Chicken Fricassee
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Plated up with some Creole Sweet Corn 
Seasoned and floured chicken, and the chopped vegetables ready for cooking. 
This is the Creole version of the famous French dish. It’s a delicious, creamy and filling meal. It will take a while to prep and cook, but it can feed a large group or make for lots of leftovers for future meals. This dish is based on recipes from the Cajun Ninja and Chef John Folse.
Chicken Fricassee
Category
Cajun/Creole
Persons
10
Prep Time
30 minutes
Cook Time
3 hours
Total Time
3 hours, 30 minutes
Notes
After the long slow cook, the chicken will shred in the pot just by stirring it.
Ingredients
- 4-5# of cut up Chicken (I like boneless thighs)
- 1 Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 2 Stalks Celery, diced
- Creole Seasoning
- Garlic Powder
- Flour for dusting
- 1 stick butter
- 2/3 cup peanut oil
- 1 cup flour
- 4 cloves Garlic, minced
- 1 quart chicken stock
- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
- 1 can sliced mushrooms with juice.
- 1 cup hot water
- 1 bunch green onions, sliced
- 1 Tbsp dried parsley or ¼ cup chopped fresh parsley
- 1 cup sour cream
- 9 cups of cooked white rice
Instructions
- Prep your vegetables and put together in a bowl
- Season your chicken, both sides, with Creole Seasoning plus some garlic powder.
- Powder the chicken with the flour, using a mesh strainer or flour sifter.
- Heat a large pot or Dutch oven, add the stick of butter until it melts.
- Fry your chicken starting with the skin down.
- When the chicken is brown on both sides, remove it to a plate.
- In the same pot, make your roux from 2/3 cup of oil and 1 cup of flour. Stir continuously until it reaches a peanut butter color.
- Turn off the heat under the roux and add the onion, bell pepper and celery. Stir until the vegetables are soft. Add the garlic and stir through.
- Add the chicken stock, a little at a time and blending it until smooth.
- Add the salt, black pepper, bay leaf and mushrooms to the pot.
- Add 1 cup of hot water and stir through until smooth. If the roux breaks up a little don’t worry because it will come back together during cooking.
- Add the chicken to the pot, making sure the pieces are covered, and bring this back to a boil.
- Preheat your oven to 250 degrees and put the fricassee in the oven to simmer for 1-2 hours.
- Remove from the oven. Add more water if it’s too thick. Stir in the green onions, parsley and the sour cream.
- Serve over white rice and top with hot sauce; bacon green beans make a great a side dish.