Easy German Fricassee (Hühnerfrikassee)
A delicious German chicken dish. Cooked chicken in a white sauce with delicious vegetables.
Servings 6 people
Calories 688kcal
Ingredients
- 350 g chicken meat ¾ lb or 12 oz (weight without bones) you can use leftover roast chicken, soup chicken or other chicken leftovers. To cook the chicken beforehand use approx 1 kg / 33 oz chicken meat with bones.
- 250 g mushrooms 9 oz, I used champignons
- 200 g carrots 7 oz, roughly 2 carrots
- 150 g frozen peas 5 oz, roughly 1 cup
- 200 g asparagus 7 oz, white or green asparagus
- 800 ml chicken stock / broth 27 fl oz, 3.5 cups
- 50 gr flour 1.7 oz, 6 tablespoons
- 50 gr butter 1.7 oz, 3.5 tablespoons
- 50 ml whipping cream 1.7 fl oz, 3.5 tablespoons
- 1 egg yolk
- 1 splash lemon juice
- salt and pepper to taste
Instructions
If you are using uncooked chicken
- Place chicken in water with a little vegetable stock and boil until cooked. (you can keep the chicken stock for the sauce later) Then remove the skin and discard. Remove the meat from the bones
- Cut your cooked chicken into bite-size pieces.
Preparing the vegetables
- Peel and chop the carrots and chop into 1 cm cubes. Wash the mushrooms and slice.
- If you are using white asparagus then peel it and chop off the wooden bits. If you are using green asparagus then just chop off the wooden bits.
- Blanche the asparagus for approximately 2 minutes in hot water with a pinch of salt and a pinch of sugar.
- Weigh the peas and prepare the chicken stock.
- Now let us prepare the roux. Melt the butter in a saucepan and add the flour into the melted butter. Whisk until the flour turns golden and yellow.
- Carefully add little portions of the stock/broth to the flour-butter mixture. Keep on stirring to even up the lumps.
- Now add in the cream, mushrooms, vegetables, asparagus and peas. Leave to simmer on medium heat for approximately 8 minutes, until the vegetables are cooked.
- Now carfully add in the egg yolk (if using) and quickly stirr into the sauce. Thickening the sauce with egg yolk, gives it a rounded and taste provides it with a special sheen.
- Season the Hühnerfrikassee with salt and pepper. Add some lemon juice to taste.
- Add in the chicken, and leave to warm up in the sauce for approximatley 5 minutes. The sauce no longer needs to cook.
- Serve with white rice or mashed potatoes.
Nutrition
Calories: 688kcal | Carbohydrates: 40g | Protein: 39g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 31961mg | Potassium: 920mg | Fiber: 4g | Sugar: 28g | Vitamin A: 6593IU | Vitamin C: 17mg | Calcium: 300mg | Iron: 4mg