Cajun & Creole

Chicken Fricassée

Name: Chicken Fricassée
Total time: 90 min
Yield: 4 servings
Cuisine: Cajun & Creole
Ingredients: 1 whole chicken (cut into 8 pieces) or 3 lbs chicken thighs; 1/2 cup vegetable oil, 1/2 cup all-purpose flour; 1 large onion, 1 green bell pepper, 2 celery stalks; 4 cups chicken broth, warmed; 2 cloves garlic, 1 tbsp Creole seasoning

Bone-in chicken browned and braised in a dark Cajun roux with garlic, onion, and herbs until the meat falls from the bone in a thick, savory gravy.

90 minutes

Serves 4

Dinner

Contains common allergens

celery Wheat

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Instructions

6 steps

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.

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