Chicken fricassee

1. Clean and dice the soup base vegetables. Peel and quarter the onion. Place everything in the large pot along with the chicken broth. Add the chicken meat, cover with the Secuquick softline and close.

2. Heat the pot on highest level up to the turbo window, switch to a low level and cook for approx. 25 minutes in the turbo area. At the end of the cooking time put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick.

3. Let it rest briefly, then remove the chicken and allow to cool a little.

4. Strain the chicken broth over a sieve (making sure to save it for later), remove the chicken skin, strip the meat off the bones and let cool before cutting into cubes.

5. Meanwhile, clean the mixed vegetables, then cut into bite-sized pieces.

6. Clean the mushrooms with a brush or cloth and cut into slices.

7. Add the vegetables to the small pot while still wet and scatter the frozen peas and mushrooms on top.

8. Heat the pot at highest level up to the vegetable window, switch to a low level and cook for about 15 minutes in the vegetable area.

9. Rinse out the larger pot, then heat the butter in it until it begins to foam. Stir in the flour and brown it slightly, then add the wine little by little and then pour in approx. 500 ml of the chicken broth.

10. Bring everything to a boil and simmer gently for about 5 minutes, stirring occasionally. Whisk the cream with the egg yolk, then stir this mixture into the sauce once the sauce is no longer boiling.

11. Season the sauce to taste, then add the meat and vegetables. Allow everything to heat back up and season again before serving.