Classic Chicken Fricassee with Peas, Carrots, and Rice

This classic chicken fricassee is a wonderful comfort food for the later stages of pregnancy. It provides mild flavors and gentle energy without putting too much strain on your stomach. The combination of tender meat, vegetables, and rice is especially easy to digest when space in your belly is getting tight.

Ingredients

Two to three servings:

• 300 g chicken breast
• 150 g frozen peas
• 2 carrots
• 2 tbsp butter
• 2 tbsp plain flour
• 400 ml chicken broth
• 100 ml heavy cream, pasteurized
• A splash of lemon juice
• Salt and pepper
• 150 g rice

Instructions

1. Cook the rice according to the package instructions in lightly salted water.
2. Cut the chicken breast into small pieces and cook them thoroughly in a pan with a little oil.
3. Peel the carrots, cut them into small cubes, and briefly blanch them together with the peas.
4. Melt the butter in a pot, stir in the flour, and cook briefly.
5. Gradually whisk in the chicken broth and bring to a gentle boil.
6. Stir in the cream, add the cooked meat and vegetables, and let everything simmer gently on low heat.
7. Season the fricassee with a splash of lemon juice, salt, and pepper, then serve with the rice.

Good to know

This fricassee is perfect for batch cooking and freezes beautifully. When reheating, make sure the meal is heated through completely. For a vegetarian twist, simply replace the chicken with extra vegetables or mushrooms.

When things feel difficult

In the third trimester, your baby often presses against your stomach, which can cause heartburn. Try eating this dish in several small portions throughout the day. If you are sensitive to smells, skip frying the chicken in the pan and poach it directly in the mild broth instead.

Note

If you have individual questions about nutrition during pregnancy or experience persistent discomfort, please consult your obstetrician, gynecologist, or midwife.