Ingredients with Measurements:
- 1 pound chicken breast, cut into bite-sized pieces
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Chopped parsley, for garnish
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
3. Sprinkle the flour over the chicken and onions, stirring to coat evenly. Cook for 1-2 minutes to cook off the raw flour taste.
4. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Add the thyme and season with salt and pepper to taste.
5. Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Stir in the heavy cream and cook for an additional 5 minutes, or until the sauce has thickened further.
7. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the chicken and onions, low heat for simmering the sauce.
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 29g
Carbohydrates: 10g
Protein: 29g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Dried thyme can be substituted with dried rosemary or sage.
Variations:
- Add sliced mushrooms to the skillet with the onions for extra flavor.
- Substitute chicken breast with boneless, skinless chicken thighs.
- Add a splash of white wine to the skillet before adding the chicken broth for a more complex flavor.
Tips and tricks:
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Use a wooden spoon or spatula to stir the sauce to prevent scratching the skillet or Dutch oven.
- Taste the sauce and adjust the seasoning as needed before serving.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a microwave-safe dish in the microwave or in a skillet on the stovetop until heated through.
Presentation ideas:
Serve the Bremer Kükenragout mit Zwiebeln in individual bowls or on plates with a side of crusty bread or mashed potatoes.
Garnishes:
Garnish with chopped parsley for a pop of color and flavor.
Pairings:
Pair with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Crusty bread, mashed potatoes, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or cream to thin it out.
- If the sauce is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bremer Kükenragout mit Zwiebeln is a traditional German chicken stew that originated in the city of Bremen.
Flavor profiles:
Creamy, savory, and slightly sweet from the onions.
Serving suggestions:
Serve hot with a side of crusty bread or mashed potatoes for a comforting and satisfying meal.
Related Categories
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Region: German
Taste: Savory, Oniony, Rich, Herbal, Comforting