German Chicken Fricassee Recipe ❤️

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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.

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:

1. 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. 
2. 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.
3. 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
• 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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