This is a print preview of "Chicken Fricassee (Huhnerfrikassee)" recipe.

Chicken Fricassee (Huhnerfrikassee) Recipe
by Global Cookbook

Chicken Fricassee (Huhnerfrikassee)
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  Servings: 4

Ingredients

  • 1 x Stewing chicken Cool water Salt
  • 1 x Leek
  • 1 x Celery stalk
  • 1 x Carrot
  • 1 whl clove
  • 1 x Bay leaf
  • 1 sm Onion, cut in half
  • 1 sm Can button mushrooms,liquid removed
  • 1/3 c. Butter
  • 1/4 c. All purpose flour pn Grnd nutmeg
  • 1 tsp Worcestershire sauce Dry white wine, German
  • 1 tsp Lemon juice
  • 1 sm Can of peas, liquid removed
  • 1 x Egg yolk
  • 6 Tbsp. Whipping cream

Directions

  1. Cut chicken into pcs. Place chicken in a deep saucepan; cover with cool water. Add in salt, leek, celery, carrot, whole clove, bay leaf and onion.
  2. Bring to boil; reduce heat. Simmer 1 to 2 hrs, depending on size and tenderness of chicken. When joints linking thigh portions to main body move easily and seem flexable, chicken will be done. Remove chicken from cooking liquid; cold slightly. Remove skin and fat; cut flesh from bones in large pcs. Strain liquid. Cut mushrooms into thin slices. Sautee in a small amount of butter in a medium skillet. Heat butter in a large skillet. Stir in flour. Cook, stirring constantly, till light golden, about 3 min. Add in a small amount of warm cooking liquid and season with salt, nutmeg, Worcestershire sauce, wine and lemon juice. Place chicken pcs, sauteed mushrooms and peas in sauce; hot gently over low heat. When all ingredients are warm, turn off heat. Let stand 3 to 4 min. Before serving, blend egg yolk and whipping cream in a small bowl. Stir egg yolk mix into sauce to make it smooth and rich. Serve warm with rice.