Chicken Fricassee With Sausage And Rice - cooking recipe

Ingredients

1 None oven-ready chicken (1.5 kg)
1 bunch spring greens, roughly chopped
1 None onion, peeled and halved
1 None bay leaf
1 tbsp black peppercorns
500 g asparagus, cut into pieces
250 g button mushrooms, halved
200 g frozen Parissiene carrots
2-3 tbsp oil
1 None veal sausage, skinned and formed into small balls
300 g long grain rice
75 g butter or margarine
60 g plain flour
200 g double cream
1-2 tsp lemon juice
None None fresh chervil, chopped

Preparation

Put the chicken in a large pot and cover with cold water. Add the baby kale, onion, 1 tsp salt, the bay leaf and peppercorns. Bring to a boil, cover and simmer for 1-1 1/2 hours. Remove the chicken and set aside to cool slightly. Strain the stock into a large vessel. Pour 2 cups stock into a clean pot and bring to a boil. Add the carrots and cook for 7-8 mins. Add the asparagus and cook for 3-4 mins. Remove the vegetables from the stock and set aside.
Heat the oil in a pan and brown the veal meatballs. Remove from the pan and set aside. Add the mushrooms and saute for 5 mins. Set aside.
Meanwhile, cook the rice, covered, in 2 1/2 cups boiling salted water over low heat for about 20 mins.
Melt 4 tbsp butter in a large pot and add the flour. Cook briefly then mix the reserved stocks together and add to the pan along with the cream, stirring. Bring to a boil and simmer for 5 mins, stirring occasionally. Remove the chicken from the bones and cut into pieces. Add the lemon juice to the sauce and season. Add the chicken, sausages, vegetables and mushrooms to the sauce and simmer.
To serve, grease 4-6 cups or ramekins. Stir 1 tbsp butter into the cooked rice and and fill each cup with rice, pressing down gently. Turn the rice out onto serving plates and serve with the fricassee sprinkled with chervil.