036 Chicken fricassee

Ingredients (for 4 ppl):

• 4 chicken culls without skin
• salt, pepper, flour
• 250 g white mushrooms
• 500 ml vegetable broth
• 100 ml white wine
• a cup of crème fraiche
• lemon juice
• 300 g green asparagus

Season the chicken culls with salt and pepper and turn in flour. Fry shortly in the pan from both sides, then take them out. Clean the mushrooms, cut them and put them in the pan. Scatter some flour over them and pour in broth and wine. Boil it, then add culls and let them cook for 20 min at medium heat. Add crème fraiche and let it boil again. Season it with salt, pepper and lemon juice. Take out the chicken culls, let them cool and cut the meat off the bones.

Prepare the asparagus as in recipe 32 and cut it twice.

Add asparagus and meat to the sauce and serve with rice.