Chicken Fricassee with Rice or Spaetzle

5 from 4 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 227 kcal


  • 2 340 ml glasses Concentr .. Chicken broth with chicken
  • 1 Jar 280 g Champions (whole heads or discs)
  • 1 Glass 80 g Asparagus heads
  • 1 tbsp Butter
  • 2 tbsp Flour
  • 0,125 liter Milk
  • 1 Egg yolk
  • Freshly squeezed lemon juice
  • 2 tbsp Cream
  • 2 Splash Worcester sauce
  • Salt
  • Pepper
  • Finely chopped parsley


  • Pour the chicken stock through a sieve and set the chicken aside. Extend the collected broth with approx. 500 ml of water.
  • Heat the butter in a saucepan, sweat the flour in it lightly, then deglaze with the milk and some of the broth and simmer for 10 minutes. Season to taste with salt, pepper, Worcestershire sauce, egg yolk and lemon juice.
  • Carefully add the asparagus heads, champions and the meat to the sauce and let it steep for a moment. Serve with rice, spaetzle or butter noodles, sprinkle with parsley and serve. Leftover chicken broth can be served as a pre-soup.


Serving: 100gCalories: 227kcalCarbohydrates: 17.6gProtein: 4.2gFat: 15.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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