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Food Classic recipe for chicken fricassee: So creamy and spicy - with grandma's best tip

10:20  04 october  2022
10:20  04 october  2022 Source:   berliner-kurier.de

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autumn time is gourmet. The recipes of the old classics are often taken out. Classics that warm the soul and somehow always taste a bit like childhood. Just as this recipe for Grandma's art.

  Klassisches Rezept für Hühnerfrikassee: So cremig und würzig – mit Omas bestem Tipp © provided by Berliner Kurier

Grandma's tip: If you have to go quickly, you can also take chicken owls. They are even after half an hour. However, the full taste only gets through if you take a whole chicken. The broth simply gets stronger - important for the perfect taste!

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Here comes the recipe for Grandma's chicken fricassee.

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You need (for 4 people): 1 chicken, 2 carrots, 2 rods leeks, 2 onions, 2 cloves of garlic, 100 grams of tubering, 200 grams (TK), 2 tablespoons of salt, 1 teaspoon of pepper, 4 tablespoons of butter, 4 tablespoons Flour, 150 milliliters of white wine, 200 milliliters of cream, 1 laurel leaf, 1 bunch of parsley, 1 splash of lemon juice, salt, pepper, nutmeg

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This is how it works: Cleaning and peeling carrots, leeks and celery. Roughly dice the carrots and celery. Cut the leek into rings. Peel and halve the onions and garlic. Take the peas from the freezer and let it thaw in a bowl.

Put everything up to the peas together with the chicken in a large saucepan and cover them with cold water. Add the pepper and salt and bring to the boil over medium heat. White foam that forms when boiling down with a trowel. Simmer 60 minutes. Then take the chicken out of the broth and let cool on a plate.

Best Green Bean Casserole Recipe

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Paprika cream schnitzel from the oven: The delicious gourmet hammer to Grandma's recipe! >> 2 broth pour through a sieve and collect. Take the carrots out of the sieve, put the rest of the vegetable away. Dice the carrots finely. Loosen the chicken meat from the skin and bones and cut into bite -sized pieces. Melt the butter in a saucepan. Sieve the flour and bring to the boil until foamy while stirring. Deglaze with white wine and let it boil for a few minutes. Add 500 milliliters of broth and stir well. Add the bay leaf and cream and simmer for 15 minutes. The sauce becomes creamy. Season sauce with salt, pepper, nutmeg and lemon juice. Put the meat, carrots and peas into the sauce and bring to the boil again. Chop parsley finely. Arrange the chicken fricassee with rice on a plate and sprinkle with parsley. Enjoy your meal!

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