{"id":73,"date":"2026-02-22T23:23:23","date_gmt":"2026-02-22T23:23:23","guid":{"rendered":"https:\/\/recipes4thecook.com\/chicken-fricassee-(huhnerfrikassee)"},"modified":"2026-02-22T23:23:23","modified_gmt":"2026-02-22T23:23:23","slug":"chicken-fricassee-huhnerfrikassee","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/german\/blog\/2026\/02\/22\/chicken-fricassee-huhnerfrikassee\/","title":{"rendered":"Chicken Fricassee (Huhnerfrikassee)"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1    stewing chicken<br \/>\n1    cold water<br \/>\n1    salt<br \/>\n1    leek<br \/>\n1    celery stalk<br \/>\n1    carrot<br \/>\n1    whole clove<br \/>\n1    bay leaf<br \/>\n1 sm onion,cut in half<br \/>\n1 sm can button mushrooms,drained<br \/>\n1\/3 c  butter<br \/>\n1\/4 c  all purpose flour<br \/>\n1 pn nutmeg,Ground<br \/>\n1 t  worcestershire<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Cut chicken into pieces. Place chicken in a deep saucepan; cover with cold water. Add salt, leek, celery, carrot, whole clove, bay leaf and onion. Bring to boil; reduce heat. Simmer 1 to 2 hours, depending on size and tenderness of chicken. When joints linking thigh portions to main body move easily and seem flexable, chicken will be done.<br \/>\nRemove chicken from cooking liquid; cool slightly. Remove skin and fat; cut flesh from bones in large pieces. Strain liquid. Cut mushrooms into thin slices. Sautee in a small amount of butter in a medium skillet.<br \/>\nMelt butter in a large skillet. Stir in flour. Cook, stirring constantly, until light golden brown, about 3 minutes. Add a small amount of hot cooking liquid and season with salt, nutmeg, Worcestershire sauce, wine and lemon juice. Place chicken pieces, sauteed mushrooms and peas in sauce; warm gently over low heat. When all ingredients are hot, turn off heat. Let stand 3 to 4 minutes. Before serving, blend egg yolk and whipping cream in a small bowl. Stir egg yolk mixture into sauce to make it smooth and rich. Serve hot with rice.<br \/>&nbsp;<br \/>&nbsp;<br \/>&nbsp;&quot;All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish.&quot; (1Corinthians 15:39)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>German<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/german\/blog\/2026\/02\/22\/chicken-fricassee-huhnerfrikassee\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-73","post","type-post","status-publish","format-standard","hentry","category-german"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/german\/wp-json\/wp\/v2\/posts\/73","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/german\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/german\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/german\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/german\/wp-json\/wp\/v2\/comments?post=73"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/german\/wp-json\/wp\/v2\/posts\/73\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/german\/wp-json\/wp\/v2\/media?parent=73"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/german\/wp-json\/wp\/v2\/categories?post=73"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/german\/wp-json\/wp\/v2\/tags?post=73"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}