Hühnerfrikassee (German Chicken Fricassee)

• Parsley2 tbsp fresh parsley
• Carrot1 large carrot
• Mushroom100g fresh button mushrooms
• Pea150g frozen peas
• White asparagus200g white asparagus (canned or fresh)
• Butter4 tbsp butter
• Flour3 tbsp all-purpose flour
• White pepperto taste white pepper
• Lemon juice1 tbsp lemon juice
• Heavy cream100ml heavy cream
• Chicken broth1 liter chicken broth
• Chicken breast600g chicken breast
• Leek1/2 leek
• Celery1 celery stalk
• Saltto taste salt

How to Make It

• 1

  Place 600g chicken breasts, 1 large carrot, 1/2 leek, and 1 celery stalk in a large pot. Cover with 1 liter of chicken broth, ensuring chicken is submerged. Bring to a boil, then reduce heat, skim any foam, and simmer gently for 20-25 minutes until chicken is cooked through.

• 2

  Carefully remove the chicken from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve into a separate bowl, reserving the vegetables. Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.

• 3

  In the same large pot (cleaned), melt 3 tablespoons of butter over medium heat. Add the reserved cooked carrot and leek (finely chopped) along with 100g fresh button mushrooms (sliced). Sauté for 5-7 minutes until the mushrooms are tender and lightly browned.

• 4

  Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables, stirring constantly for 1-2 minutes to create a light roux. This step helps thicken our rich sauce – ensure the flour is fully incorporated.

• 5

  Gradually whisk in 750ml of the reserved chicken broth, stirring continuously to prevent lumps. Bring the sauce to a gentle boil, then reduce heat and let it simmer for 5 minutes, stirring occasionally, until it thickens.

• 6

  Stir in 200g of white asparagus (drained and cut into 2-3 cm pieces if using canned, or blanched if fresh) and 150g of frozen peas. Cook for another 3-5 minutes, or until the vegetables are heated through and the peas are tender-crisp.

• 7

  Remove the pot from the heat. Stir in the shredded chicken, 100ml heavy cream, and 1 tablespoon of fresh lemon juice. Taste and season generously with salt and white pepper. Garnish with 2 tablespoons of freshly chopped parsley before serving. Enjoy with rice or new potatoes!