Easy German Fricassee Hühnerfrikassee (Print)
Tender chicken simmered in creamy sauce with mushrooms, carrots, and asparagus. A quick and comforting German meal.
# Ingredients:
→ Poultry
01 -
350 g cooked chicken meat, cut into bite-sized pieces (use leftovers or freshly cooked chicken; for fresh, start with approximately 1 kg chicken with bones)
→ Vegetables
02 -
250 g fresh champignon mushrooms, sliced
03 -
200 g carrots, peeled and diced (approximately 1 cm cubes)
04 -
150 g frozen peas
05 -
200 g asparagus (white or green), trimmed and chopped
→ Sauce Components
06 -
800 ml chicken stock or broth
07 -
50 g plain flour
08 -
50 g unsalted butter
09 -
50 ml whipping cream
10 -
1 egg yolk
11 -
1 splash lemon juice
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
# Steps:
01 -
If using uncooked chicken, simmer chicken in water with a little vegetable stock until fully cooked. Remove and discard skin. Detach meat from bones and cut into bite-sized pieces. Reserve strained cooking broth for the sauce.
02 -
Peel and dice carrots into 1 cm cubes. Wash and slice mushrooms. Trim asparagus; if using white, peel and remove woody ends. Blanche asparagus pieces in salted boiling water with a pinch of sugar for 2 minutes, then drain.
03 -
Melt butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring, until the mixture turns golden-yellow.
04 -
Gradually pour in the chicken stock, whisking constantly to avoid lumps. Continue stirring until the mixture is smooth and slightly thickened.
05 -
Add whipping cream, mushrooms, carrots, blanched asparagus, and peas to the sauce. Simmer gently over medium heat for approximately 8 minutes, until vegetables are tender.
06 -
Remove saucepan from heat. Stir in egg yolk briskly to further thicken and give the sauce a glossy finish. Season generously with salt, freshly ground black pepper, and a splash of lemon juice according to taste.
07 -
Return chicken pieces to the saucepan and gently fold into the sauce. Warm through on low heat for 5 minutes; do not bring to a boil.
08 -
Serve immediately, ideally accompanied by white rice or creamy mashed potatoes.
# Notes:
01 -
Use leftover roast or boiled chicken to expedite preparation. For the richest results, avoid overheating after adding egg yolk; this prevents curdling and yields a silky sauce.