Chicken Fricassee (Huhnerfrikassee) recipe
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Categories of Recipe
Chicken Recipes
German Recipes
Poultry Recipes
Rice Recipes
 
Timings & Yeildings
Prepration : 10
Cooking : 30
Total : 40
Yeildings: 4servings
Direction and Ingredients
Amount Ingredient Preparation
1 Stewing chicken
Cold water
salt
1 leek
1 celery stalks
1 carrot
1 cloves, whole
1 bay leaf
1 small onion cut in half
1 can mushrooms, canned button mushrooms,drained
1/3 cup butter
1/4 cup flour
pn Ground nutmeg
1 teaspoon worcestershire sauce
Dry white wine german
1 teaspoon lemon juice
1 can peas drained
1 egg yolk
6 tablespoons heavy whipping cream
 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, sauteed 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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