Chicken Fricassee, Little Different
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken (soup chicken)
- 2 cubes chicken broth
- 1 tablespoon margarine
- 3 tablespoon flour
- curry
- nutmeg
- salt
Print Recipe
Pin Recipe Instructions
- Bring 2 liters of water to the boil in the pressure cooker, add 2 cubes of soup and the soup chicken.
- Close the pressure cooker and switch back on. Cook on low heat for approx. 45-70 minutes.
- When the soup chicken is tender, take it out and remove the meat from the bones while it is still warm (easier warm than cold) and cut into bite-sized pieces.
- Melt the margarine in a saucepan and use the flour to make a light-colored burn. Pour in about 1 liter of the chicken stock and bring to the boil, stirring constantly, the sauce should be thick. Add the meat, season with curry, salt and nutmeg and simmer on a low heat for about 10 minutes.
- Serve with rice.
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