Danish Chicken Fricassée
Poached chicken and root vegetables in a light cream sauce, with the poaching broth doing all the work.
- Total
- 50 min
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
Ingredients
For 4 servings
- chicken thighs24 oz
- potatoes36 oz
- carrot4 piece
- celery2 piece
- leek2 piece
- frozen peas16 tbsp
- chicken broth64 tbsp
- heavy cream12 tbsp
- butter6 tbsp
- all-purpose flour6 tbsp
- lemon1 piece
- fresh parsley12 sprig
- salt2 tsp
- black pepper1 tsp
You'll need
pot · skillet · bowl
Method
Cover the chicken with broth and bring to a bare simmer.
5 min · simmer
Poach gently until cooked through. Do not let it boil.
18 min · simmer
Lift the chicken out and keep the broth. Cut into large pieces.
5 min · prep
Boil the potatoes in salted water until tender.
18 min · boil
Simmer the carrot, celery and leek in the broth until tender.
10 min · simmer
Melt the butter, whisk in flour, and cook until it smells nutty.
3 min · saute
Add the hot broth slowly, whisking, until the sauce coats a spoon.
6 min · simmer
Stir in the cream, peas, chicken and vegetables to warm through.
4 min · simmer
Season with lemon and pepper, then parsley over the potatoes.
3 min · rest
Serving suggestion
Keep it at a bare simmer — boiling the chicken makes it stringy and clouds the broth.
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