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Chicken Fricassee
5
(1)
35 min
Knuspr-Küche
Dieses klassische Hühnerfrikassee schmeckt wie bei Oma: Zartes Hühnerfleisch in einer cremigen Sauce mit Erbsen, Möhren und einem Hauch Muskat. Das traditionelle deutsche Gericht ist in nur 35 Minuten fertig und lässt sich wunderbar mit Reis oder Kartoffeln servieren. Ein echtes Wohlfühlessen für die ganze Familie — einfach zuzubereiten und immer wieder lecker.
Ingredients
Preparation method
Ingredients overview
- 400 grams chicken
- 4 small onions
- 4 carrots
- 4 tsp chicken broth
- 4 bay leaves
- 160 grams long-grain rice
- 8 spring onions
- 20 grams butter percentage
- 20 grams flour percentage
- 20 tbsp low-fat milk
- 1/4 tsp pepper percentage
- 1 pinch nutmeg percentage
- Salt percentage
Cook the long-grain rice according to the package instructions. Meanwhile, roughly dice the onions, peel and wash the carrots. Bring 250 ml of water to a boil with the broth, onions, bay leaves, carrots, salt, and peppercorns. Wash the chicken meat and carefully add it to the boiling broth. Cover with a lid and simmer everything for about 10 minutes.
Cut the spring onions into small pieces. Once cooked, remove the chicken from the broth and allow it to cool. Pour the fricassee broth through a large sieve and collect the liquid in a large pot. Now slice the cooked carrots and cut the cooked chicken into pieces.
Sauté the spring onions in a pan, then dust with flour. While stirring constantly, add the broth and milk to make a roux and bring to a boil until it turns light yellow. Then add the carrot and chicken pieces and simmer everything for about 2 minutes. Finally, season the chicken fricassee with salt, pepper, and nutmeg and serve together with the cooked long-grain rice.
Chef's tip
If you fry your spring onions in already hot fat, it simply tastes best!
30 min
Under an hour
