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Hühnerfrikassee

Serves 4 to 6 Entree chicken, Poultry

Hühnerfrikassee

Hailing from the kitchens of Berlin and northern Germany, Hühnerfrikassee is a cherished dish that finds its way onto tables whenever comfort is needed. It’s a meal that speaks to family traditions, offering a sense of warmth and hospitality. This home-style version is crafted with care, reflecting the way a German family cook would naturally prepare it, without fuss or pretension.

The dish is a creamy, savory delight, where tender pieces of chicken mingle with the earthy notes of mushrooms and the bright crunch of asparagus tips. A hint of lemon juice and a touch of cream bring everything together, creating a velvety sauce that wraps around each ingredient. It's a dish that invites you to savor its richness and reach for a second helping without hesitation.

Ingredients

  • 800 gcooked chicken meat — cubed
  • 150 gmushrooms — sliced
  • 100 gasparagus tips
  • 100 gpeas
  • 40 gbutter
  • 40 gflour
  • 600 mlchicken broth
  • 100 mlcream
  • 1 tbsplemon juice
  • 1egg yolk
  • to tastefine sea salt

Method

  1. Begin by patting the 800 g of cooked chicken meat dry with paper towels. Season the chicken lightly with fine sea salt. In a large, deep skillet or a wide pot, heat a small amount of clarified butter over medium-high heat. Add the chicken pieces, skin side down, and brown them until the skin is golden and crisp, about 5 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add 40 g of butter and let it melt over medium heat. Add 150 g of sliced mushrooms and sauté until they are golden brown and have released their moisture, about 5 minutes. Stir in 40 g of flour, cooking for another 2 minutes until the flour is lightly golden and has absorbed the butter.
  3. Gradually pour in 600 ml of chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly. Add 100 g of asparagus tips and 100 g of peas, stirring them into the sauce. Cook until the vegetables are tender but still bright in color, about 5 minutes.
  4. Return the browned chicken to the skillet, nestling it into the sauce. Cover the skillet and let the chicken cook gently in the sauce for about 10 minutes, until the meat is heated through and tender. If the sauce is too thin, uncover the skillet and let it simmer until it reaches your desired consistency.
  5. In a small bowl, whisk together 100 ml of cream, 1 tbsp of lemon juice, and 1 egg yolk. Remove the skillet from the heat and slowly stir the cream mixture into the sauce, ensuring it is well incorporated. Taste the sauce and adjust the seasoning with more fine sea salt if needed.
  6. To finish, sprinkle freshly chopped herbs over the Hühnerfrikassee, if desired. Serve the dish hot, accompanied by boiled potatoes or Spaetzle, allowing the creamy sauce to coat the sides. Enjoy this comforting dish, reminiscent of northern German home cooking.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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