How to make Fricassee – A German chicken recipe

Published on Thursday, March 12, 2020 | Category: Recipes


Those of us who are familiar with Sri Lankan chicken recipes would probably not have heard much about fricassee, which is a German dish using chicken, white sauce and vegetables. While the classic version of the recipe calls for mushrooms and white asparagus, you may feel free to add vegetables as you see fit. However, the choice of ingredients would vary from region to region.

Essentially, fricassee is a stewed dish that is made with poultry. Other types of white meat such as rabbit, game hen or veal can also be substituted. The chicken is cut into pieces and stewed in a rich gravy, which is further thickened with cream, butter or milk. Then, vegetables are added to make it a delightful dish that would undoubtedly be a hit in the dinner table.


(Serves 4 to 5 people)

  • 1 to 3 lbs of chicken
  • ½ celery root
  • 2 carrots
  • 2 sticks of celery
  • 1 leek
  • 1 onion
  • 2 bay leaves
  • 2 cloves
  • 2 liters of water
  • Black peppercorns

For the fricassee

  • 100g butter
  • 3 tbsp flour
  • 10 green asparagus
  • 250g frozen or fresh peas
  • 2 small cans of mushroom
  • ½ lemon
  • 2 egg yolks
  • 100ml heavy cream
  • Nutmeg, pepper and salt to taste


To make the soup, wash the chicken and place it in a pan that is large enough to pour in 2 litres of water. Bring the water to a boil. To this, add the celery root which has been cut into cubes, carrots roughly cut into 2-3 pieces and bay leaves.

Cut onions into 2 pieces and stick a clove into each piece. Add this into the soup and let it simmer for about 1 to 2 hours until the chicken becomes nice and tender. The time it would take to cook depends on the size of the chicken.

To make the fricassee, remove the cooked chicken from the broth and drain the liquid. Reserve one litre of the broth for the fricassee. Next, remove the meat from the bones and cut the larger pieces into smaller ones. Drain the asparagus and mushrooms as well.

In a pan on low heat, add the butter and allow it to melt. Once melted, mix in the flour and stir it well until the flour has turned into a beautiful golden yellow colour. You don’t want the butter to become brown.

Then, very slowly, add the chicken broth and keep whisking in order to avoid any clumping. Allow it to simmer on low heat for 10 minutes, stirring frequently. Add the chicken, asparagus, mushrooms and peas to the sauce. Add the egg yolks into the milk and mix this into the fricassee mix. Make sure to not bring it to a boil. Your sauce shouldn’t be boiling hot. Allow it to cool off before adding the egg yolk and milk mixture and don’t allow it to boil after this.

Finally, squeeze some lemon and add the juice to the sauce. Season it as required with salt, pepper and nutmeg. You may feel free to add in some extra lemon juice if you want a tangy hit.

Many, if not all chicken recipes in Sri Lanka are paired up with white rice and it’s the same with this recipe as well. Serve hot and enjoy!