Chicken fricassee with young vegetables

Chicken fricassee with young vegetables

28 ratings

Bettina, working mum


„This classic chicken fricassee is my family’s favorite Sunday dish.“

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 ml
chicken stock
2
chicken breasts
4
mushrooms
1
carrot
½
kohlrabi
1
shallot
½ bunch
parsley (flat)
100 g
peas (frozen)
1
bay leaf
2
whole allspice
2
black peppercorns
25 g
butter
25 g
all-purpose flour
100 ml
heavy cream
rice to serve
Metric
Imperial
  • 400 ml chicken stock
  • 2  chicken breasts
  • 4  mushrooms
  • 1  carrot
  • ½  kohlrabi
  • 1  shallot
  • ½ bunch parsley (flat)
  • 100 g peas (frozen)
  • 1  bay leaf
  • 2  whole allspice
  • 2  black peppercorns
  • 25 g butter
  • 25 g all-purpose flour
  • 100 ml heavy cream
  • rice to serve

Utensils

  • deep frying pan with lid
  • large sieve
  • large bowl
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Maracuja Spritzer
The exotic maracuja juice makes for a fruity and tingly taste sensation. The slight acidity of maracuja is balanced out by the mildness of the chicken fricassee.

Nutrition per serving

Cal
569
Protein
43g
Fat
33g
Carb
24g

Step 1/6

Quarter mushrooms. Cut carrot and kohlrabi into hazelnut-sized pieces. Finely chop shallot. Cut chicken breasts into bite-sized pieces.
  • 4 mushrooms
  • 1 carrot
  • ½ kohlrabi
  • 1 shallot
  • 2 chicken breasts
  • cutting board
  • knife

Quarter mushrooms. Cut carrot and kohlrabi into hazelnut-sized pieces. Finely chop shallot. Cut chicken breasts into bite-sized pieces.

Step 2/6

Place mushrooms, chopped shallot, carrot, kohlrabi and chicken breast into a deep frying pan with the bay leaf, allspice, and pepper corns. Fill up with chicken stock and boil with lid closed for approx. 5 min.
  • 1 bay leaf
  • 2 whole allspice
  • 2 black peppercorns
  • 400 ml chicken stock
  • deep frying pan with lid

Place mushrooms, chopped shallot, carrot, kohlrabi and chicken breast into a deep frying pan with the bay leaf, allspice, and pepper corns. Fill up with chicken stock and boil with lid closed for approx. 5 min.

Step 3/6

Meanwhile, finely chop parsley.
  • ½ bunch parsley
  • cutting board
  • knife

Meanwhile, finely chop parsley.

Step 4/6

Drain cooked vegetables and chicken. Save the stock. Pick out the spices. Melt butter in the same pan. Gradually add the flour and heat for approx 2 min., stirring continuously.
  • 25 butter
  • 25 all-purpose flour
  • large sieve
  • large bowl
  • cooking spoon

Drain cooked vegetables and chicken. Save the stock. Pick out the spices. Melt butter in the same pan. Gradually add the flour and heat for approx 2 min., stirring continuously.

Step 5/6

Add the stock from step 4, as well as the heavy cream, to the roux. Put the vegetables and the chicken back into the pan. Now, add the peas and bring to a boil.
  • 100 ml heavy cream
  • 100 peas

Add the stock from step 4, as well as the heavy cream, to the roux. Put the vegetables and the chicken back into the pan. Now, add the peas and bring to a boil.

Step 6/6

Next, stir in the chopped parsley and serve warm with rice.
  • rice to serve

Next, stir in the chopped parsley and serve warm with rice.