Chicken Fricassee

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    Ingredients for 3 servings of german chicken fricassee:

    Chicken Fricassee

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    2 chicken breasts, deboned (600-800g)
    vegetables: 1 carrot, celery root, leek
    1,5-1,7l water
    4 tbsp. flour
    40g butter
    3 tbsp. cooking oil (sunflower)
    4 juniper berries
    2 bay leaves
    half tsp. of sea salt
    black pepper

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    Chicken fricassee is a typical and loved dish for a lot of Germans. This traditional german recipe is (when not garnished) quite colorless but all the more a delicacy in respect to the number of it’s fanciers. In our families chicken fricassee is prepared in different variations. One of them is explained in the further article.

     

    Preparation of chicken fricassee:

    1. Clean the vegetables leek, carrot, celery root.

    Vegetable for the preparation of chicken fricassee

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    Cut the vegetables ino chunky pieces and put them together with juniper berries and bay leaves in a 4-5 liter pot.

    Chicken fricassee

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    2. Wash the chicken breasts and cut away useless parts.

    Chicken breasts, raw

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    Put vegetables and spices together with one chicken breast in the pot, add salt. Then pour 1,5 to 1,7 liters of water in the pot (until everything is nearly covered with water).

    Salting the chicken broth

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    Chicken Broth basis

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    3. Bring the broth to boil for round about 15 minutes. Then add the other chicken breast and let everything boil for another 15 to 20 minutes.

    Chicken breast in broth

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    Chicken breast in boiling broth

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    4. Take out the meat, let it cool down.

    Chicken breast done

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    5. For the preparation of a roux you need the butter, cooking oil and flour.

    Flour and butter

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    Melt butter in a deep casserole, add the cooking oil. Dust the flour equable on the mixture of butter and cooking oil.

    Flour into the casserole

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    Let fat and flour connect with each other, stir both ingredients a little bit if necessary and let it take color.

    Roux taking color

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    Add a first ladle of the broth you kept. Stir until the ingredients are well mixed.

    Broth added to the roux

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    First the roux broth mixture will more or less coagulate then it melts again under the influence of the heat.

    Roux coagulating

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    Now it is important to repeat the sequence of adding some broth then using an eggbeater to dissolve the little clots. When you have added all the broth that you kept from boiling the chicken breasts the gravy basis is done.

    ^Dissolving roux with an eggbeater

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    White Gravy basis

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    6. Cut the done chicken breast into bite-sized pieces.

    ^Chicken breast dices in white gravy

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    7. Let the chicken fricassee simmer for another 5 to 10 minutes and then serve it with rice (common).

    Enjoy your meal!!

     


    Chicken Fricassee

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    Chicken Fricassee can be served with:
    Worcester sauce
    white wine
    boiled rice (common)
    boiled potatoe
    s

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