German Chicken Recipes Fricassee Recipe 435

SECRET RECIPE CHICKEN FRICASSEE

Steps:

• Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
• Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
• Whisk egg yolks and lemon juice together in a bowl.
• Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
• If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
• Stir chicken breast pieces into sauce until chicken is heated through.

GERMAN CHICKEN RECIPES: FRICASSEE RECIPE - (4.3/5)

Steps:

• Soup: - wash the chicken, dry it and put it a pan that is big enough for 2-3 liter liquid - add 2 liter cold water and bring it to a boil. - cut celery root in cubes, cut carrots in 2-3 pieces. - add the celery, the root, carrots, bay leaves to the broth. - cut the onion in 2 pieces, in every piece stick a clove, add it to the soup. - let it simmer for 1-2 hours or until chicken meat is tender. Fricassee: - take the cooked chicken out of the broth, drain it through a a sieve. Keep 1 liter for the fricassee. - Remove all the nice looking meat from the bones (don't use the skin, or dark brown pieces); cut bigger pieces into smaller pieces. - Drain mushrooms and asparagus. If you use frozen asparagus break the frozen asparagus in small pieces. - Add butter in an extra pan and on reduced heat, mix in the flour while stirring until the flour has a golden yellow color. The butter should not become brown. - Very slowly add the chicken broth, first a little bit, then more and more while whisking it. You want to avoid clumping. - Let it simmer for 10 minutes on low heat while stirring frequently. - Add chicken meat, asparagus, peas and mushrooms to the sauce. - Now add the yolk into the milk, and mix it carefully into the fricassee mix. Important: The sauce should not be boiling hot. Let it cool off a bit before adding the yolk/milk mix, and don't bring it to a boil again. - Squeeze the lemon and and add the juice to the sauce. Spice it with salt and pepper and nutmeg to taste. You can also add additional lemon juice if you think it needs more. You should taste the juice a bit.

CHICKEN FRICASSEE

Steps:

• Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
• To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
• Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
• Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.

CHICKEN FRICASSEE

Steps:

• In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

GERMAN CHICKEN CREAMY CORN

Steps:

• Heat the olive oil in a skillet and brown the chicken.
• Cut the bacon in pieces and add it to the skillet.
• Add the corn and the mushrooms. Season with salt and pepper and then add the lemon juice and at last the water.
• Simmer for 50 minutes.
• Add the creme and simmer for another 10 minutes.

GERMAN CHICKEN

Steps:

• Preheat oven to 350 degrees. In small skillet, cook bacon until crisp. Drain bacon on paper towels, crumble, and set aside. Cook onion and garlic in bacon drippings until crisp tender, about 4 minutes.
• In 9x13 glass baking dish, combine sausage, sauerkraut, tomato sauce and honey and mix well (you might want to spray dish with cooking spray to keep from sticking). Add cooked onion and garlic (including drippings) and stir.
• Sprinkle chicken breasts with salt and pepper and place on top of sauerkraut mixture. Sprinkle everything with the bacon.
• Cover with foil and bake for 55-65 minutes or until chicken is thoroughly cooked.

CHICKEN FRICASSEE, WITH MUSHROOMS IN WHITE SAUCE

Steps:

• In a large heavy-based sauté pan or casserole over medium heat, add the olive oil. Season the chicken with salt and pepper, then add to the hot pan (put the thighs in skin side down) and sauté for 3-4 minutes on one side, until golden. (You may need to do it in two batches if your pan is small) Turn the chicken over, add the lardons, garlic, and mushrooms and mix well. Stir in the bay leaf, rosemary, and thyme.
• Add the brandy, and increase to medium-high heat and simmer for 1 minute, then lower the heat back to medium and simmer gently for 2-3 minutes.
• Pour in the chicken stock and bring to a gentle simmer. Cook uncovered, over medium-low heat for 10 minutes, then cover and cook for a further 15 minutes, until the chicken is cooked through.
• Transfer to a baking tray, and place under a hot grill for 4-5 minutes for crispy skin (this is an additional step which I did to crisp up the skin).
• In the meantime, increase the heat under the pan to medium-high to reduce and slightly thicken the sauce.
• Discard the garlic, rosemary and bay leaf. Spoon sauce with mushroom and bacon onto plate and top with chicken. Garnish with thyme (leaves only) or chopped parsley.