BNA INDIA January/February 2015

GERMAN COOKING
CHICKEN FRIKASSEE
Ingredients:
(for 4 persons)
1 chicken, boneless
1 chicken bouillon cube
water
1 small onion
4 tbs. margarine or butter (unsalted)
1 large can button mushrooms
1 jar white asparagus
4 tbs. flour
1/4 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. Spanish capers
Directions:
Boil the chicken in a pot with just enough water to
cover. Add the bouillon cube. Be sure to cover with
a tight fitting lid. Once the chicken is cooked
through, remove it to a plate or bowl and allow to
cool. When cool, chop the chicken meat into bite
size chunks. Pour about 2 cups of the broth in a bowl
or other container (remember, it’s hot!) and set aside.
Dispose of the rest. Now add margarine or butter to
same pot and melt. Chop onions and place in the pot,
sauteing until golden. Add flour to the pot and stir
quickly. Allow to cook a bit to golden color, just
about 2 minutes. Pour in the broth. Stir and allow to
boil everything, stirring regularly as sauce thickens.
Add seasonings (including capers) and stir. When
the sauce thickened, add the chopped chicken and
stir again. Cut the asparagus stalks in half. Add
some of the packing water into your sauce for extra
flavor. Place the asparagus into pot. Then drain and
add in mushrooms as well. Mix everything and turn
the heat down to low. Place a lid on the pot and
simmer for 20 minutes. If the sauce seems too thick,
add some broth.
This dish will be served with rice.
66 BNA INDIA January / February 2015