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Chicken frikasee is a true classic – and not that difficult to prepare. Photo: imago/Shotshop

There are countless dishes that almost everyone knows from childhood, but that are rarely prepared today. Because they are also ready in cans or in the refrigerator section. Awesome chicken example: The classic is also available as a ready-made meal from the freezer, but isn’t it so much more fun to prepare such a meal yourself? It is not difficult at all! Here is a recipe that guarantees ragout success!

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By the way: Frikasee chicken can rightly be called a real classic. Because: The dish comes from France, reportedly first mentioned there 700 years ago. And where does the name come from? Of course also from French! The term fricasee is made up of the words “frire” and “casser”, which means to fry and cut. Because: The meat in fricassee is traditionally minced or cut into small pieces.

You need: 1 chicken soup, 1 bunch of soup greens, 250 grams of carrots, 300 grams of asparagus, 1 leek, 250 grams of mushrooms, 3 tablespoons of butter, 1 tablespoon of flour, 150 milliliters of white wine. lemon juice, 100 milliliters of whipped cream, bay leaves, peppercorns, salt, pepper and nutmeg.

Chicken fricassee recipe: The base is a delicious chicken broth

How it works: First, the chicken broth is boiled. To do this, wash the chicken and put it in a pot, cover it with 3 liters of water and boil it on medium heat for about an hour. If necessary, remove the foam again and again so that the soup does not become cloudy. Clean the soup greens and cut them into large pieces. After the chicken has finished cooking, add the vegetables, a bay leaf, a teaspoon of peppercorns, and about 1 to 1 and a half teaspoons of chicken salt. Let it simmer for about 45 minutes.

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While cooking, wash carrots, asparagus, leeks and mushrooms and cut into bite-sized pieces. Remove the chicken from the liquid and let it cool slightly. Pour the liquid into a sieve, measure 800 milliliters and let it boil again. When the chicken has cooled slightly, gradually separate the meat from the chicken and cut into bite-sized pieces. Add the vegetables to the boiled liquid and boil for about 10 minutes. Then strain and collect the liquid again.

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Melt the butter in a saucepan and add the flour. We stir it constantly so that it does not burn. We coat it with the meat broth and wine and let it boil, stirring until it thickens a little. Then season with salt, pepper and nutmeg. At the end, we put the chicken and vegetables in the frying pan and heat them for a while. At the end, refine them with a little cream. Rice goes well with this, but frikasee also tastes good as a stew. Enjoy your meal!

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