Category: Poultry - Fresh

Cajun Chicken Fricassee     

Ingredients:
6 bone-in skin-on chicken thighs
salt and pepper to taste
Louisiana hot sauce to taste
1 1/2 cups flour, divided
1 cup vegetable oil
1 medium onion, chopped
3 stalks celery, chopped
1 bell pepper, chopped
3 cloves garlic, minced
3 14-oz cans chicken stock
1 tsp. Cajun seasoning or to taste
1 bay leaf
1 cup sliced mushrooms
9 green onions, chopped
1/4 cup chopped parsley
2/3 cup heavy cream
Rice, prepared

Preparation:
Season meat with hot sauce, salt, and pepper. Use 1 cup of the flour to dust the chicken pieces. Heat half cup of oil in a large cast iron or enameled stew pot on medium to medium-high heat. Fry the chicken pieces a few at time until golden brown on the outside. Set aside to drain on a paper towel.

Add in remaining oil and flour, whisking them into the oil and drippings in the pan to create a roux. Stir mixture constantly until a thick paste is formed and darkens to the color of light chocolate. This should take about 20 minutes. It is important to keep stirring. Do not let the roux burn at the bottom of the pot.

Add onions, pepper, celery, and garlic to the roux and cook 3-5 minutes on medium until softened. Add chicken stock a little at a time, stirring well after each addition. Add in Cajun seasoning. Place bay leaf, chicken pieces and mushrooms in the stew and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 30-45 minutes until chicken is falling off the bone.

Remove from heat and stir in cream, green onions, and parsley. Add salt, pepper, and/or hot sauce to taste and stir. Serve over rice

Date added: 2022-09-12
Number of visits: 2263