Chicken Fricassee is not particularly German, but every German child and grown-up knows and loves it! It’s comforting, it’s creamy, it’s gorgeous! Traditionally, the German version has chicken, asparagus, mushrooms and peas in it and the chicken is cooked in spiced water and shredded afterwards. But today we’re doing things a little bit different. So come join me preparing my version of a chicken fricassee in which we don’t cook but roast the chicken, which will add tons of flavor.

You can find the written recipe and somme more pictures on my blog:

Or follow the steps below!

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Here is what you need:

3 large chicken legs

for the the marinate:
10 juniper berries
3 dried bay leaves
1/2 tsp ground cloves
1 1/2 tsp salt
1 tsp pepper
1 handfull fresh parsley
1 white onion
50 g butter
4 Tbsp vegetable oil

for the the sauce:
3 Tbsp flour
3 Tbsp butter
1/2-1 litre chicken stock
2 small carrots
300 g mushrooms
150 g asparagus
juice of one small lemon
salt and pepper

for the rice:
250g Uncle Ben’s 10 minutes rice (2 bags)
1 cup defrosted baby peas

Let’s get started:

1. preparing the chicken
preheat your oven to 180°C
put all your ingredients for the marinate into a blender and mix until you get a smooth paste
put the marinate underneath the chicken skin
roast the chicken in the oven for an hour or until it’s inside temperature reaches a 80-85°C

2. preparing the sauce and the rice
cut the carrots and the asparagus into small pieces and cook them for three minutes in salted boiling water
after the chicken was in the oven for about 45 minutes start making the sauce
melt the butter in a big pot, be careful not to burn the butter
add the flour and stir constantly
add the chicken stock until the sauce reaches a creamy soup-like consistency
add the mushrooms, carrots and asparagus
after 1 hour take out the chicken legs, remove the skin and shred the meat
throw the meat into the sauce
start cooking the 10 minutes rice
after 10 minutes take out the rice and add the baby peas immediately
plate everything up

Guten Appetit!


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