Chicken fricassee is one of my favorite childhood dinners. I still make it occasionally and think it still tastes lovely. I always make a large portion, so I can freeze a little and use it for dinner on a busy day.
2 bay leaves
1 star anise
Salt and pepper
2 onions quartered
1 pk carrots
1 large leek
50 g butter
1 tbsp curry
50 g wheat flour
Place the chicken in a large pot and cover with cold water. Add bay leaves, star anise, salt, pepper and onion. Boil and let the chicken simmer for 2 hours. Skim off during the boil, so you get a clear, nice stock. When the chicken is fully cooked, pick the chicken meat off the bones, cut it into fine pieces and set it aside. Cut the carrots into fine slices and the leek into strips.
Melt butter in a saucepan, add curry, stir in wheat flour and season with strained cooking stock from the hen (approx. 1 litre). Bring to the boil, add the carrots and let it cook until tender. Add the chicken and leeks. Let them cook for a few minutes, so everything is heated through and taste to see if it needs more salt or pepper. Chicken fricassee is served with boiled potatoes or rice.
You will find more recipes for traditional food here .
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Tip! I boil the rest of the stock to half, together with the bones from the chicken. I strain the mixture, so I get a nice stock, which I pour into cans and put in the freezer for later use for e.g. soup or sauce.