Chicken Fricassee (Huhnerfrikassee)

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• Categories
• Chicken
• German
• Meat: Poultry
• Rice

Ingredients

Directions

Cut chicken into pieces.

Place chicken in a deep saucepan; cover with cold water.

Add salt, leek, celery, carrot, whole clove, bay leaf and onion.

Bring to boil; reduce heat.

Simmer 1 to 2 hours, depending on size and tenderness of chicken.

When joints linking thigh portions to main body move easily and seem flexable, chicken will be done.

Remove chicken from cooking liquid; cool slightly.

Remove skin and fat; cut flesh from bones in large pieces.

Strain liquid. Cut mushrooms into thin slices. Saute in a small amount of butter in a medium skillet.

Melt butter in a large skillet.

Stir in flour.

Cook, stirring constantly, until light golden brown, about 3 minutes.

Add a small amount of hot cooking liquid and season with salt, nutmeg, Worcestershire sauce, wine and lemon juice.

Place chicken pieces, sautéed mushrooms and peas in sauce; warm gently over low heat.

When all ingredients are hot, turn off heat.

Let stand 3 to 4 minutes.

Before serving, blend egg yolk and whipping cream in a small bowl.

Stir egg yolk mixture into sauce to make it smooth and rich.

Serve hot with rice.

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