chop them.
- ½ bunch Parsley
Take out the chicken
Lift out the chicken breast with tongs and place on a plate.
Strain the broth
Pour the broth through a sieve into a pitcher. Discard the bay leaf and rinse the pot.
Cook the rice
12 minLow heat
Bring the rice to a boil in the pot with 300 ml water and 1 pinch salt, then cook covered on the lowest heat for 12 minutes.
- 150 g Rice
- 300 ml Water
- Salt
Cut the chicken
Meanwhile, while step 10 runs
Meanwhile, cut the chicken breast into bite-sized pieces.
Brown the mushrooms
5 minHigh heat
Heat the vegetable oil in the pan until very hot. Brown the mushrooms in a single layer for 5 minutes, until golden brown. Season with salt.
- 1 tbsp Vegetable oil
- Salt
Soften the onion
3 minMedium heat
Add the butter and onion to the pan and soften over medium heat for 3 minutes, until the onion is glassy.
- 20 g Butter
Sweat the flour
1 minMedium heat
Sprinkle the flour over and stir for 1 minute without letting it take on color.
- 20 g Flour
Stir in the broth
Medium heat
Gradually whisk 300 ml of the broth into the sauce until smooth.
Stir in the cream
5 minLow heat
Add the cream, season with nutmeg, salt and pepper and simmer gently for 5 minutes, until the sauce thickens and turns creamy.
- 100 ml Heavy cream
- 1 pinch Nutmeg
- Salt
- Black pepper
Chicken and peas
3 minLow heat
Add the chicken pieces and peas to the sauce and let steep for 3 minutes, until everything is hot.
- 100 g Peas
Taste
Stir in the lemon juice and season with salt and pepper.
- Salt
- Black pepper
Serve
Place the rice on plates, spoon the fricassee over it and sprinkle with parsley.
Nutrition
per serving794 kcal
- Protein
- 42 g
- Carbohydrates
- 82 g
- Fat
- 33 g
Guide values, calculated from the ingredients.
