![]() German chicken fricassee is traditionally served with mushrooms, green peas, green or white asparagus, and/or carrots. The cooking liquid is strained and the resulting broth is used along with egg yolks, heavy whipping cream, white wine, nutmeg, and lemon juice to make a wonderfully delicious white sauce. Once the chicken is cooked, the skin and bones are removed and the meat is cut into pieces. The traditional German way of making chicken fricassee is to cook the whole chicken in water with added veggies such as celery root, carrot, leek, celery, and onion to create wonderfully flavored meat and a delicious broth. It is often served over white rice or buttered egg noodles and garnished with braised sweet pearl onions and stewed button mushrooms. Then, using a tempering process, egg yolks and heavy cream are added to the strained cooking liquid to make a rich and creamy sauce which is then seasoned with nutmeg and lemon juice. They make sharing your German heritage a delicious adventure! What is the difference between French and German Fricassee?Īlthough there are variations, French chicken fricassee calls for skin-on and bone-in chicken pieces sautéed with sliced onion, carrot, and celery, then stewed in chicken stock, white wine, and a bouquet of fresh herbs such as parsley, thyme, and bay leaf. The traditional meat used in fricassee is chicken for its flavor, versatility, and ability to pair well with just about any vegetable. ![]() What does fricassee mean?įricassee is a French term derived from the French words frire (meaning to fry) and casser (meaning to break into pieces).įricassee is a dish made up of pieces of meat and veggies that are lightly sautéed in butter and oil, and then stewed in a rich and savory white wine cream sauce. With as many variations as there are German Omas, it was often a meal that consisted of leftover veggies and anything else found in the fridge. Though it is typically considered French cuisine, there is a traditional German version that is quite popular and featured on many German restaurant menus. The classic French fricassee eventually spread around Europe and eventually North America thanks to Julia Child’s cookbook Mastering the Art of French Cooking. ![]() The first record of this classic dish is found in the French cookbook Le Viandier, which was published circa 1300. ![]() :) Is Fricassee German?Ĭhicken fricassee originated in France dating all the way back to the early 1300s. Don't forget to use the carcass to make chicken soup later. I've added a SUPER QUICK version of this already easy chicken fricassee recipe in the hints below, as well! Perhaps you'll pick up a cooked chicken at the deli of your local grocery store just to make this. Made with humble ingredients like chicken and hearty vegetables simmered in a simple yet rich and creamy white sauce, this delicious dish truly is one of the simplest, ultimate, nostalgic comfort foods. ![]()
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