Tasty German chicken fricassee

This super creamy chicken and veggie mix is a true comfort food. It pops up in German kitchens when you're in a rush but still want lots of flavor. Tender chicken, crisp veggies and a smooth, lighter sauce all come together for the perfect cozy weeknight meal or to share with friends on a Sunday.

Every fall, after our trips outdoors, my family always wants chicken fricassee. Everyone agrees, the comforting combo of chicken, veggies and that yummy thick sauce is always a hit at home.

Ingredients

• Chicken: Use cooked meat or rotisserie leftovers. If you add it at the end, it'll stay juicy and soft.
• Mushrooms: Add some earthiness. Get fresh, firm mushrooms with tight caps and no bruises.
• Carrots: Go for crisp, bright orange ones. They taste sweeter if they don't have tough centers.
• Peas: Frozen peas work best. They stay bright and don't turn mushy in the pot.
• Asparagus: Choose either green or white. Check for tight tips and a good snap when bent.
• Chicken broth: Packs in tons of flavor. Homemade from simmering chicken is best if you can swing it.
• Butter: Makes a tastier roux. Sweet cream butter adds the best melt-in taste.
• Flour: Thickens the sauce. Go with regular 405 type for a pretty smooth finish.
• Cream: Makes everything extra rich. Don’t go for super low fat or you’ll miss the flavor.
• Egg yolk: Grows that glossy shine and takes the sauce up a notch.
• Lemon juice: A quick squeeze brightens all the flavors.
• Salt and pepper: Add as much as you like. Freshly cracked pepper tastes best.

If you buy super fresh ingredients and check that the veggies and meat are nice and firm, your finished dish will taste so much better.

Step-by-step guide

Finish with rice or mash and serve hot off the stove:

Warm the chicken:

Pop the cooked chicken in the sauce last. Gently heat everything for five minutes so the meat gets hot again.

Season and add a splash of lemon:

Add salt, pepper, and a bit of lemon juice till it tastes just right to you.

Stir in egg yolk:

Mix egg yolk with a spoon of the sauce in a small bowl until smooth. Slowly pour back in while the sauce is hot, not bubbling, so the yolk stays silky.

Mix in veggies and cream:

Stir in carrots, peas, mushrooms, and the blanched asparagus. Cream goes in last for max smoothness. Let it all simmer for eight minutes, medium heat, till veggies are done.

Get the sauce going:

Add chicken stock to your roux little by little, whisk as you go so it stays lump-free.

Make a roux:

Let butter melt slowly in a wide pot. Stir in flour and cook, always stirring, till it’s gold and smells nutty. This forms your sauce base.

Blanch asparagus:

Boil asparagus bits in salty water with a hint of sugar for two minutes. Cool off in ice water so they stay crisp.

Chop the veggies:

Peel and dice carrots small. Wipe mushrooms and slice thin. Peel asparagus and trim away woody bits—just cut the ends if using green.

Cook the chicken:

Use sliced chicken meat or boil up a whole bird with broth and basic veggies. Next, peel off the skin and chop it into bite-size pieces.

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Good to know

Packed with protein and gives you tons of vitamins from all those veggies.

Storage tips

This dish keeps fine for two or three days in the fridge if it's covered. Keep it sealed up so it doesn’t soak in other fridge smells. When reheating, add a bit of chicken stock or milk to make it silky again. Freezing? Split it up first and thaw gently in the fridge so your chicken stays tender.

Easy swaps

No asparagus at home? Try broccoli or cauliflower for a change. Fresh herbs like chives or parsley pop some brightness on top. Use turkey or veal if you don’t want chicken. Hate mushrooms? Leave them out and just use more peas and carrots instead.

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Serving ideas

It's classic over fluffy long grain rice but also awesome with creamy mashed potatoes. Toss on a little fresh chopped parsley for some color. Try serving it in cute ramekins for appetizers when you have guests over.

Story tidbits

This chicken and veggie dish is super old-school in Germany and actually has French roots. By the 1800s, it was a regular in German homes since folks always liked finding new ways to use up leftovers—something that's still smart today. Lots of families still share it across generations.

Recipe FAQs

→ What vegetables go great in chicken fricassee?

Traditionally, you'll want carrots, mushrooms, asparagus, and peas. You could also try adding green beans or kohlrabi for more variety.

→ Can you freeze chicken fricassee?

Absolutely! Freezes really well. When you reheat, take it slow so your sauce stays smooth and creamy.

→ How do you get the sauce extra creamy?

Mix in an egg yolk and splash of cream right at the end. That makes the sauce really rich and silky.

→ What's the best chicken to use?

Cooked chicken breast or thigh works great. Got leftover roast chicken? That fits perfectly too.

→ How should you season chicken fricassee?

Go with salt, pepper, and some lemon juice. Finely chopped parsley is a nice touch if you like it.