📝 About This Recipe
Deep in the heart of Acadiana, a Fricassee is more than just a stew; it is a soulful labor of love defined by a rich, chocolate-colored roux and fall-off-the-bone tender poultry. This Cajun classic transforms humble ingredients into a velvety, savory masterpiece that captures the essence of Louisiana prairie cooking. It’s a warm hug in a bowl, perfect for Sunday dinners when the air turns crisp and the kitchen starts to smell like toasted flour and onions.
🥗 Ingredients
The Poultry and Seasoning
- 4 pounds Whole Chicken (cut into 8-10 pieces, skin-on)
- 2 tablespoons Cajun Seasoning (low sodium preferred)
- 1 teaspoon Black Pepper (freshly cracked)
The Roux and Trinity
- 3/4 cup Vegetable Oil (or lard for authentic flavor)
- 1 cup All-Purpose Flour
- 2 medium Yellow Onion (finely diced)
- 1 large Green Bell Pepper (seeded and diced)
- 3 stalks Celery (diced)
- 4 cloves Garlic (minced)
The Braising Liquid
- 6 cups Chicken Stock (high quality or homemade)
- 2 Bay Leaves (whole)
- 3 sprigs Fresh Thyme (or 1 tsp dried)
- 1 tablespoon Worcestershire Sauce
- 1/2 cup Green Onions (sliced, for garnish)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Pat the chicken pieces completely dry with paper towels. Generously season all sides with the Cajun seasoning and black pepper, pressing the spices into the skin.
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2
In a heavy-bottomed Dutch oven, heat the oil over medium-high heat. Working in batches, brown the chicken pieces skin-side down until golden and crisp (about 5-6 minutes per side). Remove chicken and set aside on a plate, leaving the rendered fat in the pot.
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3
Reduce heat to medium. Sprinkle the flour into the hot oil and drippings. Whisk constantly for 15-20 minutes to create a roux. You are looking for the color of milk chocolate or an old penny.
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4
Once the roux reaches the desired dark brown color, immediately add the onions, bell pepper, and celery (the 'Holy Trinity'). The moisture in the vegetables will stop the roux from burning.
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5
Sauté the vegetables in the roux for 5-7 minutes until they are soft and the onions become translucent.
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6
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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7
Slowly pour in the chicken stock one cup at a time, whisking vigorously after each addition to ensure a smooth, lump-free gravy.
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8
Stir in the Worcestershire sauce, bay leaves, and thyme. Bring the liquid to a gentle boil.
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9
Nestle the browned chicken pieces (and any juices from the plate) back into the pot, ensuring they are mostly submerged in the liquid.
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10
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 45-60 minutes. The chicken should be incredibly tender and the gravy thickened.
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11
Remove the lid and skim any excess fat from the surface with a spoon. Taste the gravy and adjust salt or spice if necessary.
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12
Discard the bay leaves and thyme sprigs. Stir in half of the green onions and parsley.
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13
Serve the chicken and plenty of gravy over a mound of hot steamed white rice, garnishing with the remaining fresh herbs.
💡 Chef's Tips
Patience is key with the roux; if you see black specks, it's burned—discard it and start over. Use bone-in, skin-on chicken for the best flavor and moisture; boneless breasts will dry out too quickly. If the gravy is too thick, splash in a little more stock; if too thin, simmer uncovered for the last 15 minutes. For an extra layer of flavor, add a few slices of smoked andouille sausage when you add the chicken back to the pot. This dish tastes even better the next day as the flavors continue to develop in the fridge.
🍽️ Serving Suggestions
Serve over fluffy long-grain white rice to soak up every drop of the dark gravy. Accompany with a side of buttery maque choux (Cajun corn) or smothered green beans. Provide a bottle of Louisiana-style hot sauce on the table for those who want extra heat. Pair with a crisp, cold lager or a medium-bodied white wine like a Chenin Blanc. A piece of crusty French bread is essential for cleaning your plate.