Preparation
- Cook the rice in salted water according to the packet instructions until the grains are separate and keep it warm.
- Melt the butter in a pot, stir in the flour and cook over medium heat for about 3 minutes until pale, without letting it take on colour.
- Gradually pour in the stock, whisking constantly, bring briefly to the boil and stir in the cream.
- Add the carrots, mushrooms and peas to the sauce and simmer over low heat for 5 to 8 minutes, stirring occasionally.
- Add the chicken and heat through in the sauce for about 5 minutes; season with salt, pepper, lemon juice and the capers.
- Take the pot off the heat, stir in the beaten egg yolk and from now on do not let the fricassee boil, or the egg will curdle. Sprinkle with parsley and serve with the rice.
Drink with it
White wine · excellent match
Weißburgunder (Pinot Blanc), Silvaner or lightly oaked Chardonnay
The creamy body carries the roux and cream, and the mild acidity picks up the lemon and capers.
Which wine pairs with food? A simple approach to choosingWheat beer · good match
Hefeweizen (wheat beer)
Carbonation cuts through the cream sauce, and the soft yeast fruit suits the mild chicken.
Wheat Beer: Where Do Banana and Clove Come From?Ginjo sake · good match
Ginjo, well chilled
A soft body and pear fruit rest on the delicate sauce, and the fine acidity keeps it light.
Junmai, Ginjo, Daiginjo: What do these mean for sake?Sparkling wine · good match
Sekt or Crémant, brut
The bubbles and acidity loosen the thickened sauce and echo the lemon.
Sparkling wine, Champagne, and Prosecco: what's the difference?