German Chicken Fricassee (Hühnerfrikassee)
German Chicken Fricassee (Hühnerfrikassee)
Ingredients
- 500 g chicken breast
- 1 L chicken bone broth
- 1 small onion, halved
- 1 bay leaf
- 4 peppercorns
- 150 g mushrooms, sliced
- 2 carrots, diced
- 150 g peas
- 40 g butter
- 40 g flour
- 100 ml cream
- salt, to taste
- pepper, to taste
- lemon, squeeze of, optional
To Serve
- rice, or boiled potatoes
Instructions
- 1
Place the chicken breast in a pot with the chicken bone broth, the halved onion, bay leaf, and peppercorns. Bring to a gentle simmer and cook for about 15–20 minutes until the chicken is cooked through.
⏱️ 20 min
- 2
Remove the cooked chicken from the pot and set it aside to cool slightly. Do not discard the broth; you will use it later. Once cool enough to handle, shred the chicken into pieces using two forks.
⏱️ 5 min
- 3
In a large pot, melt the butter over medium heat. Add the sliced mushrooms and sauté them until they begin to soften, about 3-5 minutes.
⏱️ 5 min
- 4
Add the diced carrots to the pot with the mushrooms. Then, add the finely chopped onion (if using a fresh one for the fricassee base) and cook until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the flour with the sautéed vegetables to create a roux. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 6
Gradually add the reserved chicken broth to the pot, whisking continuously to prevent lumps, until the mixture is smooth and creamy. Bring it to a gentle simmer.
⏱️ 3 min
- 7
Add the cream, peas, and the shredded chicken to the pot. Let the fricassee simmer gently for a few minutes to allow the flavors to meld and for the peas to cook through.
⏱️ 3 min
- 8
Season the fricassee with salt and pepper to taste. If desired, add a little squeeze of lemon juice for brightness.
⏱️ 1 min
- 9
Serve warm with rice or boiled potatoes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
German Chicken Fricassee (Hühnerfrikassee)
- 500 g chicken breast
- 1 L chicken bone broth
- 1 small onion, halved
- 1 bay leaf
- 4 peppercorns
- 150 g mushrooms, sliced
- 2 carrots, diced
- 150 g peas
- 40 g butter
- 40 g flour
- 100 ml cream
- salt, to taste
- pepper, to taste
- lemon, squeeze of, optional
To Serve
- rice, or boiled potatoes
Instructions
- 1
Place the chicken breast in a pot with the chicken bone broth, the halved onion, bay leaf, and peppercorns. Bring to a gentle simmer and cook for about 15–20 minutes until the chicken is cooked through.
⏱️ 20 min - 2
Remove the cooked chicken from the pot and set it aside to cool slightly. Do not discard the broth; you will use it later. Once cool enough to handle, shred the chicken into pieces using two forks.
⏱️ 5 min - 3
In a large pot, melt the butter over medium heat. Add the sliced mushrooms and sauté them until they begin to soften, about 3-5 minutes.
⏱️ 5 min - 4
Add the diced carrots to the pot with the mushrooms. Then, add the finely chopped onion (if using a fresh one for the fricassee base) and cook until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the flour with the sautéed vegetables to create a roux. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 6
Gradually add the reserved chicken broth to the pot, whisking continuously to prevent lumps, until the mixture is smooth and creamy. Bring it to a gentle simmer.
⏱️ 3 min - 7
Add the cream, peas, and the shredded chicken to the pot. Let the fricassee simmer gently for a few minutes to allow the flavors to meld and for the peas to cook through.
⏱️ 3 min - 8
Season the fricassee with salt and pepper to taste. If desired, add a little squeeze of lemon juice for brightness.
⏱️ 1 min - 9
Serve warm with rice or boiled potatoes.
⏱️ 1 min