Geflügelknochen für Hunde ? | Hundefutter
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Hühnerfrikassee, a classic German dish, has its roots in the 19th century and is traditionally made with tender chicken simmered in a creamy sauce, often served with rice. It's a comforting family meal that highlights the use of seasonal vegetables and is a staple in many German households. Today, variations exist across Europe, with each region adding its unique twist, but the essence of this dish remains beloved for its rich flavors and satisfying texture.
Ingredients
- ●chicken
- ●butter
- ●onion
- ●carrot
- ●celery
- ●mushrooms
- ●flour
- ●chicken broth
- ●heavy cream
- ●lemon juice
- ●parsley
- ●salt
- ●black pepper
- ●rice
Instructions
- 1Heat butter in a large pot over medium heat until melted.
- 2Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.
- 3Add sliced mushrooms and cook until they release their moisture, about 3-4 minutes.
- 4Sprinkle flour over the vegetables and stir to combine; cook for 2 minutes.
- 5Gradually add chicken broth, stirring constantly to avoid lumps; bring to a simmer.
- 6Add chicken pieces to the pot; cover and braise on low heat for 30-40 minutes until cooked through.
- 7Remove chicken from the pot; shred into bite-sized pieces and set aside.
- 8Stir in heavy cream and lemon juice; season with salt and black pepper to taste.
- 9Return the shredded chicken to the pot; heat through for 5 minutes.
- 10Meanwhile, cook rice according to package instructions; fluff with a fork when done.
- 11Serve the fricassee over a bed of rice, garnished with chopped parsley.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
sautéingbraising
Equipment
large potcutting boardknifemeasuring cupsspatulaserving dish
🌶️🌶️🌶️Lowmilkeggs
Also Known As
Chicken Fricassee with Rice
Ingredients
- ●1.5 lbs chicken pieces (thighs and drumsticks)
- ●2 cups chicken broth
- ●1 cup white rice
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●2 carrots, sliced
- ●1 cup mushrooms, sliced
- ●1/2 cup heavy cream
- ●2 tbsp olive oil
- ●1 tsp dried thyme
- ●1 tsp paprika
- ●Salt to taste
- ●Pepper to taste
- ●Fresh parsley for garnish
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Season the chicken pieces with salt, pepper, thyme, and paprika.
- 3Add the chicken to the skillet and brown on all sides, about 5-7 minutes.
- 4Remove the chicken from the skillet and set aside.
- 5In the same skillet, add the chopped onion, garlic, carrots, and mushrooms. Sauté until softened, about 5 minutes.
- 6Return the chicken to the skillet and pour in the chicken broth.
- 7Bring to a simmer, cover, and cook for 30 minutes until the chicken is cooked through.
- 8Remove the chicken again and stir in the heavy cream, cooking for an additional 5 minutes to thicken the sauce.
- 9Meanwhile, cook the rice according to package instructions.
- 10Serve the chicken fricassee over the rice, garnished with fresh parsley.
Equipment
Large skilletMeasuring cupsMeasuring spoonsWooden spoonServing plates
Ingredients
- ●1 whole chicken (about 3-4 lbs)
- ●8 cups water
- ●2 cups egg noodles
- ●2 medium carrots, sliced
- ●2 celery stalks, sliced
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●1 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp fresh parsley, chopped
Instructions
- 1In a large pot, place the whole chicken and cover it with 8 cups of water.
- 2Bring the water to a boil over medium-high heat, then reduce to a simmer.
- 3Skim off any foam that rises to the surface for a clearer broth.
- 4Add the chopped onion, garlic, carrots, celery, thyme, salt, and pepper to the pot.
- 5Cover and let it simmer for about 1 hour, or until the chicken is cooked through and tender.
- 6Remove the chicken from the pot and let it cool slightly before shredding the meat from the bones.
- 7Return the shredded chicken to the pot and add the egg noodles.
- 8Cook for an additional 10-12 minutes, or until the noodles are tender.
- 9Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 10Serve hot, garnished with fresh parsley.
Equipment
large potcutting boardknifemeasuring cupsmeasuring spoons
Ingredients
- ●1 can (15 oz) chicken soup
- ●1 cup cooked rice
- ●2 cups water
- ●1/2 cup diced carrots
- ●1/2 cup diced celery
- ●1/2 cup diced onion
- ●1 tsp garlic powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 tbsp olive oil
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the diced onion, carrots, and celery to the pot and sauté for about 5 minutes until softened.
- 3Pour in the canned chicken soup and water, stirring to combine.
- 4Add the garlic powder, black pepper, and salt to the pot.
- 5Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- 6Stir in the cooked rice and let it heat through for another 5 minutes.
- 7Taste and adjust seasoning if necessary.
- 8Serve hot, garnished with fresh herbs if desired.
Equipment
large potstirring spoon
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