Chicken fricassee is a classic of German cooking. It is based on a cooked chicken. First make a chicken stock using our basic recipe. That gives you both the stock you need and the cooked chicken that goes into the fricassee in small pieces.
per portion
Ingredients list
| For the fricassee | |
| 1 | Stewing chicken (cooked) |
| 150 g | Snow peas |
| 150 g | Carrots |
| 160 g | Jarred asparagus (drained weight) |
| 140 g | Button mushrooms |
| 1 tbsp | Coconut oil (or ghee) |
| 40 g | Grass-fed butter (or ghee) |
| 1/2 tsp | Locust bean gum |
| 750 ml | Chicken stock |
| 2 tbsp | Lemon juice |
| 100 ml | Coconut milk (or cream) |
| 1 | Egg yolk |
| Parsley | |
| For the cauliflower rice | |
| 600 g | Cauliflower |
| 250 ml | Chicken stock |
| Energy | 82.3 kcal / 345 kJ |
| Fat | 4.32 g |
| Protein | 8.7 g |
| Carbohydrate | 2.6 g |
| thereof Carbohydrate (netto) * | 2.6 g |
* Usable carbohydrates
Instructions
Remove the skin from the cooked chicken and take the meat off the bone. Pull the meat into bite-sized pieces or cut it up with a knife.
Wash the vegetables and drain the jarred asparagus. Peel the carrots if you like. Slice the mushrooms and carrots and cut the snow peas into thin strips.
Divide the cauliflower into florets. Pulse the florets in batches in a food processor into cauliflower rice, a handful at a time. Put the cauliflower rice in a small pot and add the chicken stock (for the cauliflower rice). Cover and steam for about 15 minutes. Season with salt and pepper.
Heat the coconut oil in a pan and sauté the carrots. After about 5 minutes add the mushrooms and cook until they have clearly shrunk. Finally, toss the snow peas in briefly.
Heat the butter (or ghee) in a pot and stir in the locust bean gum until there are no lumps. Deglaze with the stock (for the fricassee) and bring to a boil while stirring. Season with salt, pepper and lemon juice.
Add the chicken together with the carrots, mushrooms, asparagus and snow peas to the sauce and heat through.
Whisk the coconut milk (or cream) with the egg yolk. If the coconut cream has separated from the coconut milk, add the cream to the hot sauce first and whisk the yolk only with the liquid part. Stir the yolk mixture into the sauce and don’t let it boil again (otherwise the yolk will curdle).
Serve the low carb chicken fricassee with the cauliflower rice and garnish with chopped parsley.
Love keto cooking?
With the Foodpunk Keto diet plan you get recipes like this every day, calculated individually for you.
You are completely free in your choice of vegetables for this low carb chicken fricassee. Go for asparagus and mushrooms if you follow a ketogenic diet. If you are fine with a few more carbs, add snow peas and carrots.
Whether paleo, low carb or keto, this recipe works for every Foodpunk way of eating. You can refine the sauce with either coconut milk or cream. We thicken the fricassee without flour, using locust bean gum instead, so it is completely gluten-free.
Outside asparagus season, use jarred asparagus, ideally organic. In season you can use freshly cooked asparagus. Peeled and cooked salsify is also a great alternative.
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