Chicken Fricassée with Vegetables and Sprouted Chickpeas
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Chicken Fricassée with Vegetables and Sprouted Chickpeas
Ingredients
- Leek - 1.8 oz
- Skin-On Chicken Breasts - 14.1 oz
- Thyme - 0.4 oz
- Fresh Rose Hips - 0.2 oz
- Sprouted legumes - 1.1 oz
- Shallot - 1 piece
- Cream 22% - 6.3 oz
- Carrot - 1 piece
- Olive Oil - 0 fl oz
- Long-Grain Rice - 3.5 oz
Step by Step guide
Step 1
Rinse the rice, cover with water in a 1:2 ratio (1 part rice to 2 parts water), bring to a boil, add salt, reduce heat, and cook for 7–10 minutes. It’s better if the rice remains slightly firm (al dente).
Step 2
Cut the chicken breast, shallot, and carrot into large cubes, and slice the leek.
Step 3
In a hot skillet greased with oil, sauté the onion and carrot for 2–3 minutes, adding sprigs of thyme and rosemary.
Step 4
Add the chicken breast and leek, and fry for another 2–3 minutes.
Step 5
Add the cream and simmer until thickened. Remove from heat and add the sprouted chickpeas. If desired, you can remove the herb sprigs from the dish. Serve with rice.
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