Chicken fricassee is a great way to prepare a super tasty dish from leftover chicken
pieces and carcasses. My mum used to cook this dish for us on a regular basis and the whole family
loved it. She normally used a stewing hen for the fricassee but I discovered that leftover pieces from chicken breasts with raw meat that is still stuck to the bones and had been frozen were perfect for this dish too.
Preparation time: 15 minutes --------- Cooking time: at least 2 H 30 minutes --------- Resting time: 0 minutes ---------- Total time needed: at least 2 H 45 minutes ---------- Grade of Difficulty: standard
Ingredients for Chicken Fricassee
1kg / 2.2 lbs stewing hen or chicken breast carcusses with meat
1 soup mix
7 mushrooms, quartered
1 egg yolk (optional)
4 cloves of garlic
2 cups of chicken stock
1 heaped tbs. flour
2 tsp. madras curry powder or other hot curry powder (optional)
100 gram / 3.5 oz of butter
50 ml / 1.7 oz fresh cream
2 tbs. lemon juice
Fresh coriander leaves
Directions
Add chicken, soup mix and little salt to a large pot, cover with lid and bring water to the boil
Reduce heat to low and gently simmer the chicken for 2 hours. The meat should easily come of the bones at this time
Take pot of the stove and remove the chicken from the liquid and vegetables.
Let chicken pieces cool down a little and remove all meat from the bones
Keep 2 cups of liquid from the chicken water
Place another pot onto the stove and melt the butter in it
Now add the flour to the bot and mix it thoroughly with the butter using a whisk
Keep mixing the ingredients while adding the 2 cups chicken water in small amounts to the pot. You should end up with a smooth sauce
Add a chicken stock cube and the mushrooms to the pot, reduce the heat, cover with the lid and let the mushrooms simmer gently in the sauce for 5 minutes
Now add fresh cream, lemon juice, curry powder and chicken to the pot, mix all ingredients well, cover with lid and let them gently cook for another 10 minutes
Switch of heat and let the pot stand for another 5 minutes
Garnish with a few fresh coriander leaves and
serve chicken fricassee hot with steamed rice and a fresh salad.
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