If you want to try an authentic German Chicken Casserole (in German it is called Hühner Fricassee) - this is it! Chicken fricassee is a comforting savory dish that comes together in just under 30 minutes - perfect for an easy weekday meal. Chicken, sauteed mushrooms, onions, garlic, and herbs are enriched in a creamy, velvety sauce that is made with chicken broth, white wine, and heavy cream. Simply delicious!
Watch my short video on how to make this dish:
HOW TO MAKE GERMAN CHICKEN CASSEROLE (CHICKEN FRICASSEE)
Traditionally, this is a true one-pot meal (casserole). However, there are several methods to this dish. In the days, German Grandmas used to cook a whole chicken in a large stockpot to make a stew. Which will work great for meal prepping. Saving some of the rich broth and adding shredded chicken for the casserole (Hühner Fricassee).
However, if you are not planning on making chicken soup, and just want to make a quick weekday dinner, then this next method is for you. You start with browning the chicken in a big skillet, for about 2 to 3 minutes on each side. This is what will give the casserole a lot of flavors. Then you remove the chicken from the pan and set it aside. The next step is sauteeing your vegetables. I love using mushrooms in my casserole, but if you are not a fan you can use green peas, and small chopped carrots instead. Also, cooking your vegetables separately ensures their perfect doneness, and each component gets seasoned individually also. The end result is super flavorful and delicious! Tip: If you are using carrots and frozen peas, it is best if you blanch them in a separate pot, and add them to the sauce shortly before serving.
For the mushrooms, I used a mix of white and brown button mushrooms, but you can also substitute with champignons or chanterelles.
Once your vegetables are all cooked, you are ready to make the sauce. After that, it's just adding your chicken back into the pan and letting it simmer for about 3 more minutes.
The Sauce:
The chicken fricassee sauce consists of a classic rue that is enriched with white wine, chicken broth, and heavy cream. The cream gives the sauce its pale color and adds richness and body to it. It is important to let your sauce simmer for at least 10 minutes to cook out the rue taste and to thicken the sauce. To further enhance the aroma, I added some ground nutmeg and a tiny splash of Worcestershire sauce to the simmering sauce. I also like to add a good squeeze of fresh lemon or lime juice to brighten up the flavor. This is how my Oma (Grandmother) used to do it, and I love it! You could even add an egg yolk to the sauce to enrich the sauce even further. To do this add an egg yolk to a small cup and a few spoons of the hot sauce, whisk together, then slowly add the mixture back to the pan and whisk into the sauce. Tip: This step is done at the end when the dish is done cooking. You just want to temper the egg into the hot, but not boiling sauce to prevent scrambling. The egg yolk adds a nice touch for sure, however, it is only recommended if you are not planning on reheating leftovers.
WHAT TO SERVE WITH YOUR CHICKEN CASSEROLE (HÜHNER FRICASSEE)
Chicken casserole is usually served with plain white rice to scoop up all that lovely sauce. You can substitute the rice with cooked farro, or millet for a healthier option. I have never tried it with pasta, but I'm sure it will work as well 🙂 For garnish, I like to add some freshly chopped parsley or cilantro. I think these herbs go great with this chicken fricassee. Enjoy!
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Recipe
German Chicken Casserole (Hühner Fricassee)
Ingredients
Seasoning for the Chicken:
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tsp garlic powder
- 2 lbs chicken breast or tenders, cut into 1-inch pieces
Other Ingredients for the Casserole:
- 500 gram mushrooms (I used a mix of baby bellas and white)
- 1 small onion, finely chopped- about 1 cup
- 3 garlic cloves, minced
- 1 cup green peas (optional) frozen or fresh
- 1 teaspoon salt (The dish will need about 1 teaspoon salt if cooked with chicken stock. See note below!)
- ¼ teaspoon pepper
- ½ teaspoon fresh thyme, or 1 teaspoon dried thyme
- 4 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 2 cups chicken stock(Note: If you are using water and chicken bouillon instead, you might not need to add that much salt.)
- 3 - 4 tablespoon white wine (optional)
- ⅓ cup heavy cream
- ½ teaspoon ground nutmeg
- ½ teaspoon worcestershire sauce
- ½ lime juice or lemon (about 1 tbsp)
- 1 tablespoon fresh chopped parsley or cilantro for garnish (optional)
Instructions
- 1. Cut your chicken breast or tenderloins into 1-inch pieces. Season with salt, pepper, and garlic powder. 2. To a large saute pan add a neutral-tasting oil, about 3 tablespoons or so. Set temperature to medium/high. Add the seasoned chicken and brown on both sides, for about 2 to 3 minutes on each side. Turn off the heat, remove the chicken and place it on a plate for later use.3. Turn the heat back to medium, then add your sliced mushrooms. Season them with salt, pepper, and thyme. Saute until browned, about 3 minutes. Move the mushrooms to the side of the pan, then add chopped onion and garlic. Quick saute them as well. This should take 1 minute. Mix the mushrooms with the onions, then move to the side again. 4. Add butter to the empty side, let it melt. Then add flour. Stir it in with the butter to make a paste. Make sure you break up any lumps. Now add 1 cup of the chicken broth, and cook the flour/butter mixture constantly whisking for about 1 minute. Then add white wine (optional) and the rest of the chicken broth. Mix with the mushrooms. Raise the heat a little bit (medium/high) Next, add the heavy cream. Cook for 3 minutes, then add the chicken back into the sauce. Combine and allow the sauce to thicken and the flavors to meld, for about another 7 minutes. Add the ground nutmeg, a tiny splash of Worcestershire sauce, and a squeeze of lemon or lime juice to finish off the sauce. Taste and see if the salt/pepper level needs adjusting. Garnish with fresh chopped parsley if you like. Enjoy this dish with white rice to scoop up this delicious sauce!
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