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.
Makes 4 servings
- 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
- 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.
- 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.
- Add peas (if using) and simmer for 2 to 3 minutes. Add cream. Season. Sprinkle with parsley to garnish.
- 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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