Chicken Fricassee

Bring the chicken stock to a gentle simmer, season with salt and add the chicken breast. Cook over low heat for 20–25 minutes, without letting it boil hard. Remove the meat, set aside 500 ml of the stock for the sauce, and cut the chicken into pieces.

Peel the carrots and cut into small dice; slice the mushrooms. Simmer the carrots in the remaining hot stock for 4 minutes, add the mushrooms and cook for another 4–5 minutes; drain the vegetables.

Melt the butter in a saucepan. Stir in the flour and cook for 1 minute, stirring constantly, without letting it brown.

Gradually pour in the reserved 500 ml of stock, whisking constantly to avoid lumps. Add the cream, lemon juice, nutmeg and black pepper. Cook for 3–4 minutes until slightly thickened.

Add the carrots, mushrooms and green peas to the sauce. Simmer over low heat for 5 minutes.

Return the chopped chicken to the pan and heat through for another 3–4 minutes, without letting the cream sauce come to a strong boil. Adjust salt to taste if needed.

Meanwhile, rinse the rice, cover with water, season with salt and cook covered over low heat for 15–18 minutes until tender.

Divide the rice among plates and top with the chicken fricassee, vegetables and sauce.