The BEST German Chicken Stew Instant Pot (Hühnerfrikassee)
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!
What you need
chicken, I used a 3 pound chicken this time and it worked just fine. Make sure to adjust cooking times using the cooking chart I posted. No time to cook a whole chicken? Just skip this step and use a cooked rotisserie chicken instead!
fl oz water
lemon, peel including white pith cut away to avoid bitterness
yellow onion, peeled and cut in half
tomato, diced
herbs, I used parsley and sage
tsp fine sea salt
fl oz cream
vegetable mix, I used green asparagus, heirloom carrots, snap peas, carrots and sliced mushrooms)
oz butter, for roux, plus more for sautéing veggies
oz flour, for roux
fl oz dry riesling, I used Affentaler Riesling
fresh lemon juice, to taste
Instructions
0 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! 1 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. 3 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. 4 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. 5 Add in wine and capers. Whisk together the egg yolks and cream and add into the sauce. 6 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.View original recipe
