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Hühnerfrikassee

Chicken fricassee

From Kiel to Konstanz, Hühnerfrikassee is the comforting weekday dish children in Germany ask for, a fixture of school canteens in the old East and of family kitchens everywhere else. Chicken is poached gently with soup vegetables, then the broth becomes a pale, creamy sauce with mushrooms, peas and pieces of asparagus, sharpened with lemon and capers if you like. It is always served over plain rice. The common mistake is boiling the chicken hard, which makes it dry and stringy. Chef's tip: finish the sauce with a little lemon juice off the heat; without it the frikassee tastes flat and heavy.

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