Chicken fricassee is a classic of German cuisine.
If you have cooked too much of it, our recipe idea is also perfect for using up leftovers.
Whenever my mum cooked chicken fricassee at home, we could always look forward to two courses.
First a strong chicken soup with noodles and then a creamy fricassee with rice (or other noodles đ ).
A dish that I still like to eat today and I'm sure you do too, right?
We have created a recipe for you that consists of three components: chicken broth, fricassee and casserole.
You can split up the work steps and cook the broth the day before.
True to the motto: Work smart, not hard.
That's how it's done:
You need the following ingredients:
Chicken broth:
800 g bone-in and skin-on chicken (e.g. drumstick, breast)
1 bunch of parsley
1 onion, peeled and halved
1 bay leaf
2 allspice corns
1 tsp peppercorns
1.5 liters of water
Fricassee:
40 grams of butter
3 tbsp flour
600 ml chicken broth (previously boiled)
1.5 tsp salt
1 tsp pepper
2 tbsp lemon juice
400 g potatoes, peeled and diced
300 g carrots, peeled and diced
200 ml whipping cream
200 g mushrooms, sliced
200 g frozen peas
Casserole:
2 slices of toast, diced
100 g Emmental cheese, grated
100 g butter, diced
Parsely
The preparation is very easy with these step-by-step instructions:
For the chicken broth:
Place the chicken in a large saucepan along with the parsley, onion, bay leaves, allspice berries, and peppercorns.
Pour in cold water and bring to the boil, covered.
Reduce heat and simmer for an hour.
Pour the broth through a sieve into another container and separate the meat from the bone.
For the chicken fricassee:
Melt the butter in a saucepan, add the flour and fry briefly.
Gradually pour in 600 ml of chicken stock, stirring well so that no lumps form.
Season with salt, pepper and lemon juice.
Add potatoes and carrots.
Simmer over low heat for about 20 minutes, stirring occasionally.
Add whipped cream, mushrooms, peas and chicken.
Stir and pour into a greased casserole dish.
For the casserole:
Sprinkle the chicken fricassee with toast, Emmental cheese and butter.
Bake in a preheated oven at 180 °C for about 30 minutes until the cheese is golden and the toast is crispy.
Sprinkle with freshly chopped parsley if you like.
Good appo!
+
You should definitely try this au gratin chicken fricassee.
You can find the recipe here.
© Simply Tasty
If you still have room for dessert, then I can warmly recommend this one: This sweet semolina casserole with cherries brings back childhood memories.
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