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.