Creamy German classic (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 3/4 cups (400ml) chicken broth (e.g., strained leftovers from chicken soup or store-bought chicken stock)
02 -
9 oz (250g) boneless chicken meat (e.g., leftovers from boiled chicken, chicken breast, or rotisserie chicken)
03 -
5.3 oz (150g) carrots, peeled and very finely diced
04 -
5.3 oz (150g) white button mushrooms, quartered or cut into eighths depending on size
05 -
5.3 oz (150g) frozen peas
→ For the Sauce
06 -
2 tablespoons (25g) butter
07 -
2 tablespoons (25g) all-purpose flour (any type)
08 -
1/2 cup (100ml) heavy cream
09 -
Splash of lemon juice
10 -
Salt and pepper to taste
# Instructions:
01 -
First, prepare the chicken meat leftovers and cut them into bite-sized pieces, such as small cubes. It doesn't matter what type of cooked or roasted chicken is used - leftover soup meat, chicken breast, or rotisserie chicken all work well. Always use skinless white meat.
02 -
Peel the carrots and cut them into very small pieces, clean the mushrooms and cut them as desired, measure out the frozen peas. Have the chicken broth ready.
03 -
Melt the butter in a pot and then add the flour to the melted butter. Using a whisk, continuously stir the flour and butter mixture quickly until it turns golden yellow.
04 -
Gradually whisk in the chicken broth (whether warm or cold) at a somewhat slower pace. Stir quickly to avoid lumps forming. Bring everything to a brief boil.
05 -
Add the cream, mushrooms, diced carrots, and peas, then let everything simmer for 5-8 minutes. Stir occasionally.
06 -
Season the chicken fricassee with a splash of lemon juice, salt, and pepper, then add the chicken pieces and let them warm through for 5 minutes. Best served with cooked rice.
# Notes:
01 -
In my experience, it doesn't matter whether the liquid you add to the roux is hot, lukewarm, or cold to avoid lumps. What matters is the stirring - no stress about lumps!
02 -
Chicken fricassee is a perfect way to use up leftover chicken meat.