Chicken Fricassee - cooking recipe

Ingredients

1.6 kg oven-ready chicken
2 None leeks, trimmed and chopped
2 None carrots, peeled and chopped
2 None celery stalks, chopped
2 None onions, peeled and chopped
3-4 None bay leaves
8-10 None black peppercorns
500 g asparagus spears, trimmed and chopped
2 tbsp vegetable oil
500 g button mushrooms, wiped
300 g long grain rice
125 g butter
100 g plain flour
1-2 tsp lemon juice
2 medium egg yolks
200 ml double cream
200 g frozen petits pois
2 tbsp fresh chopped parsley

Preparation

Place chicken, leeks, carrots, celery, onions, bay leaves and peppercorns in a large pot and cover with about 12 cups cold water. Bring to a boil then reduce heat and simmer for about 1 hour 15 mins. Remove chicken from stock, discard bones and skin and cut meat into pieces. Strain stock, reserving 5 1/2 cups.
Meanwhile, steam asparagus until just tender then rinse under cold water and set aside. Heat oil in a frying pan and saute mushrooms over high heat until golden and tender. Drain and set aside.
Boil rice in salted water according to package instructions until tender. Drain then add 2 tbsp butter.
Melt remaining butter in a large pan then add flour and cook for 1 min. Gradually whisk in reserved stock then bring to a boil. Add lemon juice then reduce heat to a simmer and very gradually whisk in egg yolks then cream. Season to taste. Add chicken, asparagus, mushrooms and peas and simmer very gently for 4-5 mins. Serve with rice and garnished with chopped parsley.