← All recipes

Chicken Fricassee (huhnerfrikassee)

Make Chicken Fricassee (huhnerfrikassee) at home with Stewing Chicken Cold Water Salt, Leek, Celery Stalk, Carrot, and Whole. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1
• 1
• 1
• 1
• 1
• 1
• 1
• 1
• 1/3 cup
• 1/4 cup
• to taste
• 1
• 1
• 1
• 1
• 6 tbsp

Method (preview)

1. 1

   Cut chicken into pieces.

2. 2

   Place chicken in a deep saucepan; cover with cold water.

3. 3

   Add salt, leek, celery, carrot, whole clove, bay leaf and onion.

4. 4

   Bring to boil; reduce heat.

5. 5

   Simmer 1 to 2 hours, depending on size and tenderness of chicken.

6. 6

   When joints linking thigh portions to main body move easily and seem flexable, chicken will be done.

7. 7

   Remove chicken from cooking liquid; cool slightly.

8. 8

   Remove skin and fat; cut flesh from bones in large pieces.

9. 9

   Strain liquid.

10. 10

    Cut mushrooms into thin slices.

11. 11

    Sautee in a small amount of butter in a medium skillet.

12. 12

    Melt butter in a large skillet.

13. 13

    Stir in flour.

14. 14

    Cook, stirring constantly, until light golden brown, about 3 minutes.

15. 15

    Add a small amount of hot cooking liquid and season with salt, nutmeg, Worcestershire sauce, wine and lemon juice.

16. 16

    Place chicken pieces, sauteed mushrooms and peas in sauce; warm gently over low heat.

17. 17

    When all ingredients are hot, turn off heat.

18. 18

    Let stand 3 to 4 minutes.

19. 19

    Before serving, blend egg yolk and whipping cream in a small bowl.

20. 20

    Stir egg yolk mixture into sauce to make it smooth and rich.

21. 21

    Serve hot with rice.