Chicken or veal Frikassee is a cherished German classic, where tenderly cooked meat and vegetables harmoniously mingle in a delicate gravy crafted from the essence of the cooking broth, enriched with a blend of butter and flour. Staying true to the subtlety of European culinary traditions, the original recipe relies solely on salt for seasoning. Nevertheless, we've introduced a unique twist by infusing a lemon herb blend, enhancing the aroma of the fresh ingredients in this refined dish.
In a POT, bring 4 cups of lightly salted water to a boil.
Add chicken, onion, and small-cut vegetables.
Cook over medium-low heat for 15-20 minutes until the chicken is tender.
Turn off the heat and remove the onion.
Cut or shred the chicken into half-inch pieces.
Return the chicken to the pot.
Step 2 - Prepare Sauce
In a second POT, melt butter over medium heat without browning.
Gradually add flour and stir constantly until it turns slightly golden.
Gradually add 3 cups of the chicken stock from step 1, incorporating 0.5 cup at a time. Whisk constantly until well combined with the flour-butter mixture.
Optionally, add white wine and whisk to combine.
Bring the sauce to a boil, then reduce the heat to low and cook for 15 minutes, stirring frequently.
Step 3 - Finish
Optionally, add capers to the sauce.
Add Frikassee spices, and lemon juice and salt to taste.
In a CUP, whisk the egg yolk with 2 tbsp cold water. Add this to the sauce.
Add the chicken and small-cut vegetables. Mix well.
Serve with your preferred side.
Notes
[1] Substitute chicken with veal or pork and cook until tender.[2] Cut the vegetables into pieces approximately 1/2 inch in size, or choose any bite-size form you prefer.Suggested vegetables:
green peas, carrots, and turnip or celery root
mushrooms and asparagus (green or white) or cauliflower florets
[3] Substitute cow butter with clarified butter, ghee, coconut oil, or lard.[4] Substitute with sweet rice flour (gluten free).[5] Capers are recommended but optional. For a more adventurous taste but, try adding a few anchovy fillets.