Chicken Fricassee (Hühnerfrikassee)

Tender chicken in a creamy white sauce with mushrooms, peas and asparagus, served with rice.

TIME BREAKDOWN
Prep: 20 min
Cook: 50 min
Total: 1 hour 10 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 chicken legs or 600g chicken thighs
  • 1 litre water
  • 1 onion, halved
  • 1 carrot, peeled
  • 2 bay leaves
  • 40g butter
  • 200g button mushrooms, sliced
  • 40g plain flour
  • 150ml double cream
  • 150g frozen peas
  • 1 tbsp capers (optional)
  • Juice of 1/2 lemon
  • Salt and white pepper to taste
  • Cooked rice and chopped fresh parsley, to serve

Method

  1. Put the chicken, water, onion, carrot and bay leaves in a pan. Bring to the boil, skim, then simmer for 30 minutes until cooked through.

  2. Lift out the chicken, shred the meat and discard skin and bones. Strain the stock and keep 500ml.

  3. Melt half the butter in a pan and cook the mushrooms for 6 minutes. Remove and set aside.

  4. Melt the remaining butter, stir in the flour for 1 minute, then gradually whisk in the hot stock and simmer for 8 minutes until thickened.

  5. Add the cream, chicken, mushrooms and peas and simmer for 5 minutes. Add the capers and lemon juice and season with salt and white pepper.

  6. Serve over rice, scattered with parsley.