German Chicken Casserole (Hühner Fricassee)
Servings: 4
German Chicken Casserole is a comforting savory dish cooked with mushrooms, garlic and herbs in a velvety creamy delicious sauce!
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US Customary - Metric
Ingredients
Seasoning for the Chicken:
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tsp garlic powder
- 2 lbs chicken breast or tenders, cut into 1-inch pieces
Other Ingredients for the Casserole:
- 500 gram mushrooms (I used a mix of baby bellas and white)
- 1 small onion, finely chopped- about 1 cup
- 3 garlic cloves, minced
- 1 cup green peas (optional) frozen or fresh
- 1 teaspoon salt (The dish will need about 1 teaspoon salt if cooked with chicken stock. See note below!)
- ¼ teaspoon pepper
- ½ teaspoon fresh thyme, or 1 teaspoon dried thyme
- 4 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 2 cups chicken stock(Note: If you are using water and chicken bouillon instead, you might not need to add that much salt.)
- 3 - 4 tablespoon white wine (optional)
- ⅓ cup heavy cream
- ½ teaspoon ground nutmeg
- ½ teaspoon worcestershire sauce
- ½ lime juice or lemon (about 1 tbsp)
- 1 tablespoon fresh chopped parsley or cilantro for garnish (optional)
Instructions
- 1. Cut your chicken breast or tenderloins into 1-inch pieces. Season with salt, pepper, and garlic powder. 2. To a large saute pan add a neutral-tasting oil, about 3 tablespoons or so. Set temperature to medium/high. Add the seasoned chicken and brown on both sides, for about 2 to 3 minutes on each side. Turn off the heat, remove the chicken and place it on a plate for later use.3. Turn the heat back to medium, then add your sliced mushrooms. Season them with salt, pepper, and thyme. Saute until browned, about 3 minutes. Move the mushrooms to the side of the pan, then add chopped onion and garlic. Quick saute them as well. This should take 1 minute. Mix the mushrooms with the onions, then move to the side again. 4. Add butter to the empty side, let it melt. Then add flour. Stir it in with the butter to make a paste. Make sure you break up any lumps. Now add 1 cup of the chicken broth, and cook the flour/butter mixture constantly whisking for about 1 minute. Then add white wine (optional) and the rest of the chicken broth. Mix with the mushrooms. Raise the heat a little bit (medium/high) Next, add the heavy cream. Cook for 3 minutes, then add the chicken back into the sauce. Combine and allow the sauce to thicken and the flavors to meld, for about another 7 minutes. Add the ground nutmeg, a tiny splash of Worcestershire sauce, and a squeeze of lemon or lime juice to finish off the sauce. Taste and see if the salt/pepper level needs adjusting. Garnish with fresh chopped parsley if you like. Enjoy this dish with white rice to scoop up this delicious sauce!
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Nutrition
Calories: 533kcal | Carbohydrates: 16g | Protein: 57g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 1332mg | Potassium: 1454mg | Fiber: 2g | Sugar: 6g | Vitamin A: 718IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 2mg
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