Chicken Fricassee

• 1.6 kg oven-ready chicken
• 2 None leeks, trimmed and chopped
• 2 None carrots, peeled and chopped
• 2 None celery stalks, chopped
• 2 None onions, peeled and chopped
• 3-4 None bay leaves
• 8-10 None black peppercorns
• 500 g asparagus spears, trimmed and chopped
• 2 tbsp vegetable oil
• 500 g button mushrooms, wiped
• 300 g long grain rice
• 125 g butter
• 100 g plain flour
• 1-2 tsp lemon juice
• 2 medium egg yolks
• 200 ml double cream
• 200 g frozen petits pois
• 2 tbsp fresh chopped parsley

1. Place chicken, leeks, carrots, celery, onions, bay leaves and peppercorns in a large pot and cover with about 12 cups cold water. Bring to a boil then reduce heat and simmer for about 1 hour 15 mins. Remove chicken from stock, discard bones and skin and cut meat into pieces. Strain stock, reserving 5 1/2 cups.
2. Meanwhile, steam asparagus until just tender then rinse under cold water and set aside. Heat oil in a frying pan and saute mushrooms over high heat until golden and tender. Drain and set aside.
3. Boil rice in salted water according to package instructions until tender. Drain then add 2 tbsp butter.
4. Melt remaining butter in a large pan then add flour and cook for 1 min. Gradually whisk in reserved stock then bring to a boil. Add lemon juice then reduce heat to a simmer and very gradually whisk in egg yolks then cream. Season to taste. Add chicken, asparagus, mushrooms and peas and simmer very gently for 4-5 mins. Serve with rice and garnished with chopped parsley.

chicken, leeks, carrots, celery stalks, onions, bay leaves, black peppercorns, vegetable oil, long grain rice, butter, flour, lemon juice, egg yolks, cream, frozen petits pois, parsley

Taken from recipes-plus.com/api/v2.0/recipes/17338 (may not work)