Protein Swap | German-Style Chicken Fricassée
with Mushrooms & Green Beans
Cooking time
20 minutes
Servings
2/4
Calories
360 /serving
Known as Hühnerfrikassee in Germany, this hearty stew's main mission is to deliver deeply creamy, meaty comforts. For paleo purposes, browned chicken, onions and mushrooms are coated in a wonderfully savoury demi-glace and almond milk sauce. The result is more than dream-worthy.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Green beans (or string peas)
- 50g Diced onions
- 225g Sliced mushrooms
- 15ml Minced garlic
- 120ml Almond milk
- 12g Chicken demi-glace
- 10ml Worcestershire sauce
- 15ml Lemon juice
Contains: Almonds • Anchovies • Barley
You will need:
Large high-sided pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
3 g
Sodium
660 mg
Total Carb
18 g
Sugars
8 g
Protein
39 g
Fibre
4 g
Preparation
Cook the chicken & mushrooms
- Pat the chicken dry and cut into bite-size pieces; season with S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, turning occasionally, 2 to 3 min., until lightly browned.
- Add the mushrooms, ½ the onions and ½ the garlic. Cook, stirring often, 2 to 3 min., until fragrant.
- Add the demi-glace, Worcestershire sauce, almond milk and 2 tbsp water (double for 4 portions); bring to a boil.
- Reduce the heat to medium and cook, stirring occasionally, 5 to 7 min., until the chicken* is cooked through.
- Add ½ the lemon juice and S&P; stir well.
Sauté the green beans
- Meanwhile, remove the stem ends of the green beans.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the green beans and remaining onions. Sauté, 2 to 3 min., until beginning to soften.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until crisp-tender; season with S&P.
- Add the remaining lemon juice; stir well.
Plate your dish
- Divide the chicken, mushrooms and green beans between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
