“Hühnerfrikassee ist ein klassisches Gericht der deutschen Küche und wird oft als saftig, lecker, schnell und einfach zubereitbar bezeichnet. Durch die Verwendung von frischen Zutaten und der Sauce aus einer Mehlschwitze wird das Frikassee zu einem kulinarischen Highlight. Hier erfahren Sie, wie Sie ein perfektes Hühnerfrikassee zaubern können.”

Hühnerfrikassee | saftig | lecker | schnell | einfach | frisch | Frikassee | Sauce | Mehlschwitze

“Hello and welcome back to the Happy Kitchen. Today, we’re going to make a delicious chicken fricassee together. My grandma used to make it for us, and I’m sure she made it for you too. I wish you all the best with this medium [Music]. Let me show you what we need for this recipe. We need fresh carrots, frozen peas, flour and butter, salt and sugar, cream, white wine, Tabasco, Worcestershire sauce, lemon juice and the poultry stock from last time. We will be using chicken thighs as our filling. For those who missed the last video, I’ve included a link to it in the video description.

First, I’ll pass the poultry through a very fine filter to make sure there aren’t any large particles in the final dish. I’ll remove the chicken from the stock, remove the skin and shred the meat. Next, I’ll remove the warm chicken thighs from the carcass. It’s easier to remove the skin while they’re still warm.

Now, let’s talk about the importance of a good stock. The stock forms the basis for the fricassee. If the base isn’t right, no matter how well we keep going, it won’t taste good. It’s that simple. I’m shredding the chicken thighs by hand, and I want to make sure the pieces aren’t too small.

One of the keys to a perfect chicken fricassee is to use chicken thighs instead of chicken breast. Thighs are juicier and work better for this dish. Breasts are better for frying, in my opinion. Now that we’ve cleaned the chicken thighs, let’s peel the carrots to add some color to our fricassee.

I’m going to share a quick trick with you. If you’re worried about your carrots rolling around while you’re cutting them, simply cut off a small piece from the bottom and use that flat surface to keep the carrot stable. Now, let’s cut the carrot into small sticks.

We’re ready to start cooking. First, let’s reduce the white wine so that it doesn’t overpower the dish. We’ll add the measured poultry stock from earlier and cream to the wine and bring it to a boil. Next, I’m going to create a roux by mixing butter and flour. I’ll add this mixture to the boiling liquid to thicken the sauce.

We’ll simmer the sauce for a few minutes and then add the carrots. We’ll cook them for about three minutes. Then, we’ll add the peas to the dish and cook everything for another minute. Finally, we’ll add the shredded chicken to the sauce and give it a final stir.

Now it’s time to taste and adjust the seasoning. We’re lucky to have a flavorful poultry stock to use as a base. We’ll add a few drops of Worcestershire sauce and Tabasco sauce to enhance the flavor. Lemon juice will add a fresh taste to the dish.

There you have it, a delicious and hearty chicken fricassee. The sauce is just the right thickness, and the balance of meat and vegetables is perfect. You can serve it with some rice for a perfectly balanced meal. I hope you enjoyed cooking with us in the Happy Kitchen. Until next time, happy cooking.”
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