Mamas Chicken Fricassee

Chicken fricassee is a great way to prepare a super tasty dish from leftover chicken pieces and carcusses. 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

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 


  • 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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