Chicken Fricassee (Huhnerfrikassee)
A delicious and hearty chicken main dish of tender chicken pieces cooked in a creamy white wine sauce. Hühnerfrikassee is a beloved dish in Germany, and it’s enjoyed by people of all ages.
YIELD
8 servingsPREP
15 minCOOK
2 hrsREADY
2½ hrsWhat does Huhnerfrikassee mean?
Hühnerfrikassee is a German dish that translates to chicken fricassee in English.
It’s a delicious and hearty meal that consists of tender chicken pieces cooked in a creamy white sauce with vegetables and herbs.
It’s a popular comfort food in Germany, and it’s often served with rice or noodles.
The dish is made by first browning the chicken and then cooking it in a rich and flavorful sauce made with butter, flour, chicken broth, and white wine.
The vegetables, such as carrots, onions, and celery, are added to the sauce, and the mixture is simmered until the chicken is cooked through and the sauce has thickened.
Hühnerfrikassee is a beloved dish in Germany, and it’s enjoyed by people of all ages.
It’s a great way to warm up on a cold day, and it’s perfect for a cozy family dinner.
What is chicken fricassee?
Chicken fricassee is a classic French dish that is loved by many for its rich and savory flavors.
It’s a delicious one-pot meal that is perfect for any occasion. The dish is made with tender chicken pieces that are cooked with vegetables and herbs in a creamy white wine sauce.
The result is a comforting and satisfying meal that is sure to please.
Ingredients
Directions
Cut chicken into pieces to fit into your pot.
Place chicken in a deep saucepan; cover with cold water.
Add salt, leek, celery, carrot, whole clove, bay leaf and onion. Bring to a boil; reduce heat to a simmer.
Simmer for 1 to 2 hours, depending on the size and tenderness of the chicken.
The chicken will be done when joints linking thigh portions to the main body move easily and seem flexible.
Remove chicken from cooking liquid; cool slightly.
Remove skin and fat; cut flesh from bones in large pieces.
Strain liquid.
Cut mushrooms into thin slices. Sauté in a small amount of butter in a medium skillet.
Melt the ⅓ cup of butter in a large skillet.
Stir in the flour. Cook, stirring constantly, until light golden brown, about 3 minutes.
Add a small amount of hot cooking liquid and season with salt, nutmeg, Worcestershire sauce, wine, and lemon juice.
Place chicken pieces, sautéed mushrooms, and peas into the sauce, warming gently over low heat.
When all ingredients are hot, turn off the heat. Let stand for 3 to 4 minutes.
Before serving, blend egg yolk and whipping cream in a small bowl. Stir the egg yolk mixture into the sauce to make it smooth and rich.
Serve hot with rice.
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