Hühnerfrikassee (German Chicken Fricassee with Rice)

• 300 g Basmati rice
• 2 tsp Fine sea salt
• 700 g Chicken thighs, boneless, skinless
• 900 ml Chicken stock
• 2 Bay leaves
• 2 medium Carrot
• 1 large Leek
• 60 g Unsalted butter
• 60 g Plain flour
• 200 g Frozen peas
• 1 Lemon
• ½ tsp White pepper

1. Rinse the basmati rice until the water runs mostly clear. Cook it in a saucepan with a pinch of the fine sea salt and enough water to cover by about 2 cm, then simmer gently for 10 to 12 minutes until tender. Cover and leave to stand off the heat while you make the fricassee.
2. Meanwhile, pour the chicken stock into a large pot and add the bay leaves. Bring to a gentle simmer, add the chicken thighs, and keep at a low simmer for 12 to 15 minutes until the chicken is cooked through and tender. Lift the chicken out to a plate, leaving the stock in the pot.
3. Peel and slice the carrot, then trim and wash the leek well and slice it. Add the carrot and leek to the hot stock and simmer for 8 to 10 minutes until just tender. Strain the stock into a bowl, reserving the vegetables, and discard the bay leaves.
4. In the same pot, melt the unsalted butter over medium heat. Stir in the plain flour and cook for 2 minutes, stirring constantly, until it smells lightly nutty but has not browned. Gradually whisk in about 750 ml of the reserved stock until smooth and gently simmering.
5. Shred or slice the cooked chicken into bite-sized pieces and add it back to the sauce along with the reserved vegetables. Stir in the frozen peas and simmer for 3 to 4 minutes until the peas are hot and the sauce lightly coats the chicken. If the sauce is too thick, loosen with a splash more reserved stock.
6. Finely grate a little lemon zest, then squeeze in lemon juice to taste. Season with the remaining fine sea salt and the white pepper, keeping the flavour bright and gently creamy. Serve the hühnerfrikassee over the rice.

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