Chicken fricassée

Name: Chicken fricassée (Hühnerfricassé)
Cuisine: French
Ingredients: 1 chicken (approximately 1.5 kg/3½ lb); 2 bay leaves; 3 allspice berries; 200 g/7 oz mushrooms, quartered; 2 small onions, sliced; 400 g/14 oz white asparagus, peeled and cut into small pieces; 200 g/7 oz frozen peas; 200 ml/7 fl oz/1 cup single (light) cream; juice of 1 lemon; 25 g/1 oz/2 tbsp butter, mixed with 25 g/1 oz/¼ cup flour to make a beurre manié; 25 g/1 oz/2 tbsp butter, mixed with 25 g/1 oz/¼ cup flour to make a beurre manié; 25 g/1 oz/2 tbsp butter, mixed with 25 g/1 oz/¼ cup flour to make a beurre manié; oil, for frying; salt, ground white pepper and sugar; salt, ground white pepper and sugar; salt, ground white pepper and sugar; chopped parsley, to garnish; steamed or boiled rice, to serve; steamed or boiled rice, to serve

Hühnerfricassé

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

This creamy mix of tender chicken and fresh vegetables shows the influence of French cuisine on German food. Served with rice it is irresistible, and is a popular meal all over the country. Try different herbs such as lemon thyme, chives or chervil; you can also substitute different seasonal vegetables.

Ingredients

1 chicken (approximately 1.5 kg/3½ lb)
2 bay leaves</

Europe
Germany
France
Main course

Method

Put the chicken in a large pot and cover with water. Bring to the boil and skim. Add the spices and a pinch of salt and simmer for 60-90 minutes, until the chicken is tender. Lift out the chicken and leave to cool. Strain and reserve the stock. When the chicken is cold, pick the meat off the bones and cut it into bitesize pieces.