Chicken Fricassee ('Hühnerfrikassee')

For the sauce, heat the butter over medium heat until melted. Add the flour and cook the flour-butter mixture for 3-4 minutes while constantly whisking. Once the flour smells slightly nutty, add the white wine. Keep whisking constantly to prevent any lumps. Then, bit by bit, add the chicken broth and keep whisking. Bring the sauce to a boil and lower the heat to the lowest setting. Add the juniper berries, clove, and bay leaf. Let the sauce simmer for at least 15 minutes.

In the meantime, prepare your vegetables. In a big pot of boiling salted water, blanch the carrots for 3 minutes. Take them out and put them into ice water. Blanch the asparagus stalks for 1 minute, then add the asparagus tips and blanch for another minute. Take the asparagus out and put it into the ice water bath. Drain the blanched vegetables and set aside.

Heat the clarified butter over high heat in a saute pan and saute the mushrooms for 3-4 minutes. Add the dried thyme and season to taste with salt. Set the mushrooms aside.

Strain your sauce through a fine-mesh sieve to remove the spices and any lumps that might've formed. Add it back into the pot and whisk in the heavy cream. Season the sauce with sugar, nutmeg, pepper, and salt to taste.

Shortly before serving, add the shredded chicken meat along with the blanched vegetables, frozen peas, and mushrooms into the sauce. Let the fricassee simmer for 2-3 minutes over low heat to warm through all the ingredients. Garnish the finished fricassee with fresh chervil or dill leaves and serve together with millet or rice to soak up the sauce.