Creamy chicken fricassee meets crispy puff pastry hood - a classic with a delicious upgrade!
Chicken fricassee is a real classic - creamy, hearty and simply always a pleasure. But this recipe lifts him to a new level!
Instead of classic with rice, the fricassee is baked with a golden brown leaf dough hood, which ensures a crispy crust and makes the dish a real eye -catcher. A simple feel -good meal that is still sophisticated.
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Recipe for a baked chicken fricassee
Ingredients for 4 people:
- 4 large chicken legs
- Salt, pepper
- 2 laurel leaves
- 8 peppercorns
- 300 g of carrots
- 250 g of white asparagus
- 250 g of green asparagus
- 60 g Butter
- 60 g Mehl
- 200 g of whipped cream
- 1 roll puff pastry (275 g; from the cooling shelf)
- 1 egg yolk
- To garnish: chervil as desired
Preparation:
1. Pat the legs dry. Cook in boiling salted water with laurel and peppercorns for about 40 minutes.
2. Peel, wash and cut the carrots into approx. ½ cm cubes. Wash the entire asparagus, whitewashes, only peel in the lower third, cut off woody ends. Cut the asparagus rods into slices except for the tips.
3. Take out the legs and let it cool down a little. Pour broth through a sieve and measure about 700 ml for the fricassee. Loosen the flesh of the skin of the skin and bones and cut into bite -sized pieces.
4. Heat the butter in a saucepan. Sweat the flour brightly in it. Pour in the measured broth and cream while stirring and bring to the boil. Cook the carrots and entire asparagus in it for about 5 minutes. Add the meat and heat it in it. Season the fricassee with salt and pepper and put them in a round baking dish (approx. 26 cm Ø).
5. Unroll it and cut the puff pastry in the middle. Place the dough over the shape. Roll out the protruding dough inwards up to the edge of the mold. Whisk the egg yolk and 1 tablespoon of water. Brush the dough with it. Bake fricassee in the preheated oven (electric stove: 220 ° C, circulating air: 200 ° C, gas: level 4) for about 15 minutes until golden brown. Garnish with cherries.
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