Oktoberfest Dinner 2008 (Mary and Rich Miller)

Chicken Fricasse, Berliner Art

This elaborate and delicious chicken fricasse, in the style of luxurious home dining in Berlin pre-war days, is a specialty.

Boneless breasts and thighs
4 tablespoons butter
1 teaspoon peppercorns
1/4 teaspoon thyme
2 or 3 bay leaves
1 leek, sliced fine
1 small onion, sliced thin
1 carrot, sliced thin
1 1/2 teaspoon salt
1 cup dry white wine
2 cups soup stock or bouillon
1 pint heavy cream
1 teaspoon flour
6 or 8 small pieces cooked lobster

Rinse the chicken: drain. Remove bones. Melt butter in heavy iron pot or Dutch oven and saute chicken. Add peppercorn, thyme, bay lkeaves, leek, onion, carrot, and salt. Cook chicken until golden but not browned. Add wine and stock. Cover pan. Bring to a boil, then cook lowered heat for 20 minutesl or until tender.

Remove chicken to a warm serving dish. Stir cream into pan and cook gently. Mix flour with a little of the not gravy, then stir it into kettle, cooking and stirring until mixture is the consistency of a fricasse or smooth gravy. Strain sauce. Add lobster and mushrroms. Reheat a moment and pour over chicken. Serves 6 or more.