ReceptnaptárChicken Fricassee with Vegetables
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Ingredients
Method
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- Rinse the chicken, cut into 8-10 pieces.
- In a large pot, beat the cold butter until fluffy, then work in the flour until you have a smooth, creamy paste.
- Add the chicken pieces, the kohlrabi, the carrots, the parsley root and half of the parsley to this butter-flour base.
- Pour in enough water (about 1-1.2 litres) to cover the meat and vegetables well.
- Cover, bring to a boil, then simmer over low heat, stirring occasionally, for 35-40 minutes, until the meat and vegetables are tender.
- Season with salt, and top up with more water if needed for a nicely creamy broth consistency.
- In the last few minutes, stir in the remaining parsley.
- For the lemon version, prepare the same way but omit the vegetables, adding instead the grated zest and juice of one lemon at the end of cooking.
- Serve with rice or boiled pasta.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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