Chicken Fricassee

• 3 1/2 pounds chicken oven-ready
• 2 leeks trimmed and chopped
• 2 carrots peeled and chopped
• 2 celery stalks chopped
• 2 onions peeled and chopped
• 4 bay leaves
• 10 black peppercorns
• 1 1/8 pounds asparagus spears trimmed and chopped
• 2 tablespoons vegetable oil
• 1 1/8 pounds button mushrooms wiped
• 1 5/8 cups long grain rice
• 9/16 cup butter
• 3/4 cup plain flour
• 2 teaspoons lemon juice
• 2 egg yolks medium
• 7/8 cup double cream
• 1 3/8 cups petits pois frozen
• 2 tablespoons chopped parsley fresh

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 oven, leeks, carrots, celery, onions, bay leaves, black, vegetable oil, mushrooms, long grain rice, butter, flour, lemon juice, egg yolks, double cream, petits pois, parsley fresh

Taken from www.yummly.com/recipe/Chicken-Fricassee-1411712 (may not work)