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Hühnerfrikassee wie bei Oma serviert mit Reis

Chicken fricassee

Chicken Fricassee is a creamy, comforting dish featuring tender chicken, hearty vegetables, and a luscious sauce. Ready in under 45 minutes, it’s a family favourite that serves 4-6, depending on your sides
Course Main Dish
Category Classic, German
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 515 kcal
Autor Elle

Ingredients

  • 4 chicken breast filets (boneless, skinless, 700–800 g)
  • 750 ml chicken broth
  • 2 sprigs fresh thyme
  • 1 large bay leaf
  • 3 tablespoons unsalted butter, divided
  • 1 leek (white part and light green only), diced
  • 2 medium carrots, peeled and diced
  • 200 g cremini or white button mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 150 ml cream (heavy or half-and-half)
  • 150 g frozen peas
  • 1-2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons fresh flat-leaf parsley, chopped
  • Sea salt and freshly ground black pepper, to taste

Method

  1. Poach the Chicken: Combine chicken broth, thyme, and bay leaf in a large pot. Bring to a gentle boil. Add chicken breasts, reduce heat, and poach for 15–20 minutes or until fully cooked. Remove chicken, let cool slightly, and shred or cut into bite-sized pieces. Strain and reserve the broth.

  2. Cook the Vegetables: Melt 1 tablespoon butter in the same pot over medium heat. Add leek, carrots, and mushrooms. Sauté for 8–10 minutes, stirring occasionally, until tender.

  3. Make the Sauce: Push vegetables to one side. Melt remaining 2 tablespoons butter in the cleared space. Whisk in the flour to form a roux, cooking for 2 minutes. Gradually add the reserved chicken broth while whisking until smooth. Stir in heavy cream. Cook for 2–3 minutes until thickened.

  4. Combine and Finish: Stir in frozen peas, add lemon juice, salt, and pepper to taste. Return chicken to the pot, stirring gently to coat. Simmer for 2-3 minutes until heated through and peas, crisp-tender.

  5. Serve and Garnish: Serve over rice, potatoes, pasta, or in pastry shells. Garnish with fresh parsley.

Notes

  • Maximise Prep Efficiency: Chop the vegetables while the chicken poaches to save time.
  • Perfect Peas: Add frozen peas at the end to keep them bright and slightly firm. If you prefer tender peas or they’re frozen solid, add them a bit earlier.
  • Perfect Chicken: Poaching chicken is a foolproof method to ensure it stays moist, tender, and full of flavor.
  • Extra Tanginess: Stir in a spoonful of capers for a zesty kick. Vegetable Variations: Customise with asparagus, broccoli, or cauliflower for a seasonal twist.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.