Chicken Fricassée
A rustic chicken stew.
Contains common allergens
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Instructions
- 1
Season the chicken pieces heavily with Creole seasoning. In a large heavy pot, brown the chicken in oil over medium-high heat until deep golden brown on all sides. Remove and set aside.
- 2
In the same pot with the rendered chicken fat, whisk in the flour. Cook over medium heat, stirring continuously, until the roux reaches a dark brown color (about 20 minutes).
- 3
Immediately add the finely chopped onion, bell pepper, and celery to stop the roux from burning. Sauté until tender.
- 4
Add the minced garlic and cook for 1 minute, then slowly whisk in the warm chicken broth to create a smooth, thick gravy.
- 5
Return the browned chicken pieces to the pot, bring to a boil, then reduce the heat to a low simmer.
- 6
Cover and cook slowly for 45-60 minutes until the chicken is tender and the gravy is rich. Serve over rice.
Plan it in Listahan
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