3: Recipe | German Chicken Fricassee with brown rice

I am doing NaBloPoMo this month. 30 blog posts in 30 days. Come join me. #nablopomo2019 

 
I looked through my recipe archives and I cannot, I repeat, cannot believe that I haven’t shared on of my favorite, easy comfort-food dishes with you. But I guess, as fall and winter are around the corner, there’s no better time than letting you in on this tasty dish right here and right now. 

What I love about it most is that it’s a pretty light, quick dinner, although it feels indulgent, that is mostly cooked in one pot. It makes clean-up very easy and it makes for great leftovers (I always make sure I have one extra bowl set aside for next day’s lunch).

Ingredients:

• 2 chicken breast cooked in
• 1 quart of vegetable or chicken broth
• 8 oz mushrooms
• 1.5 cups of peas (I use frozen)
• 1-2 tbsps butter
• 2 tbsps flour
• 1/4 cup of half and half or milk
• 1.5 cups of rice (we use brown rice cooked per instructions)

Cook the chicken breast in vegetable or chicken broth. (You’ll need the broth to make the sauce later.)

When the chicken is cooked, take it out of the pot and shred the meat. Save the broth in a separate container.

Make a roux with the butter and flour and then slowly start adding back the vegetable broth and keep stirring with a whisk until the roux thickens. Keep adding broth until you have a nice, thick sauce. I sometimes add a splash of half and half or milk, if I have some, for creaminess and color, but it’s not necessary. 

Add the sliced mushrooms and peas to the sauce and let simmer until tender. Add the shredded meat back to the pot and simmer for another few minutes.

Meanwhile, cook the rice. 

Serve in a bowl and enjoy hot!

German Chicken Fricassee with brown rice

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Prep Time 15 mins

Cook Time 30 mins

Servings 4

Calories 475 kcal

Ingredients

  

• 2 Chicken breast
• 1 quart vegetable broth
• 8 oz mushrooms sliced
• 1.5 cups peas (frozen)
• 2 tbsps butter
• 2 tbsps flour
• 1/4 cup half and half or milk (optional)
• 1.5 cups brown rice

Instructions

 

• Cook the chicken breast in vegetable or chicken broth. (You'll need the broth to make the sauce later.)
• When the chicken is cooked (about 20-25 minutes), take it out of the pot and shred the meat. Save the broth in a separate container.
• Make a roux with the butter and flour and then slowly start adding back the vegetable broth and keep stirring with a whisk until the roux thickens. Keep adding broth until you have a nice, thick sauce. I sometimes add a splash of half and half or milk, if I have some, for creaminess and color, but it’s not necessary. 
• Add the sliced mushrooms and peas to the sauce and let simmer until tender. Add the shredded meat back to the pot and simmer for another few minutes.
• Meanwhile, cook the rice. 
• Serve in a bowl and enjoy hot!