There are countless dishes that almost everyone knows from childhood, but which are rarely prepared today. Because they are also available ready-made in cans or in the refrigerator. An example of chicken fricassee: the classic is also available as a ready-made dish from the freezer, but isn’t it much more interesting to prepare such a dish yourself? It’s not difficult at all! Here is a recipe for a stew that is guaranteed to succeed!
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By the way: chicken fricassee can rightfully be called a real classic. Because: The dish originated in France, reportedly first mentioned 700 years ago. And where does that name come from? Of course, also from French! The term “fricase” is a combination of the words “frire” and “casser”, which means to fry and cut. Because: meat in fricassee is traditionally chopped or cut into small pieces.
You need: 1 soup chicken, 1 bunch of soup greens, 250 grams of carrots, 300 grams of asparagus, 1 leek, 250 grams of mushrooms, 3 tablespoons of butter, 1 tablespoon of flour, 150 milliliters of white wine, a little lemon juice, 100 milliliters of whipped cream, bay leaf, peppercorns, salt, pepper and nutmeg.
Recipe for chicken fricassee: The base is a delicious chicken broth
How it works: First, the chicken stock is cooked. To do this, wash the chicken and put it in a saucepan, pour 3 liters of water and simmer on medium heat for about an hour. If necessary, remove the foam again and again so that the broth does not become cloudy. Clean and coarsely chop the greens of the soup. Once the chicken is cooked, add the vegetables, bay leaves, a teaspoon of peppercorns, and about 1 to 1.5 teaspoons of salt to the chicken. Let it cook for about 45 minutes.
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While cooking, wash carrots, asparagus, leeks and mushrooms and cut them into small pieces. Remove the chicken from the broth and let cool slightly. Strain the broth through a sieve, measure 800 milliliters and bring to a boil again. When the chicken cools down a little, gradually separate the meat from the chicken and cut it into small pieces. Add the vegetables to the boiling broth and simmer for about 10 minutes. Then drain and collect the decoction again.
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Melt the butter in a saucepan and add the flour. Stir constantly to prevent burning. Deglaze with stock and wine and bring to a boil, stirring, until slightly thickened. Then season with salt, pepper and nutmeg. Finally, place the chicken and vegetables in the fricassee and reheat briefly. Finally, smear with cream. Rice goes well with this, but fricassee also tastes good as a stew. Bon appetit!
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