Quick Chicken Fricassee with Thigh Fillet
Tender chicken in creamy sauce with root vegetables gives a quicker version of the Norwegian stew classic. This recipe for quick chicken fricassee with thigh fi…
Ingredienser
Instructions
Cut the chicken thigh fillets into pieces.
Add chicken and chicken stock to a large pot.
Bring to a boil and let it simmer for 30 minutes.
Peel onion, carrots and parsley root.
Clean the leek well.
Cut the vegetables into pieces.
Melt butter in a saucepan.
Stir in flour into an even mixture.
Gradually add cream while stirring.
Bring to a boil and stir until you have a smooth white sauce.
Add the vegetables and white sauce to the pot with chicken.
Stir well.
Let the fricassee simmer for 15 to 20 minutes, until the vegetables are tender.
Season with salt and pepper.
Top with fresh herbs before serving.
Nutrition per serving
Energi ca. 343 kcal
Protein 17.1 g
Fett 27.6 g
Karbohydrater 7.6 g
Fiber 1.5 g
Sukker 4.1 g
Salt 1.5 g
Tips & tricks
Cut the vegetables into even pieces. This helps them become tender at the same time and gives the fricassee a better texture from the first serving.
Did you know?
Chicken fricassee with thigh fillet is quicker than classic fricassee with a whole chicken, but still gives mild and rich stew flavor. Thigh fillet stays juicy during simmering, while root vegetables and white sauce give the traditional Norwegian fricassee feel.
