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Started By
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re: Anybody got a Chicken Fricasse Recipe?
Posted on 3/18/19 at 3:38 pm to Stadium Rat
Posted on 3/18/19 at 3:38 pm to Stadium Rat
Season and lightly flour chicken pieces
Brown them up on all sides
Remove and make roux with drippings, add some oil if needed. Stay light/peanut butter color.
Add veggies. Full trinity or just onions, your preference. Plus garlic. Sauté for a bit.
Add chicken stock til you get the consistency you want. Stew like, thicker than gumbo.
Add chicken back and simmer for an hour.
Serve with rice.
Brown them up on all sides
Remove and make roux with drippings, add some oil if needed. Stay light/peanut butter color.
Add veggies. Full trinity or just onions, your preference. Plus garlic. Sauté for a bit.
Add chicken stock til you get the consistency you want. Stew like, thicker than gumbo.
Add chicken back and simmer for an hour.
Serve with rice.
2
Posted on 3/18/19 at 3:54 pm to TH03
Thanks for the info. Do other Southern recipes (non Louisiana) use a light roux?
Posted on 3/18/19 at 4:11 pm to TH03
quote:
Season and lightly flour chicken pieces Brown them up on all sides Remove and make roux with drippings, add some oil if needed. Stay light/peanut butter color. Add veggies. Full trinity or just onions, your preference. Plus garlic. Sauté for a bit. Add chicken stock til you get the consistency you want. Stew like, thicker than gumbo. Add chicken back and simmer for an hour. Serve with rice.
This. I like to add some sliced mushrooms for the simmer. I use onions and some jap. peppers, with garlic, instead of the trinity. I also do a little green onion and parsley at the end.
This post was edited on 3/18/19 at 4:43 pm
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