Swedish chicken fricassee with asparagus and rice
Mild, creamy Swedish home cooking: a whole chicken is simmered into a good stock, which then becomes a pale cream sauce with carrots and white asparagus, served with rice. It was traditionally made with a boiling hen, and veal fricassee is made the same way.
- 1 h 25Time
- 41 minHands-on
- 4Portions
- ≈ 42 krper portion
- 860kcal per portion
Ingredients for 4 portions
- 1Whole roasting chicken
- ≈ 1.5 lWater
- 1Yellow onion, peeled and halved
- 8 berriesAllspice
- 2Bay leaves
- 1 cubeChicken stock
- to tasteSalt
- 4Carrots
- 3 tbspButter
- 4 tbspPlain flour
- 1 dlDouble cream
- 250 gCanned white asparagus, drained
- ½Lemon, juice only
- 3 ½ tbspParsley, chopped
- to tasteBlack pepper
On the side
- 3 dlRice
Method
- Put the chicken in a large pot and pour over the cold water. Bring to the boil and skim well.
- Add the onion, allspice, bay leaves and stock cube and season with salt. Turn down the heat.
- Simmer the chicken with the lid on for about 50 minutes, until the meat comes away easily from the bones.
- Peel the carrots and slice them.
- Cook the rice in lightly salted water according to the packet, about 20 minutes.
- Add the carrots to the pot when there are about 15 minutes to go.
- Lift out the chicken and carrots. Strain the stock and measure out 600 ml.
- Pull the meat off the bones in large pieces, discarding the skin and bones.
- Melt the butter in a saucepan and whisk in the flour. Whisk in the stock and cream a little at a time and let the sauce simmer for 5 minutes.
- Cut the asparagus into pieces. Add the chicken, carrots and asparagus to the sauce and heat through. Season with lemon juice, salt and pepper and scatter over the parsley.
- Serve the fricassee with the rice.
The cost is estimated from Swedish grocery prices.
