This is a direct translation from Jeden Tag Genießen, the German Thermomix Cookbook. It is a little bit involved, perhaps not to you experienced Thermomixers here. It was definitely a "I wish I had a second bowl" moment. Ed and I really enjoyed it and look forward to the leftovers. I hope you enjoy it, as it certainly is different to the regular Fricassee that I make.
Chicken Fricassee - HühnerfrikasseeNumber of People: 4Ingredients:1000g water
1 tsp salt
150g mushrooms, sliced
500g diced chicken breast
3 stalks fresh parsley
1 carrot, peeled and halved
1 piece of celery, halved
60g butter
70g flour
700g cooking liquid
1 chicken stock cube
1 tsp Worcestershire sauce
1 tsp lemon juice
1/2 tsp curry powder
1/4 tsp white pepper
100g cream (50g milk/50g cream)
Preparation:1. Place carrot and celery in
and chop for 3 secs, speed 5. Set aside. Slice mushrooms and place into Varoma, ready for later cooking.
2. Add water and salt in
and heat for 8 min, 100 degrees, speed 1..
3. Add chicken, carrot, celery and parsley into hot water. Place Varoma into position and cook 10 mins, Varoma,
.
4. Remove Varoma. Place MC into position and cook for a further 35 mins, 100 degrees
.
5. Using steaming basket, strain contents of
, reserving cooking liquid.
6. Melt butter in
for 2 mins, 100 degrees , normal blade direction, speed 1. Add in flour and cook for a further 2 1/2 mins, 100 degrees, speed 2.
7. Tare scale. Add reserved cooking liquid plus cold water to total 700g, crumbled chicken stock cube, lemon juice, Worcestershire sauce, curry powder, salt and pepper. Cook for 5 mins, 100 degrees, speed 2.
8. Add cream and remaining ingredients
and cook for 3 mins, 100 degrees,
.
Photos:Sorry, Ed was starving - again!
Tips/Hints:I served this with steamed rice and it was delicious. It is a completely different kind of Chicken Fricassee to the one I usually make. I have only ever made Julia Child's Chicken Fricassee, from Mastering the Art of French Cooking and it is extremely complex, requiring a number of hours to get perfect. I believe it was her words really taught me how to cook well. Her cookbooks are treasures in my collection.
I wonder how Julia would have taken to Thermomix. I have not read any evidence to suggest that she ever microwaved anything but she did revise her book after many years include the Kitchen Aid/Kenwood and Magimix as completely legitimate time saving devices.
Ed and I are planning a trip to Paris soon to do a course at Le Cordon Bleu. I shall have my eyes peeled for a Thermomix!!!
members' commentspassionflower - I have to say it was fabulous but the chicken ended up very mashed up. I used chicken breast and I would say my chunks were about 4cm, they didn't survive all the cooking. Also the carrots ended up a bit to small which made the end result look not very appetizing (hence no picture) so I will chop for less time next time. It was however very, very tasty and I will definitely make again, so THANK YOU very much. I boiled the water in the kettle first rather than 8 min in bowl.
Frozzie - passionflower I find that cubed chicken doesn't need any longer than 8 mins ever!...so i would do the recipe as usual and just add it in with the curry powder etc slow speed reverse and for the last 8 minutes...I used to get a lot of mushed or shredded chicken but don't when I do it this way.
