Chicken Fricassee’

From the poularde, soup vegetables, blackened onion and spices, cook a broth on the stove top.

Remove the breast fillets from the poularde and add them to the cooking pot only after an hour of cooking, because the breast meat has a finer meat structure and therefore a shorter cooking time.

Pour the broth through a sieve after a cooking time of 1 ¼ h, discard the greens! Separate the poulard meat exactly from the bones, cut into bite-sized pieces and add to bouillon.

Clean the mushrooms and steam them whole in butter, season with salt, season with pepper and then add to the preserves.

Also put the new greens in broth – due to this spring onions, celery, roots and shallots (clean and cut).

Let this broth of meat, fresh mushrooms and greens simmer gently for twenty minutes, so that the greens are fork-tender but still biting.

Season with a little sherry or white wine and add dried or fresh tarragon and mace.

Add whipped cream and crème fraîche, lightly roll and bind with the flour butter.

Then season once more, possibly a little bit of juice of a lemon or a little bit of sherry… as you like.

Put it on the table in a puff pastry and enjoy it with white wine or possibly champagne.

Tip: Stock up on a range of high-quality spices – it pays off to use them.

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