Just gently poach the chicken
Cook the chicken in a barely boiling broth, not bubbling. This way, the meat remains juicy and the caught broth becomes clear and aromatic.
German Recipe
Chicken fricassee with rice
Cook the chicken gently with the stock, bay leaf and salt until it is soft. Collect the stock. Remove the chicken, let it cool a little and divide into bite-sized pieces. Cook the rice according to the package specification and keep it warm. Melt the butter, stir in the flour and stir until smooth with the hot stock. Add the cream. Warm the meat, peas and mushrooms in the sauce. Season with lemon, nutmeg, salt and pepper.
Total time
1 hr 20 min
Calories
610 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Chicken fricassee with rice step by step
Cook the rice according to the package specification and keep warm. Melt the butter, stir in the flour and stir until smooth with hot stock. Add the cream. Heat the meat, peas and mushrooms in the sauce. Season with lemon, nutmeg, salt and pepper.
Lunch
German Recipes
Meat
Recipe
Chicken fricassee with rice
Cook the chicken gently with the stock, bay leaf and salt until tender. Collect the stock. Remove the chicken, let cool a little and divide into bite-sized pieces.
Ingredients
4 servings
Method
-
1
Cook the chicken
Cook the chicken gently with the stock, bay leaf and salt until tender.
-
2
Plucking meat
Remove the chicken, let cool a little and divide into bite-sized pieces.
-
3
Cooking rice
Cook the rice according to the packet specification and keep warm.
-
4
Stir sauce
Melt butter, stir in flour and stir with hot stock until smooth. Add cream.
-
5
Finish
Warm the meat, peas and mushrooms in the sauce and season with lemon, nutmeg, salt and pepper.
Kitchen know-how
Tips for Chicken fricassee with rice
Gradually pour in light roux
Stir the hot stock in the butter and flour in portions with a whisk, adding the liquid only when the sauce is completely smooth again.
Add the peas to the sauce
Frozen peas take only a few minutes to cook. If cooked for a long time, they lose their fresh colour and become soft before serving.
Variations
How to adapt this recipe
Let the chicken breast simmer gently in the broth and cut into pieces. Use 700 millilitres of good chicken stock for the sauce; this eliminates the need for the soup chicken.
Add 200 grams of drained asparagus pieces and a tablespoon of capers to the peas and mix in the lemon. Carefully measure the lemon to ensure that the sauce remains balanced.
Nutrition per serving
610kcal
58.0 gCarbohydrates
38.0 gProtein
24.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Chicken fricassee with rice
A soup chicken provides particularly strong broth and aromatic meat. Chicken breasts or trimmed thighs without skin are suitable for a faster setting.
Mix the butter and flour thoroughly and work in the hot stock by a sip. A whisk will remove each portion before adding the next.
Light long grain rice or parboiled rice absorbs the light sauce well and remains grainy. Round grain rice becomes stickier and is less suitable for this classic side dish.
Meat and sauce can be frozen, rice better cooked fresh. After defrosting, heat slowly; cream sauces can separate but combine again by thorough stirring.
Keep cooking