"Often relegated to canteens and freezer aisles, chicken fricassee rarely gets the attention it deserves. Here, it's treated with care: pasture-raised chicken from northern German producer Lars Odefey is gently cooked in a classic sauce based on a fine chicken broth, served with regional mushrooms and carrots."
"On the side: mashed potatoes by Micha Schäfer (without smoked butter this time) and rye sourdough bread from Florian Domberger, accompanied by house-made aged raw milk butter from Erdhof Seewalde."
Nobelhart & Schmutzig's "Wir kochen Heimat" series presents Heimat #2: Chicken Fricassee, inspired by former operations manager Aljoscha Füting's childhood favorite. The dish transforms a typically underappreciated canteen staple into fine dining by using pasture-raised chicken from northern German producer Lars Odefey, gently cooked in classic sauce with fine chicken broth, regional mushrooms, and carrots, balanced with lemon, capers, and pepper. Accompaniments include mashed potatoes by Micha Schäfer and rye sourdough bread from Florian Domberger with house-made aged raw milk butter. Available Tuesday to Thursday at two seatings for 50 euros per person, the dish showcases regional sourcing and traditional cooking methods.
Read at Berlin Food Stories
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