Chicken in asparagus, boiled with garlic and laurel

Ingredients for Chicken in asparagus, boiled with garlic and laurel

Instructions for Chicken in asparagus, boiled with garlic and laurel

To prepare the Chicken in asparagus, boiled with garlic and laurel recipe, please follow these instructions:

Boil the chicken in salted water. Add laurel, well chopped onion and garlic. Boil until it is tender and the meat loosens from the legs approx. 1½ hours.

Once the chicken has cooled, flatten the meat from the legs, divide into coarse pieces and lay aside.

sauce:
The butter is melted and the flour is added with stirring. The milk is poured gradually after a constant stirring and then asparagus water. When the sauce is even, season it with salt and pepper.

Chicken and asparagus are added and now it is no longer allowed to boil.

Serve with new potatoes or small potatoes.

tips:
Instead of white asparagus canned can be used fresh white asparagus, about 1 kg. Compared to 2 ds.

Asparagus peeled and boiled in salted water for about 15 minutes if fresh.

Cook 2 chickens and use the small pieces of meat for chickens in tartlets the following day, approx. Half of the meat.