Anybody got a Chicken Fricasse Recipe?

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.

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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.

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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.

I don’t usually make a roux, but I probably use a bit more flour on the chicken pieces, so it’s about the same as making a separate roux. I like beaucoup garlic in mine, as well as fresh parsley and deeply browned onions. I like it almost “dry”, not as much liquid as a stew.

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John Gros

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