Anke, Dani und Markus
Fruit and vegetables
- Pre-cooked potatoes
- Soup vegetables
- Frozen peas
Fish and meat
- Chicken breast fillets
- Chicken thighs
- a bottle of wine
- Chocolate drops
- Sliced almonds
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.
Take a large part of the apples, peel them, remove the core and chop. Make apple purée from the apple pieces with a little sugar and lemon juice.
Press the cooked potatoes through a potato ricer. Knead the potatoes, curd, some flour, sugar, egg and salt. Divide the dough in half. Mix one part of the dough with the raisins, the other part of the dough with the chocolate drops. Shape the dough into small discs and fry them in a pan until golden brown.
Peel and slice the other apples. Caramelize sugar in a pan and add the apple pieces. Then stir in the sliced almonds.
Arrange the curd dumplings, apples purée and caramelized apple pieces on a plate and sprinkle with a little bit of cinnamon.