Traditional Chicken Fricassee Recipe
This Traditional Chicken Fricassee Recipe is easy to prepare following these step by step instructions. If you want to save time, use the remaining broth to make a chicken soup the next day or you could store it in the freezer for later use.
Ingredients for Traditional Chicken Fricassee Recipe:
- 2.26 kg (5.0 lb) of chicken
- 150 g (5.29 oz) of carrots
- 300 g (10.58 oz) of leeks
- 200 g (7.05 oz) of onions
- 60 g (2.11 oz) of celery root
- 4 whole cloves
- 2 teaspoons of salt
- ¼ teaspoon of white pepper
- 2 l – 2 ½ l (2.11 qt – 2.64 qt) of water
Ingredients for gravy of Traditional Chicken Fricassee:
- 5 tablespoons of butter
- 6 tablespoons of flour
- 1 ½ l (1.58 qt) of chicken broth
- 3 tablespoons of water from the canned asparagus
- 200 g (7.05 oz) of fresh white mushrooms
- 425 g (15 oz) of canned white or green asparagus
- 3-4 tablespoons of capers
- 3 tablespoons of lemon juice
- 1 ½ – 2 tablespoons of sugar
- ¾ cup of whipping cream
- 4-6 tablespoons of dry white wine
- 1 teaspoon of salt
- white pepper
Preparation of chicken and broth:
Fill a saucepan with water and add the salt to it. Wash the chicken under running water and place the chicken into the saucepan. Peel carrots and celery root and cut them into chunky pieces. Cut the leeks lengthwise, wash in between the layers of leaves and cut into 1-inch slices. Cut the onion in quarters.
Add the vegetables, cloves, and pepper to the saucepan. Bring the broth to a boil, turn the heat down to between medium low and medium and let it simmer for about 1 ½ hours or until the meat easily slides off the bone of the chicken. Make sure the chicken is covered with water while simmering. Remove the chicken from the saucepan with a pair of tongs and place it in a colander standing on a deep plate.
Let the chicken drain for a few minutes. Remove the skin and bones, and cut the meat into small cubes or pieces. Pass the broth from the saucepan and the liquid drained from the chicken through a sieve or a food mill.
Preparation of gravy and finishing of Chicken Fricassee:
Clean the mushrooms using a brush or a silicon pastry brush. Do not use water. Cut off the ends of the stems and slice the mushrooms. Drain the asparagus and save the liquid. Cut the asparagus into pieces of about 2.5cm — 1in.
Melt the butter and add the flour to make a roux. Fill it up with 1 ½ l — 1.58 qt of the broth to the roux while constantly stirring using a whisk. Add whipping cream, three tablespoons of liquid from the asparagus, lemon juice, wine, sugar, and salt to the broth/gravy and stir using a whisk. Add the sliced mushrooms, capers, and chicken to the gravy and let it simmer on low heat for about 5 minutes. The final step is to add the asparagus and you have your fricassee. Mix the asparagus carefully in, using a spatula. Start from the side of the saucepan and move the spatula to the center of the pan. Spice the fricassee up with salt and pepper to your personal linking.
You can serve the Chicken Fricassee with rice or with Oma’s homemade Bread Dumplings. This Traditional Chicken Fricassee Recipe serves about 6-8 people. To try the Koenigsberger Klopse German Meatballs click here, the Grilled Chicken Drumsticks click here, and the Mustard Sauce Recipe click here.