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German Chicken Fricassee Recipe
➤ by Oma Gerhild Fulson
Make this chicken fricassee recipe, aka Hühnerfrikassee, and you'll think you're back in Oma's kitchen. German comfort food. Originally just a 'leftover' meal, now it graces the best restaurant menus.
Leftover veggies and whatever's in the fridge would normally find their way into the fricassee.
I've added a super SUPER QUICK version in the hints below, as well! Perhaps you'll pick up a cooked chicken at the deli in order just to make this. Don't forget to use the carcass to make chicken soup later :)
It's interesting how some foods bring back memories of one's childhood. Especially when these memories are pleasant, these foods become comfort foods. Chicken fricassee is one of these, for sure.
There’s something absolutely mouth-watering about having a German meat-and-potato dinner. Get Oma's revised collection of her favorites in German Meat Dishes.
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- Originally thought to stem from France, fricassee is described as being "halfway between a sauté and a stew" by Julia Childs
- In a traditional French (and American) fricassee, the cut-up meat is first sautéed (but not browned) and then liquid is added and it is simmered to finish cooking
- The traditional German way of making chicken fricassee is to cook the bird in water with added veggies to create wonderfully flavored meat and delicious broth
- Traditional for the German one is to add white asparagus tips
Oma says,
I remember my Mutti serving this over a bed of rice and her creamed peas and carrots on the side. Pure comfort food!
In the photo above, I've made the chicken fricassee with just mushrooms. Hubby and I LOVE freshly ground black pepper, but if you don't want the 'dark specks', then add white pepper.
Ready to make this Chicken Fricassee?
Oma's German Chicken Fricassee Recipe
Make this chicken fricassee recipe, aka Hühnerfrikassee, and you'll think you're back in Oma's kitchen. German comfort food. Originally just a 'leftover' meal, now it graces the best restaurant menus.
Leftover veggies and whatever's in the fridge normally find their way into the fricassee. Use this recipe as the starting point of your own version. I like serving this with "steamed" rice.
Prep Time
10 minutes |
Cook Time
30 minutes |
Total Time40 minutes |
Servings:
Makes 4 servings
Ingredients:
- 8 oz fresh mushrooms, sliced
- 1½ lb chicken skinless and boneless thighs, cubed
- 3 tbsp butter
- 1 tbsp olive oil
- 4 tbsp flour
- 2 cups chicken broth, hot
- 1 cup frozen peas (optional)
- ½ cup cream (whipping or 10%)
- salt, pepper
- fresh parsley to garnish
Instructions:
- In a large saucepan add 1 tbsp butter and oil. Add mushrooms and sauté for several minutes until lightly browned. Remove mushrooms 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, bringing to a boil. Return mushrooms to saucepan and stir. Cover, reducing heat to a simmer and cook for about 15 - 20 minutes. If the sauce gets too thick, add a bit extra water.
- Add peas (if using) and simmer for 2 - 3 minutes. Add cream. Season. Sprinkle with parsley to garnish.
Notes/Hints:
- Add 1 tsp capers to the finished sauce
- Add frozen asparagus about 10 minutes before sauce is finished
- Season with 1 tbsp lemon juice
- 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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German Chicken Fricassee Recipe
By Oma Gerhild Fulson
Make this chicken fricassee recipe and you'll think you're back in Oma's kitchen. German comfort food. Originally just a 'leftover' meal, now it graces the best restaurant menus.
Prep Time: 10 minutes
Cook time: 30 minutes
Yield: 4 servings
Ingredients: chicken thighs, mushrooms, butter, oil, flour, peas, cream, spices, parsley, chicken broth,
For the full recipe, scroll up ...
Words to the Wise
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Hi, I'm Oma Gerhild! I'm a food writer and cookbook author, always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result. Read more
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