MAXXMEE CF1602FP Manual page 47

All-Rounder 20 in 1
Portions: approx. 4
Preparation time: approx. 1 hour
Accessory:
Ingredients
4 chicken legs
1 onion
3 bay leaves
½ tsp. black peppercorns
5 juniper berries
3 cloves
100 ml white wine
500 g white asparagus
400 g green asparagus
150 g small mushrooms
30 g butter
2 tbsp. flour
50 ml whipped cream
4 tarragon stalks
1 dash of fresh lemon juice
Cayenne pepper, salt, sugar
Preparation
1. Peel the onion, cut it in half and roast
the cut surfaces in a pan until dark-
brown.
2. Place in the mixing bowl together with
the chicken legs, bay leaves, pep-
percorns, juniper berries, cloves, salt,
white wine and 1.5 l of water.
3. Select the
gramme and bring to the boil at
110°C. Then allow to simmer for 30
minutes at 95°C.
09946_Inlay_de-en-fr-nl_A5_V2.indb 47 09946_Inlay_de-en-fr-nl_A5_V2.indb 47
Chicken Fricassee
"Steaming" pro-
4. In the meantime, peel the white as-
paragus and chop off the ends.
5. Only chop off the ends of the green
asparagus.
6. Cut the asparagus into 2 cm pieces.
Blanch for 5 minutes in a pan in boil-
ing water with sugar and salt added
to it. Pour away the water, rinse with
cold water and allow to drain.
7. Wash the mushrooms.
8. Take the chicken legs out of the broth
and allow to cool down slightly.
9. Remove the skin from the chicken
legs, detach the meat from the bones
and cut into rough chunks.
10. Strain the broth and place it to one
side in a pan.
11. Melt the butter in the mixing bowl at
60°C on level 1.
12. Set the operating time to 5 minutes.
Stir in the flour at 100°C on level 1
and froth up.
13. Pour in 600 ml of broth and bring to
the boil.
14. Add the cream and mushrooms and
allow the mixture to boil for 5 min-
utes.
15. Add the asparagus and chicken and
cook for another 5 minutes.
16. Season with salt, 1 pinch of cayenne
pepper and lemon juice.
17. Finely chop the tarragon leaves and
mix in shortly before serving.
Serve the chicken fricassee with rice.
EN
47
25.08.2020 17:09:00 25.08.2020 17:09:00