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This velvety chicken fricassee combines tender poultry with crisp vegetables in a silky cream sauce. The perfect balance between creamy consistency and fresh ingredients makes it a timeless family dish that delights both children and adults.
In my kitchen, this dish is especially popular when I want to use up leftovers from Sunday roast or boiled chicken. The combination of a few ingredients creates a surprisingly aromatic dish.
Carefully Selected Ingredients
- Chicken meat: Tender and lean for optimal flavor
- Mushrooms: For earthy aroma
- Carrots: Sweet component and color
- Peas: Fresh sweetness and crisp texture
- Cream: Makes the sauce velvety and smooth
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Detailed Preparation
- Meat Preparation:
- Cut chicken into uniform cubes
- Optimally use leftovers from the previous day
- Briefly sear breast fillet if no leftovers are available
- Pay attention to tender consistency
- Creating Roux:
- Melt butter until golden yellow
- Stir in flour evenly
- Stir continuously
- Avoid lumps
- Sauce Preparation:
- Slowly pour in broth
- Stir constantly for smoothness
- Bring to a boil and let thicken
- Carefully stir in cream
- Finalization:
- Cook vegetables until crisp-tender
- Warm chicken without overcooking
- Season with lemon
- Serve immediately
In my family, this dish is especially popular with the children. The creamy sauce makes even vegetable skeptics happy.
Perfect Accompaniments
Serve the fricassee with fragrant basmati rice, which perfectly absorbs the creamy sauce. Boiled potatoes offer a hearty alternative. For more freshness, a light cucumber salad is suitable. A dollop of cranberry sauce provides a fruity-tangy accent.
Creative Variations
The basic version can be wonderfully adapted. Asparagus in spring makes it seasonal. Capers provide a piquant note. A version with veal becomes particularly tender. For an exotic version, pineapple and curry are suitable.
Quick Preparation
For a particularly time-saving version, you can use frozen vegetable mixes. Pre-prepared chicken from the previous day makes it the perfect leftover meal. The roux cannot be replaced but is ready in just a few minutes.
Professional Flavors
For more depth, add some white wine to the sauce. A bay leaf during simmering enhances the aroma. Stir in fresh herbs like parsley or tarragon at the end. A pinch of nutmeg completes the flavor profile.
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Cultural History
Fricassee originally comes from French cuisine and means 'cut into pieces'. In Germany, it became a popular middle-class dish. In northern Germany, it is traditionally prepared with asparagus. In many families, it is part of the standard repertoire of home cooking.
After many years of experience with various fricassee recipes, this version has proven to be the perfect balance between effort and flavor. The combination of tender chicken, fresh vegetables, and silky sauce makes this dish a timeless classic. I find it particularly fascinating how this simple dish transforms leftovers into a complete, impressive meal.
Frequently Asked Questions
- → Can I use frozen chicken?
- For this recipe, you should use already cooked chicken leftovers. Fresh or frozen raw meat would need to be cooked separately first.
- → How do I guarantee a lump-free roux?
- The trick is in constant, rapid stirring with the whisk while gradually adding the liquid to the flour-butter mixture. The temperature of the liquid doesn't matter much.
- → Can I use other types of vegetables?
- Yes, you can adjust the vegetables as you like. Classic options are carrots, peas and mushrooms, but asparagus or bell peppers also work well.
- → How can I prepare the fricassee without cream?
- You can replace the cream with milk or plant-based cream. The fricassee will be a bit less creamy but still tastes delicious.
- → Can I freeze chicken fricassee?
- Yes, chicken fricassee is suitable for freezing. When reheating, you may want to add some water or broth as the sauce thickens somewhat when frozen.
- → What can I serve with chicken fricassee?
- Chicken fricassee is classically served with rice. But it also goes well with potatoes, pasta or bread dumplings. A fresh salad makes a nice accompaniment.