Easy German Fricassee Hühnerfrikassee

This creamy German Fricassee is my ultimate comfort dish for busy nights or when family needs a bit of cozy warmth The gently simmered chicken and classic vegetables all coated in a velvety white sauce always remind me of childhood weekends spent at my Oma’s table Handfuls of soft rice on the side make it even more soothing

I first tried this with leftover chicken from a Sunday roast and could not believe how easy and crowd pleasing it was Now I make it every time we have extra chicken or vegetables on hand and everyone always goes back for seconds

Ingredients

• Chicken meat: Essential for flavor and protein Try leftover roast chicken or shred any juicy cooked chicken Breast thigh or rotisserie all work nicely
• Mushrooms: Add earthiness and texture Look for firm fresh white or brown mushrooms Avoid slimy or dried out ones
• Carrots: Bring color sweetness and extra nutrients Choose carrots that are bright and feel heavy for their size
• Frozen peas: Give a pop of color and gentle sweetness Use peas that look vibrant green and remain loose in their bag not frosty clumps
• Asparagus: Offers mild bitterness and freshness White or green both fit Choose stalks that are firm snap easily and have tight tops
• Chicken stock or broth: Makes the sauce savory and robust Homemade or a low sodium boxed brand works Avoid overly salty bouillon if possible
• Flour: Acts as the main thickener for the sauce Choose all purpose
• Butter: Forms the base for a creamy roux European style butter tastes extra rich if available
• Whipping cream: Provides roundness and a lush finish Use fresh high fat cream for best taste
• Egg yolk: Optional but gives a sheen and silkiness Fresh eggs with a deep orange yolk make the most beautiful sauce
• Lemon juice: Cuts richness with a bright tang Freshly squeezed always brings more flavor than bottled
• Salt and pepper: Brings everything to life Use flaky sea or kosher salt and freshly cracked black pepper for the fullest taste

Step-by-Step Instructions

Prepare the Chicken:

If your chicken is raw put the chicken pieces in a pot with water and a bit of vegetable stock Bring to a gentle boil and cook until no pink remains This usually takes about 20 to 25 minutes Remove chicken from water let cool slightly then peel off any skin and strip the meat from the bones Break or cut the meat into bite sized chunks

Prep the Vegetables:

Peel the carrots and chop into small cubes Wash mushrooms thoroughly and slice thin If using white asparagus peel the stalks and cut off woody ends For green asparagus trim only the woody tips Slice into one inch pieces Blanche asparagus in simmering salted water with a touch of sugar for two minutes then drain

Start the Roux:

Melt butter in a large saucepan over medium heat Sprinkle flour into the melted butter and whisk constantly Let it cook for about three to four minutes Your mixture should turn golden and smell nutty This is the backbone to your creamy sauce

Build the Sauce:

Ladle in small amounts of the chicken stock while whisking the roux each time Only add more stock after the previous addition has smoothed out Keep stirring until you have a lump free and glossy sauce

Add the Veggies:

Tip in your carrots mushrooms asparagus and peas Pour in the cream and stir Gently simmer over medium for about eight minutes until the vegetables are just tender Stir every so often so nothing catches on the bottom

Finish with Egg and Seasoning:

If using egg yolk crack it into a bowl and whisk briefly Add a ladleful of hot sauce to temper the yolk then pour this back into the pot While stirring this enriches the sauce and gives it a glossy finish Splash in fresh lemon juice to brighten everything Taste and season with salt and pepper as needed

Warm in the Chicken:

Gently fold in your prepared chicken Let the mixture sit on low for five more minutes until the chicken is heated through but do not let it boil again Serve right away

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My favorite part is stirring in the fresh cream and watching the sauce become silky My kids always beg to sneak the peas out of the skillet before it hits the table One snowy night my family ate this all around the fireplace and the memory still warms my heart

Storage tips

Let the fricassee cool to room temperature before storing Place in an airtight container and refrigerate for up to three days For longer storage freeze in portioned containers for up to one month Thaw gently in the fridge overnight then reheat slowly on the stovetop stirring often Add a splash of milk or broth if the sauce seems too thick after reheating

Ingredient substitutions

Feel free to swap out vegetables like carrots and asparagus for whatever you have Green beans fennel or even small diced potatoes work well Leftover turkey is a perfect substitute for chicken when you need a post holiday refresh For dairy free versions try plant based cream and a quality vegan butter

Serving suggestions

Ladle the fricassee over fluffy white rice for true German style comfort It is also delicious served over egg noodles spaetzle or even mashed potatoes Add a crisp green salad dressed simply with vinegar and oil to balance the rich sauce

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Cultural context

Hühnerfrikassee is a beloved home style meal that dates back centuries in Germany It was a staple during Sunday lunches and big family gatherings The creamy sauce and gentle vegetables made it especially popular for children and elders alike For many German families including mine fricassee means home warmth and celebrating togetherness

Recipe FAQs

→ Can I use leftover chicken for this dish?

Yes, cooked leftover chicken works perfectly. Simply cut it into bite-size pieces and add towards the end for warming in the sauce.

→ What type of mushrooms work best?

Champignon mushrooms (white button or cremini) are traditional, though any mild-flavored mushrooms will fit well.

→ How should I serve German fricassee?

This dish is delicious over steamed white rice or creamy mashed potatoes, allowing the sauce to be fully enjoyed.

→ Can I use green asparagus instead of white?

Yes, both green and white asparagus lend a different color and slightly different taste. Trim any woody ends before use.

→ What does the egg yolk add?

Egg yolk enriches the sauce, giving it a glossy finish and smooth, rounded taste. Add it gently off the heat to avoid curdling.

→ Is it necessary to use cream?

Cream provides richness and a smoother texture, but you may also use milk for a lighter version if desired.