Chicken-Fricassee with tarragon sauce

Sauce

• »2 cups chicken stock
• »3/4 ounce butter
• »2 tbsp plain white flour
• »3 1/2 tbsp dry white wine
• »1 tbsp fresh lemon juice
• »4 sprigs tarragon pluck off leaves and chop coarsely
• »6 1/2 tbsp cream
• »1 knife tip cayenne pepper
• » Sea salt and black pepper Freshly ground

Chicken

1. Place the spiked onion, carrots, leek and the water into the DUROMATIC®. Bring to the boil, then add 3 tsp of salt.

2. Add the chicken.

3. Close the lid and cook under pressure on setting 2 for 20 minutes.

4. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

5. At the end of the cooking time, remove the pan from the hob and leave to cool.

6. Remove the chicken from the broth and place into a bowl. Cover with cling film and keep warm.

7. Allow to reduce the chicken broth during 5 minutes and skim off the fat layer with a soup ladle.

8. Pour on 500 ml from the hot chicken broth through the fine kitchen sieve to the roux. Bring to the boil whilst stirring. Then allow to simmer lightly during 30 minutes. Stirr occasionally to avoid burning.

9. In the meantime remove the skin from the chicken, release the breasts and legs and cut each in half. Place the pieces onto a serving dish and keep warm.

10. Add tarragon, cream and lemon juice into the lightly simmering sauce. Season to taste with salt, pepper freshly ground and cayenne pepper.

Sauce

• »2 cups chicken stock
• »3/4 ounce butter
• »2 tbsp plain white flour
• »3 1/2 tbsp dry white wine
• »1 tbsp fresh lemon juice
• »4 sprigs tarragon pluck off leaves and chop coarsely
• »6 1/2 tbsp cream
• »1 knife tip cayenne pepper
• » Sea salt and black pepper Freshly ground

Chicken

1. Place the spiked onion, carrots, leek and the water into the DUROMATIC® Comfort. Bring to the boil, then add 3 tsp of salt.

2. Add the chicken.

3. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android

4. Remove the chicken from the broth and place into a bowl. Cover with cling film and keep warm.

5. Allow to reduce the chicken broth during 5 minutes and skim off the fat layer with a soup ladle.

6. Pour on 500 ml from the hot chicken broth through the fine kitchen sieve to the roux. Bring to the boil whilst stirring. Then allow to simmer lightly during 30 minutes. Stirr occasionally to avoid burning.

7. In the meantime remove the skin from the chicken, release the breasts and legs and cut each in half. Place the pieces onto a serving dish and keep warm.

8. Add tarragon, cream and lemon juice into the lightly simmering sauce. Season to taste with salt, pepper freshly ground and cayenne pepper.