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Traditional German Chicken Fricassee Recipe – Oma's Hühnerfrikassee

Make this chicken fricassee recipe, aka Hühnerfrikassee, and you'll think you're back in Oma's kitchen.

It's one of those convenient one-pot meals you can throw together quickly using whatever you may have laying around. Perfect for an easy dinner any night of the week.

Servings:

Makes 4 servings

Ingredients:

• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 8 ounce fresh white or cremini mushrooms, sliced
• 1½ pounds boneless skinless chicken thighs, cubed
• 4 tablespoons all-purpose flour
• 2 cups chicken broth, hot 
• 1 cup frozen peas (optional)
• ½ cup heavy cream, or 10%
• salt, pepper
• fresh parsley to garnish

Instructions:

1. In a large saucepan or dutch oven, heat oil and 1 tablespoon butter over medium heat. Add mushrooms and sauté for several minutes until golden brown. Remove mushrooms with a slotted spoon and set aside. 
2. Add remaining butter and lightly cook chicken without browning it. Sprinkle with flour and stir to mix. Add hot broth and continue stirring; increase heat and bring to a boil. Return mushrooms to saucepan and stir. Cover, reduce to medium-low heat and simmer for about 15 - 20 minutes. If the sauce gets too thick, add a bit extra water.
3. Add peas (if using) and simmer for 2 to 3 minutes. Add cream. Season. Sprinkle with parsley to garnish.

Notes/Hints:

• Add 1 teaspoon capers to the finished sauce.
• Add frozen asparagus about 10 minutes before sauce is finished.
• Season with 1 tablespoon lemon juice.
• You can substitute the the boneless skinless thighs for boneless skinless chicken breasts.
• If you prefer a creamy white wine sauce, replace ½ cup chicken broth with ½ cup dry white wine such as Sauvignon Blanc, Riesling, or Pinot Grigio.
• Use paprika and/or nutmeg to season.
• I usually make my "steamed" rice to serve with this.
• SUPER QUICK FRICASSEE: use leftover cooked chicken and follow the above recipe, only the cooking time is reduced to about 5 minutes for the chicken to heat through and the flour to cook.
  

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