German chicken fricassee (Print)
Soft chicken in a rich sauce with fresh veggies, ready to serve when you're craving comfort food fast.
# Ingredients:
→ Seasoning
01 -
A dash of lemon juice
02 -
Salt, use as much as you like
03 -
Black pepper, to taste
→ Base and Thickener
04 -
50 ml heavy cream
05 -
1 egg yolk
06 -
50 g butter
07 -
50 g wheat flour
→ Veggies
08 -
200 g white or green asparagus, cleaned and chopped
09 -
150 g frozen peas
10 -
200 g carrots, peeled and diced
11 -
250 g fresh mushrooms, sliced
→ Chicken and Stock
12 -
800 ml chicken broth
13 -
350 g cooked chicken meat, cubed
# Steps:
01 -
Toss the chicken pieces into the sauce and let them gently warm up for about 5 minutes. Don't let it boil. Dish it out with mashed potatoes or white rice.
02 -
Quickly whisk in the egg yolk (this is optional) while the sauce is hot but not bubbling. It'll get shiny and creamy. Season it with pepper, lemon juice, and a bit of salt.
03 -
Pop the peas, carrots, mushrooms, asparagus, and cream into the sauce. Let cook on medium for around 8 minutes until the veggies are soft.
04 -
While stirring, slowly pour the chicken broth into the flour and butter mix so it stays smooth and lump-free.
05 -
Melt butter in a pot, add flour, and keep it moving until you've got a golden blend.
06 -
Weigh out your peas. Slice mushrooms after a good rinse. Peel and dice carrots into chunks about a centimeter big. Snap off just the woody ends of green asparagus, but peel white and chop off the tough bottom. Boil asparagus in salty water with a pinch of sugar for 2 minutes.
07 -
If it's raw, simmer it with a bit of stock and water until it's cooked through. Pull off the skin and bones. Cut into nice bite-sized pieces.
# Notes:
01 -
Only add the egg yolk over low heat so it doesn't turn into little bits.