Mittwoch, 4. Januar 2012

Chicken stew - nearly traditional but with shortcuts and modifications

German chicken stew is comfy food, made at home or in canteens. Usually it is made to get rid of aged poultry: hens after laying lots of eggs.
The hen will be cooked with lots of vegetables until the meat is soft and tender. This will take hours because we are talking about old worn out birds. You will recieve a wonderful broth (after straining) and the meat picked from the bones which has no nice texture but a deep and rich chicken taste.
It is hard to find old hens in sale. And I don't have the time to cook something for hours (on weekends only).
So I made a shortcut. I bought chicken breasts from (young) chickens and I bought good quality chicken broth in a jar.

Chicken stew -  Hühnerfrikassee
To make classical chicken stew, first you prepare a white roux:

2 tablespoons butter
1 heaped tablespoon flour
100 ml white wine (I used leftover champagner from New Years Eve)
400 ml broth

Heat butter in a big sauce pan until melted, add flour and stir until the pan is covered with the bubbling flour- butter and you smell something like "cookies baking"  but don't let the flour take any colour. Stir in the white wine and the broth in a steady flow, keep stiring with the balloon whisk, let boil once, lower heat.

Add:
2 carrots, cut in rounds, 2mm slices
2 celery stalks, cut in 2 mm slices
1 small parsley root, cut diagonally in 2 mm slices
1/2 cup peas, frozen young peas
400 g chicken breasts cut in cubes
1 tablespoon pickled green peppercorns
2 laurel leaves
2 long stripes orange peel, without any white parts (1cm x 3 cm)
pinch salt
small pinch chilli (cayenne pepper)
some pepper, ground
some nutmeg, ground
a few drops worcester sauce
(very classical there are no green peppercorns but capers and white button mushrooms sliced, no celery stalks, no parsley root - they are substitutes for the lack of old hen broth/for flavour )

Let simmer on low heat about 20 minutes. Adjust seasoning with:
Lemon juice (maybe 1 teaspoon, just a few squeezes)
chopped parsley (minced and only a little)

For serving:
Take off from heat, fish for laurel leaves and orange peel and get rid of those, wait 2 minutes and stir 2 egg yolks into the stew for a little binding.
Don't use egg yolk if you want to reheat the stew.
Serve with rice.

Some use cream too - not me.

1 Kommentar:

Hiroyuki hat gesagt…

Your stew could be comfort food for anyone!