ReceptnaptárHühnerfrikassee (chicken fricassée with mushrooms and asparagus, with rice)
Hühnerfrikassee is a homely German Sunday main course: tender chicken in a creamy, slightly lemony white sauce with mushrooms and asparagus, served with rice. It holds its own as a smart restaurant dish, but is even more at home as a family lunch. Homemade chicken broth is its soul.
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Method
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- Put the chicken in a pot with the water, vegetables and bay leaf, bring to a boil and simmer over low heat for 30-35 minutes until tender.
- Remove the chicken, take the meat off the bone and cut it into bite-sized pieces; strain the stock.
- Melt the butter, fry the mushrooms in it, then sprinkle in the flour and stir for 1-2 minutes.
- Gradually pour in about 500 ml chicken stock, stirring, and bring to the boil until it forms a thick, smooth sauce.
- Add the asparagus or peas and the chicken meat and heat for 5 minutes.
- Mix the cream and egg yolk and thicken the sauce by drizzling it in; do not boil after that.
- Season with lemon juice, salt, pepper and nutmeg and serve with rice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Never boil the sauce after adding the egg yolk, or it will curdle.
- Cook the chicken over gentle heat so it stays juicy and tender.
- Lemon juice and a splash of dry white wine brighten the creamy flavours.
Frequently asked questions
What can replace the asparagus?
Peas, cauliflower or carrots are also very good.
Can it be made ahead?
Yes, the sauce and chicken keep for 1 day in the fridge, but add the egg-yolk thickening only before reheating.
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