Main dish: Chicken fricassee with rice

Cook the chicken in water with the soup vegetables, salt and pepper. Afterwards remove the chicken from the broth and let cool down. Pour the broth through a sieve and collect.

Peel the asparagus, cut into pieces and cook in salted water until al dente. Also cook the peas in salted water.

Cut the cooled chicken into small pieces.

Melt butter in a pot and dust with flour. Then stir the stock and milk into the roux and bring it to boil. Add the finely chopped chicken, asparagus, peas and finely chopped carrots and season with lemon juice, salt and pepper.

Cook the rice according to the instructions on the packet and arrange on a plate with the chicken fricassee.

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