Fast Chicken fricassee

When I'm planning to cook chicken soup, I do not buy chicken soup, but a whole chicken that I boil off. The chicken breast comes into the soup and from the rest I make a quick and easy chicken fricassee:

  • 40 g of butter
  • 60 g of flour
  • about 1 liter of instant chicken broth
  • the leftover and small-plucked chicken meat
  • 3 egg yolks and 6 tablespoons cream
  • as desired: frozen peas, mushrooms, perhaps asparagus, parsley, salt, pepper, a little lemon juice (bottle) or white wine

Drain the butter in the pot and mix with the flour (roux). Gradually add the chicken broth to the desired consistency and stir well with the whisk so that no lumps form. Season the sauce with salt and pepper and add the chicken. Simmer for a few minutes, then add the other ingredients as desired. For example, we like no asparagus, so it's left out. Simmer again for a few minutes until the peas are cooked.

Remove the pot from the oven. Stir the egg yolks with the cream and put them under the sauce. The sauce must not cook now, otherwise the yolk-cream mixture clots. Season again, done! We like to eat rice.

I cooked it today at noon and had no cream left in the house. Result: It's also Schmand!

Chicken Fricassee Made Quick and Easy | February 2024