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German Chicken Fricassee

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes

German Chicken Fricassee


  • 8 oz Mushrooms, sliced
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 1 1/2 lbs Boneless skinless chicken thighs, cubed
  • 3 tbsp Butter
  • 1 tbsp Olive oil
  • 4 tbsp Flour
  • 2 cups Chicken broth
  • 1 cup Frozen peas
  • 1/2 cup Heavy cream
  • Salt, to taste
  • Pepper, to taste
  • Fresh parsley


  1. Heat 1 tbsp butter and oil in a pan over medium heat. Sauté mushrooms, carrot and onion until softened and lightly browned. Remove vegetables from pan and set aside.
  2. Add remaining butter and lightly cook chicken, stopping before it browns. Stir in the flour.
  3. Add broth and bring to a boil, stirring continuously.
  4. Return vegetables to the pan, cover and gently simmer for 15 – 20 minutes. Add a bit of water if the sauce gets too thick or starts drying out.
  5. Mix in peas and cook for an additional 3 minutes.
  6. Stir in the cream and season to taste with salt and pepper. Garnish with fresh parsley.
  7. Serve over German egg noodles or steamed rice.


Recipe adapted from Quick-German-Recipes.com


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