Creamy chicken fricassée with rice

1. Put the rice in the cooking pot, and the bay leaves in the blender jug. Place the cooking pot in the blender jug and pour the hot stock over it.
2. Rinse the chicken breast fillets under cold running water, pat dry and dice into cubes of 2.5 cm in length.
3. Season the meat all over with 4 pinches of pepper and ¼ teaspoon of salt, arrange in the deep steamer basket, attach the basket closed with its lid on, and steam with the steamer button/15 minutes. Put to one side closed with the lid still in place.
4. Remove the cooking pot from the blender jug and put to one side. Pour the stock out of the blender jug and reserve 200 ml. Remove the bay leaves.
5. Peel and halve the onion, and, with the measuring beaker in place, chop in the blender jug for 10 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug.
6. Add the cold butter in chunks and, the measuring beaker not inserted, sauté with the roast button/5 minutes.
7. Add the flour and reserved stock and, with the measuring beaker in place, mix for 20 seconds/speed setting 6.
8. Add the drained capers, cream and lemon juice and, with the measuring beaker in place, cook for 5 minutes/speed setting 2/100 °C. Season with pepper and salt to taste.
9. Put the meat in a serving dish and pour over the sauce. Serve with the rice.

TIP

If you like, you can add pre-cooked pieces of asparagus, peas and button mushrooms to the fricassée.