Ingrediences:

cooked chicken

peas

corn

chickenbroth

flour

butter

cream

This is a traditional german dish called "Hühnerfrikasse", something I grew up loving because both my grandma and mother made this themselves and regularly. If you tell germans you`re making your own Hühnerfrikasse everyone stares at you in disbelief as if it was complicated. But if you´ve been reading this blog, you know by know that I´m not really in for complicated stuff so... It´s easy!

For the sauce or whatever you want to call it, the liquid part of this, we need a roux: But some butter in your pot, maybe a tablespoon or maybe a little more, let it melt. Then throw a big tablespoon of flour on it. Get the pot off the flame and mix well. It has to be a thick butter-flour-pulp. Now comes the part that`s a bit tricky: Keep the wirewhisk in your "good" hand (the one that you write with), have chickenbroth ready. Now stir the flour-pulp like mad and add a bit of the broth. Only stirring will prevent the flour from clotting and being gross.

Don´t use too much broth, you´ll still want your sauce to be kinda thick and you still have to add the cream. Which is what´s next: you add the cream. I usually substitute cream with something with less fat and less lactose (like the german creme fine)... Now leave it all on low heat and see whether you like the thickness and richness of it. Add broth or cream if needed.
This done you pretty much have your stew ready. Only little stuff left:

Cut the cooked chicken from the chickenbroth into small, bite-sized pieces, throw it in the sauce. (I kinda just rip my chicken apart. It adds to the thickness of the stew) Add as much peas and corn as you like and tadaaa! ready!

Well, okay, you still have to add salt and pepper if you want to get rid of the blandness. I also added some of my selfmade mustard this time and it fit perfectly.
You can eat this on rice, with noodles or like we did this time, with puff pastry cups (which are easily found in well stocked german supermarkets. We used to have them with Hühnerfrikasse for new years eve when we were kids so we kinda got nostalgic seeing them and had to have them).
Anybody has any good tips for this? Something new I haven´t tried yet? Suggestions are welcome.

Mmmmh, chicken!

Stew looking good.