Name: Huhnerfrikassee
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 whole chicken, cut into pieces; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 1 leek, sliced; 2 bay leaves; 1 cup white wine; 4 cups chicken stock; 1 cup heavy cream; 1/4 cup all-purpose flour; 2 tbsp butter; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Instructions

Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, melt the butter over medium heat. Brown the chicken pieces in batches until golden crust forms. Set aside.
In the same pot, add chopped onion, carrots, celery, and leek. Sauté for 5-7 minutes until vegetables soften and become fragrant.
Sprinkle flour over the vegetables and stir well. Cook for 2-3 minutes to remove raw flour taste.
Slowly pour in white wine, scraping up browned bits from the pot bottom. Let wine simmer for a few minutes to reduce slightly.
Return browned chicken to the pot. Add bay leaves and chicken stock, ensuring chicken is fully submerged. Bring to simmer, reduce heat to low, cover, and simmer gently for about 45 minutes until chicken is cooked and tender.
Remove chicken from pot and let cool slightly. Shred chicken into bite-sized pieces, discarding bones.
Return shredded chicken to pot. Stir in heavy cream and simmer gently for another 10-15 minutes until stew thickens slightly.
Adjust seasoning with salt and pepper as needed. Remove bay leaves.
Serve hot, garnished with chopped fresh parsley. Pairs well with buttered noodles or fluffy rice.

Ingredients

Instructions

Nutrition Facts