Chicken fricassee (Hühnerfrikassee) from Classic German Cooking: The Very Best Recipes for Traditional Favorites from Semmelknödel to Sauerbraten (page 144) by Luisa Weiss

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Notes about this recipe

  • Stephenn31 on March 02, 2026

    Easy dish. I also used the broth instead of water to cook the rice. It could use a bit more flavour. The egg-yolk emulsion at the end gave it a nice creaminess without the cream. But a nice warming cold-weather meal. Serve with a salad or something fresh.

  • angrygreycat on January 31, 2025

    Nice tasting and sauce. Very similar to another recipe I have for Chicken Ala King. Not exactly sure which I like better as it has been a while since I made the Chicken alal king

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