German Chicken Fricassee
This German chicken fricassee is a very popular German chicken dish named “Hühnerfrikassee” in German. This recipe originated in France, but it is a staple on German menus. The beauty of this dish is that you can make it easily from chicken leftovers, or you can use a whole chicken or chicken breasts. Even though this dish has some traditional ingredients, you could make it with all kinds of white meat and vegetables. This is where the name fricassee comes from, as it means “ragbag of ingredients” and makes this recipe perfect for using up your leftover meats and veggies.
- 4 chicken breasts
- 3 quarts chicken broth
- 3 tbsp. butter
- 2 1/2 tbsp. flour
- 3/4 cup heavy whipping cream
- 1 pound green asparagus
- 1 cup green pees
- 1 cup baby carrots
- 1 pound cremini mushrooms
- 2 tbsp. capers
- 1/2 tbsp. salt
- 1 tsp. pepper
- 1 tsp. sugar
- 1 tbsp. lemon juice
- 2 egg yolks
- Cook the chicken breast in broth tender.
- In the meantime, clean and cut all vegetables into bite size pieces.
- Remove the chicken breasts and keep the broth.
- Make a roux with butter, flour and about half of the chicken broth.
- Season to taste with salt, pepper, sugar and lemon juice.
- Add carrots and let cook for about 5 min.
- Add mushrooms and asparagus, and let cook for another 5 min.
- Mix egg yolks and cream and blend into the sauce.
- In the meantime, cut the chicken breasts into bite size pieces and add to the pot.
- Add the peas to the pot.
- Sprinkle with capers and serve with rice.