As of: February 15, 2024, 1:00 p.m
By: Sandra Keck
Chicken fricassee is more than just home cooking.
Simply prepared, it has delighted the whole family for generations with a starter and main course in one recipe.
Who still remembers their own grandma's delicious chicken fricassee?
The scent of creamy sauce, tender chicken and colorful vegetables brings back memories of happy childhood days and carefree family dinners.
This hearty dish is a real classic of German home cooking that is easy to prepare and never fails to impress, whether in the classic form or baked as a chicken fricassee casserole.
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Just like grandma's goulash or quark legs, chicken fricassee is also a perfect dish for the whole family.
It is nutritious, filling and can be combined wonderfully with various side dishes.
Whether rice, pasta or potatoes – the fricassee can do it all.
And the best thing: With traditional preparation you can enjoy not just one, but two dishes, because a classic chicken soup is cooked anyway and often served as a starter.
For a classic chicken fricassee according to grandma's recipe you need these ingredients:
With tender chicken, crunchy vegetables and a wonderfully creamy sauce, Grandma's chicken fricassee is a timeless classic.
© YAY Images/IMAGO
Chicken broth:
800 g soup chicken
1 bunch of soup greens (including carrots, leeks, celeriac)
1 bunch of parsley
1 onion, peeled and halved
1 bay leaf
2 allspice seeds
1 tsp peppercorns
1 tbsp salt
Water
Fricassee:
40g butter
3 tbsp flour
100 ml white wine (these non-alcoholic alternatives also work)
600 ml chicken stock
300 g carrots, peeled and diced
200 ml whipped cream
200 g mushrooms, sliced
200 g frozen peas
1 tsp salt
1 tsp pepper
2 tbsp lemon juice
Preparation is easy thanks to these step-by-step instructions:
For the chicken broth:
Place the chicken in a large pot together with the cleaned soup greens, parsley, onion, bay leaves, allspice seeds, peppercorns and salt.
Pour in enough cold water until the chicken is completely covered.
Cover and bring to a boil, then reduce heat and simmer over low heat for two hours.
During the cooking time, occasionally skim off the resulting foam with a slotted spoon to obtain a clear liquid.
Pour the broth through a sieve into another container and remove the meat from the bones.
For the chicken fricassee:
Melt the butter in a pot, add the flour and fry briefly.
Deglaze with white wine.
Gradually pour in the chicken broth, stirring well so that no lumps form.
Add carrots.
Simmer over low heat for about ten minutes, stirring occasionally.
Add whipped cream, mushrooms, peas and chicken.
Stir and simmer for another five minutes until the vegetables are cooked through.
Season generously with salt, pepper and lemon juice.
Serve chicken fricassee with rice or noodles.
Good to know
Instead of a roux, you can also use egg yolk to thicken the sauce.
The kitchen term is “alloying”.
This is how it works: Whisk egg yolks with a little cold liquid (usually cream) and stir into the hot sauce (around 70 degrees Celsius) until the desired, thickened consistency is achieved.
Don't let it boil any longer, otherwise the egg will flocculate.
Grandma's chicken fricassee is an unforgettable classic with creamy sauce, tender chicken and colorful vegetables.
The simple recipe is available here.
(Symbolic image) © Panthermedia/IMAGO
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Simple Tasty Tip:
Classically, you use a whole chicken for chicken broth.
This usually results in more meat and a strong chicken broth, which can also be served as a starter with semolina dumplings, egg custard or pancakes.
But it's quicker with chicken legs.
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