Chicken Fricassee After Mum
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 700 g chicken breast
- 2 cans mushrooms, small, whole
- 1 glass asparagus
- 1 large can (s) peas and carrots
- 400 g sausae, fresh
- 200 ml cream
- 20 g butter
- 3 tablespoon flour
- 1 liter chicken broth
- 4 teaspoons curry powder
- salt
- pepper
- parsley
- nutmeg
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Cook the chicken breast in the chicken broth. At the same time, roll small balls out of the meat of the fresh sausage and cook them in hot water.
- While the chicken breasts and meatballs simmer, drain the mushrooms, asparagus, peas and carrots. Chop the asparagus and carrots, and also - if necessary - the mushrooms. Set aside some of the asparagus and the peas and carrots.
- When the chicken breast is done, remove it from the broth and set aside. Prepare a roux in another saucepan with butter and flour. Then pour a large part of the broth over it, so that you get a creamy sauce. Add the cream and season to taste with curry, salt, pepper and nutmeg.
- If the sauce is too thin, thicken it with sauce thickener. Then add the vegetables and the meatballs. Before doing this, add some of the meatballs to the vegetables that have been set aside.
- Chop the chicken breast and add most of it to the fricassee. Sprinkle a little parsley on top.
- Rice is served with it.
- Before doing this, you can add the remaining vegetables, chicken and meatballs to the rest of the broth and bring them to the boil with soup noodles. This gives you a tasty chicken soup as a starter.
- If the liter of broth is not enough, simply stir additional broth and add it to both the soup and the fricassee.
- The chicken fricassee after my mom is a quick but festive meal that my friends regularly look forward to.
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