Creamy Chicken Fricassee
Tender chicken with mushrooms, peas, and asparagus in a velvety white sauce.
- Preparation
- 20 min
- Cook/bake time
- 1 hr 10 min
- Total
- 1 hr 30 min
- Difficulty
- Medium
- Calories
A clever kitchen classic for leftovers. A boiled soup hen yields tender meat, rich broth, and a delicate white sauce. Mushrooms, peas, and a splash of lemon make the fricassee fresh and festive. Serve it classically with rice or butter rice and, if you like, a puff pastry shell.
Step-by-step instructions
- 1
Boil the chicken
Place the chicken with the soup vegetables, bay leaves, salt, and peppercorns in a pot with just enough water to cover it. Let it simmer gently over low heat for 60 minutes. Remove it from the pot, let it cool slightly, and pull the meat from the skin and bones. Strain the broth, as it is the base for your sauce.
- 2
Sauté the mushrooms
Fry the mushrooms in a little butter until golden brown, salt them only at the end, and then set them aside.
- 3
White sauce
Melt the butter, stir in the flour, and cook it lightly without letting it take on any color, because the sauce should remain beautifully white. Gradually pour in 700 ml of hot broth, stir until smooth, and let everything simmer for 5 minutes until creamy.
- 4
Combine everything
Add the cream, mushrooms, peas, asparagus, and the shredded chicken to the sauce and let everything get hot. From this point on, nothing should boil vigorously.
- 5
Season to taste
Remove the pot from the heat. Mix the egg yolk with a little sauce and stir it in, which makes the fricassee velvety without curdling. Season to taste with lemon, nutmeg, salt, and white pepper, and serve everything with rice.
