The BEST German Chicken Stew Instant Pot (Hühnerfrikassee)
Serves 6
20 mins prep
40 mins cook
60 mins total
Hühnerfrikassee: A crazy velvety-lemony-delicious German chicken stew recipe that's made in about an hour with the help of your Instant Pot! It's served with steamed rice to soak up all that sauce, and seriously leaves you with the best kind of leftovers. Perfect to make ahead and freeze for days filled with snow or rain. No time to cook a whole chicken? Just skip this step and use a cooked rotisserie chicken instead!
Chicken & Broth
Veggies & Sauce
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To prepare the chicken and stock, combine all of the ingredients in the bowl of an Instant Pot. Add the gasket, seal the lid and cook over high pressure for the recommended cooking time (for a 4 pound frozen chicken in a 6-quart Instant Pot, that's 60 minutes for frozen and 24 minutes for fresh).
If you don't own an Instant Pot, combine all ingredients in a stockpot, bring to a boil, then reduce to a simmer, cover with a lid and cook for four hours. To test if the chicken is ready, pull off a leg (if it comes off with ease, you're good to go!
kilo whole chicken
fl oz water
lemon
yellow onion
tomatoes
garden herbs
bay leaves
tsp sea salt
tsp freshly ground pepper
Strain the stock, allow the chicken to rest, and slightly cool off for 10 minutes, then pull the meat off the bones and cut or tear into bite-sized pieces. Store any leftover stock in an airtight container in the refrigerator for up to one week.
In the meantime, prep the veggies by cutting them into bite-size pieces. Sauté the veggies in some butter in a deep skillet or a large pot and season with salt and pepper, then transfer to a plate.
kilo seasonal veggies
Add the 2 Tbsp of butter for the roux to the same pot or skillet and melt on medium-high heat. Whisk in the flour, then gradually add in 4 cups of chicken broth, cup after cup, to avoid lumps from forming. Bring to a boil while constantly whisking, until the sauce has thickened.
oz butter
oz flour
Add in wine and capers. Whisk together the egg yolks and cream and add into the sauce.
fl oz cream
fl oz dry Riesling
small jar capers
egg yolks
Finally, stir in the veggies and chicken, allow to heat back up, and season to taste with salt, pepper, and lemon juice. Serve with steamed rice and garnish with parsley.
salt, pepper, fresh lemon juice
