If all dishes were this simple… Chicken Fricassee with Rice was one of the first dishes I learned in cooking lessons at school. The dish might seem a bit old-fashioned for some people, but for us, it’s still a very tasty dish we make again and again and love to eat! An absolute classic ;)
Yes, I went to a school where cooking was part of the curriculum. The lessons were called »Hauswirtschaft« (translated as home economics) back then. That was in the last century and I have no idea if they still teach it today, but I think it was one of the smartest decisions I could have made as a teenager. Cooking, baking, and stuff like sewing instead of French as a second language. We were cooking and baking (and of course, eating) instead of doing boring language exercises… absolutely perfect in my opinion ;P
Fricassee originates from French cuisine and is prepared in many ways. The unifying element of the different dishes is the (more or less) white sauce and the use of (mostly) white meat. This does not necessarily have to be chicken – turkey, rabbit, or pork are also used in other recipes around the world.
In contrast to a ragout (e.g. goulash), the meat for a fricassee is rarely browned/seared long enough to get some roasting going on – you actually want as less color as possible. This sounds strange and counterproductive at first because browning/searing is what adds flavor to a meat dish, but the motto here is »less is more«. Don’t worry – the dish will not be bland, there is still a lot of flavor in there ;P
In this recipe, there is no frying happening at all. The meat is first cooked in a veggie broth (or chicken broth, if you like), then the sauce is prepared and the pre-cooked (and chopped) meat gets some additional time in the sauce until everything is cooked to perfection. Of course, peas, and carrots also come into play at some point. We should not forget about them ;P
As already mentioned, there are many (sometimes very different) fricassee recipes out there. For my recipe here, the chicken needs to be cut into very small pieces and floats with the veggies in the sauce. In other recipes, the pieces can be much larger and the result looks more like a casserole dish and is perhaps even cooked in the oven instead of on the stove. I have seen many different recipes. There is not one specific way to do it right I guess. Everyone can do as they please. For us, it’s traditionally like you can see in the photos and the sauce is served with a small island of rice in the middle ;P
If you like simple dishes like this, you should perhaps take a look at some of my curry recipes. They are also pretty easy to prepare. Chicken or meat does not always play the main role here, we also like to cook vegetarian and vegan dishes. I definitely recommend my Coconut Curry with Chicken & Chickpeas (CCCC) and my Vegan Thai Peanut & Tofu Curry. Both really delicious!
INGREDIENTS / ZUTATEN
(4-5 servings)
21 oz. (600g) boneless chicken breast
about 34 fl. oz. (1l) veggie broth
1 small red onion, chopped
1.7 oz. (50g) butter
1.7 oz. (50g) all-purpose flour
1/4 cup (60ml) dry white wine
7 oz. (200g) heavy cream
3 tbsp. lemon juice
salt, pepper
21 oz. (600g) frozen peas & carrots
cooked rice to serve
some chopped parsley
some lemon wedges (optional)
(4-5 Personen)
600g Hähnchenbrustfilets
etwa 1 L Gemüsebrühe
1 kleine rote Zwiebel, gehackt
50g Butter
50g Mehl (Type 550)
60ml trockener Weißwein
200g Sahne
3 EL Zitronensaft
Salz, Pfeffer
600g TK Erbsen & Möhren
gekochter Reis zum Servieren
etwas gehackte Petersilie
einige Zitronenspalten (optional)
DIRECTIONS / ZUBEREITUNG
1. Wash, dry, and clean the chicken breast. Place in a large pot and add the veggie broth. The meat should be covered slightly with the broth. Bring to a boil, then reduce the heat a bit and let the meat simmer for about 12 minutes. Prepare the rice according to the packet instructions.
2. Remove the cooked meat from the stock and place it on a plate. Pour the veggie stock from the pot into a large cup and set aside – you need that later for the sauce. Peel and finely chop the onion.
3. Place the pot back on the stove, add a small amount of the butter and melt. Add the chopped onion and sauté until soft and glossy. Add the remaining butter and allow it to melt. Next, add the flour and let it cook in the melted butter for a moment. Deglaze with the white wine, then gradually add the reserved veggie broth and stir well. Start with only about 17 fl. oz. (500ml) of the broth and add more later, if necessary. The sauce should be quite thick. Add the heavy cream and lemon juice and season well with salt and pepper.
4. Cut the chicken into small pieces and add together with the frozen veggies to the pot. Bring everything to a boil and let the Fricassee simmer for another 5 minutes or so. Stir often so nothing burns. If the sauce has thickened too much, stir in a bit more of the veggie broth until you get the right consistency. If necessary, season with some more salt and pepper.
5. Add the Chicken Fricassee in bowls together with the rice, sprinkle with some chopped parsley, and serve with lemon wedges on the side (optional).
1. Die Hähnchenbrustfilets waschen, trocknen und säubern. In einen großen Topf geben und die Gemüsebrühe dazugeben – das Fleisch sollte knapp mit der Brühe bedeckt sein. Die Brühe zum Kochen bringen. Sobald die Brühe kocht, die Hitzezufuhr ein wenig reduzieren und das Fleisch etwa 12 Minuten köcheln lassen. Den Beilagenreis nebenbei nach Packungsanleitung zubereiten.
2. Das gekochte Fleisch aus der Brühe holen und auf einem Teller zwischenparken. Die Brühe abgießen und auffangen – damit wird später die Soße zubereitet. Die Zwiebel schälen und fein hacken.
3. Den Topf zurück auf den Herd stellen und ein wenig der Butter darin schmelzen. Die gehackte Zwiebel darin kurz anbraten. Sobald die Zwiebelstücke weich sind, die restliche Butter dazugeben und schmelzen lassen. Das Mehl dazugeben und kurz anschwitzen. Mit dem Weißwein ablöschen, dann nach und nach die zurückbehaltene Brühe dazugeben und gut verrühren – es sollten erst einmal nur etwa 500ml der Brühe verwendet werden. Die Soße sollte recht dickflüssig sein. Sahne und Zitronensaft dazugeben und ordentlich mit Salz und Pfeffer würzen.
4. Das Hähnchenfleisch in kleine Stücke schneiden und dann zusammen mit dem TK-Gemüse in den Topf dazugeben. Alles einmal aufkochen lassen und final noch einmal etwa 5 Minuten köcheln lassen – immer wieder umrühren, damit nichts anbrennt. Sollte die Soße zu stark angedickt sein, noch etwas Brühe einrühren, bis die Konsistenz passt. Falls notwendig, noch einmal mit Salz und Pfeffer abschmecken.
5. Das Hühnerfrikassee zusammen mit Reis in Schüsseln geben, mit etwas gehackter Petersilie bestreuen und nach Belieben mit Zitronenspalten servieren.
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Here is a version of the recipe you can print easily.
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Easy Chicken Fricassee with Rice
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 4 1x
- Category: Dinner
- Cuisine: International
Description
A delicious classic chicken dish many love – simple and easy chicken fricassee with rice. Your grandma made it probably the same way.
Ingredients
21 oz. (600g) boneless chicken breast
about 34 fl. oz. (1l) veggie broth
1 small red onion, chopped
1.7 oz. (50g) butter
1.7 oz. (50g) all-purpose flour
1/4 cup (60ml) dry white wine
7 oz. (200g) heavy cream
3 tbsp. lemon juice
salt, pepper
21 oz. (600g) frozen peas & carrots
cooked rice to serve
some chopped parsley
some lemon wedges (optional)
Instructions
1. Wash, dry, and clean the chicken breast. Place in a large pot and add the veggie broth. The meat should be covered slightly with the broth. Bring to a boil, then reduce the heat a bit and let the meat simmer for about 12 minutes. Prepare the rice according to the packet instructions.
2. Remove the cooked meat from the stock and place it on a plate. Pour the veggie stock from the pot into a large cup and set aside – you need that later for the sauce. Peel and finely chop the onion.
3. Place the pot back on the stove, add a small amount of the butter and melt. Add the chopped onion and sauté until soft and glossy. Add the remaining butter and allow it to melt. Next, add the flour and let it cook in the melted butter for a moment. Deglaze with the white wine, then gradually add the reserved veggie broth and stir well. Start with only about 17 fl. oz. (500ml) of the broth and add more later, if necessary. The sauce should be quite thick. Add the heavy cream and lemon juice and season well with salt and pepper.
4. Cut the chicken into small pieces and add together with the frozen veggies to the pot. Bring everything to a boil and let the Fricassee simmer for another 5 minutes or so. Stir often so nothing burns. If the sauce has thickened too much, stir in a bit more of the veggie broth until you get the right consistency. If necessary, season with some more salt and pepper.
5. Add the Chicken Fricassee in bowls together with the rice, sprinkle with some chopped parsley, and serve with lemon wedges on the side (optional).
Notes
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