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

Instructions

Bring 2 liters of water to a boil in a pressure cooker, add the 2 chicken broth cubes and the whole chicken.
Close the pressure cooker and cook on low heat for 45 to 70 minutes until the chicken is very tender and the internal temperature reaches at least 74°C / 165°F.
Remove the chicken and shred the meat from the bones while still warm, then cut into bite-sized pieces.
Melt 1 tablespoon margarine in a saucepan over medium heat, add 3 tablespoons flour, and stir for 1 to 2 minutes to make a light roux without browning.
Gradually pour in roughly 1 liter of the cooking liquid, stirring constantly, and bring to a boil over medium-high heat until the sauce thickens (about 5 minutes).
Add the shredded chicken and season to taste with curry, nutmeg, and salt.
Reduce heat to low and simmer for 10 minutes.
Serve with rice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.