Food. Lifestyle. Love

Sunday, 20 May 2012

Chicken fricassee for lunch

I flipped through the German Cooking Today cookbook given by one of my husband's relatives, and I have been wanting to try this recipe for a loong time, but was intimidated with the "Advanced cook" logo on top of the recipe O_O 

Today I finally decided to try the recipe out with few modifications, and I must say that it was not as hard as I had imagined :D The taste was great, not too creamy and full of flavor :)

Chicken fricassee adapted from German cooking today with few modifications

4 pieces of chicken (breast part)
4 cups water
1 cup celery, 1 cup carrot, 1 cup leek (I used 2 cups celery because I didn't have carrot and leek :D)
1 onion
1 clove

For the sauce
1 tablespoon butter
3 tablespoon flour
Chicken stock (from above)
2 limau kasturi
1 teaspoon sugar
5 tablespoon milk (you can use heavy cream too)
2 egg yolks (medium)
Worcestershire suce

1. Boil water in a pot. Combine chicken, salt,  celery, carrot, leek, onion, clove and simmer with low heat for 1 hour. Skim off the foam that forms.
2. Separate the stock from the rest using sieve, set aside. Remove the meat from the bones, remove the skin, and cut up the meat into bite-size pieces.
3. To make the sauce, melt butter in a pan and add flour. Stir until smooth pale yellow mixture formed. Add chicken stock and whisk until there is no lump. Bring the sauce to boil and simmer for 5 minutes, stirring occasionally. Combine sugar and lime juice .
4. Whisk together the egg yolk and milk until the sauce thicken.  Season with salt, pepper, Worcestershire sauce and lemon juice.

You can put mushroom and asparagus spear too if you like :) Serve chicken fricassee with rice and salad.


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