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!
Servings: 6 servings
Calories: 486kcal
Equipment
Ingredients
Chicken & Broth
- 2 kilo whole 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!
- 2 liters water
- 1 lemon peel including white pith cut away to avoid bitterness
- 1 yellow onion peeled and cut in half
- 2 tomatoes diced
- garden herbs I used parsley and sage
- 2 bay leaves
- 2 teaspoons sea salt
- 1 teaspoon freshly ground pepper
Veggies & Sauce
- 2 egg yolks
- 125 milliliters cream
- 1 kilo seasonal veggies I used green asparagus, heirloom carrots, snap peas, carrots and sliced mushrooms)
- 30 grams butter for roux, plus more for sautéing veggies
- 15 grams flour for roux
- 125 milliliters dry Riesling I used Affentaler Riesling
- 1 small jar capers
- salt, pepper, fresh lemon juice to taste
Instructions
- 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!2 kilo whole chicken, 2 liters water, 1 lemon, 1 yellow onion, 2 tomatoes, garden herbs, 2 bay leaves, 2 teaspoons sea salt, 1 teaspoon 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.1 kilo seasonal veggies
- Add the 2 tablespoon 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.30 grams butter, 15 grams flour
- Add in wine and capers. Whisk together the egg yolks and cream and add into the sauce.125 milliliters cream, 125 milliliters dry Riesling, 1 small jar capers, 2 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
Notes
No time to cook a whole chicken? Just skip this step and use a cooked rotisserie chicken instead!
Nutrition
Calories: 486kcal | Carbohydrates: 9g | Protein: 30g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 948mg | Potassium: 454mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1079IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 2mg