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Started By
Message
I recently tried chicken fricassee for the first time.
Posted on 6/29/15 at 1:52 pm
Posted on 6/29/15 at 1:52 pm
To clarify, it was the first time I had it by name. I've had smothered/stewed chicken and sausage many times but it was never called chicken fricassee, but anyway.
There is actually a question in this. The chicken fricassee I had was cooked in a dark roux with chicken and sausage. Isn't this just gumbo? Why call it something different?
There is actually a question in this. The chicken fricassee I had was cooked in a dark roux with chicken and sausage. Isn't this just gumbo? Why call it something different?
7
Posted on 6/29/15 at 1:56 pm to Commandeaux
Where I'm from we call it a stew. CHICKEN stew. Shrimp stew. Meatball stew. Boiled egg stew. It just a very thick gumbo over rice playa.
Posted on 6/29/15 at 2:01 pm to Commandeaux
quote:Yeah, basically a much thicker chicken gumbo
Isn't this just gumbo?
Posted on 6/29/15 at 2:04 pm to Count Chocula
Unless it has tomatoes - then its a chicken creole.
Posted on 6/29/15 at 2:08 pm to Commandeaux
That doesn't sound like chicken fricasse I've ever had. It's got a nice wine sauce and is usually light colored.
Is there a recipe for yours?
Is there a recipe for yours?
Posted on 6/29/15 at 2:10 pm to Gris Gris
I didnt cook it. I got it from a food truck.
Posted on 6/29/15 at 2:13 pm to Commandeaux
I was thinking kind of the same thing when I made some a couple of months ago.
-Fry the chicken in oil
-Add flour to oil to make a roux (mine was blonde/peanut butter color, so not quite as dark as gumbo)
-Add onion and bell pepper
-Add chicken back and cook on low for an hour (maybe less- I don't remember)
- Serve over rice.
-Fry the chicken in oil
-Add flour to oil to make a roux (mine was blonde/peanut butter color, so not quite as dark as gumbo)
-Add onion and bell pepper
-Add chicken back and cook on low for an hour (maybe less- I don't remember)
- Serve over rice.
Posted on 6/29/15 at 2:44 pm to LSUGUMBO
Fricasse is drier than a stew or a gumbo (which SHOULD be thinner than a stew, imho). More of a light gravy w/chicken, than chicken swimming in lots of sauce.
Posted on 6/29/15 at 2:50 pm to hungryone
Smothered some chicken yesterday.
My grandma made this every Sunday.
My other grandma made Chicken fricassee often.
I may be completely wrong but the Fricassee she floured the chicken pieces then fried them, then made the gravy.
The smothered chicken was a roux that you added the chicken too..
Both gravy were about the same consistency, (Gravy, not a gumbo also a little lighter than a Gumbo roux)
I prefered the smothered chicken
My grandma made this every Sunday.
My other grandma made Chicken fricassee often.
I may be completely wrong but the Fricassee she floured the chicken pieces then fried them, then made the gravy.
The smothered chicken was a roux that you added the chicken too..
Both gravy were about the same consistency, (Gravy, not a gumbo also a little lighter than a Gumbo roux)
I prefered the smothered chicken
Posted on 6/29/15 at 3:10 pm to LSUGUMBO
My dad when he was alive would make chicken fricassee for me regularly and it was always with a chicken stewed with onions and a very thick dark roux gravy. His gumbo was made with a much lighter roux and thinner gravy. a fricassee is supposed to be a chicken stew where a gumbo is more a soup.
This was my favorite dish he used to cook. I cannot for the life of me make it just like he did.
This was my favorite dish he used to cook. I cannot for the life of me make it just like he did.
Posted on 6/29/15 at 6:05 pm to Commandeaux
People call lots of things chicken fricassee. They get offended when you correct them so I usually just eat.
Posted on 10/20/15 at 6:41 pm to hungryone
Correct .
Traditionally was in a white or very light sauce and usually mainly from its own juices.
Traditionally was in a white or very light sauce and usually mainly from its own juices.
Posted on 10/20/15 at 6:55 pm to rbdallas
I grew up eating Puerto Rican chicken fricasee which is totally different. I remember having Louisiana style for the first time and was so confused. I like the PR version much better.
Posted on 10/20/15 at 8:02 pm to Commandeaux
My mother always made a chicken friccassee with a blonde roux, white wine, mushrooms, cream and tarragon and finished with butter. It had carrots and onions too and was not white but off white and really creamy. All was done in one pot on top of the stove and finished in the oven. And now I'm going to try it the next few days because of this thread.
Posted on 10/20/15 at 8:19 pm to Martini
I love these threads.
Posted on 10/21/15 at 7:59 am to Commandeaux
add tomatoes and a bunch of herbs and capers and you have chicken cacciatore...but no roux, just olive oil and the juices from the chicken (I use thighs)
brown chicken in olive oil
deglaze with onions and a shite ton of garlic
add canned tomatoes (no juice), capers and fresh herbs, pinch of crushed red pepper
Put the covered pan in the oven for an hour
Squeeze lemon over it and serve
brown chicken in olive oil
deglaze with onions and a shite ton of garlic
add canned tomatoes (no juice), capers and fresh herbs, pinch of crushed red pepper
Put the covered pan in the oven for an hour
Squeeze lemon over it and serve
Posted on 10/21/15 at 8:02 am to Martini
Haven't had fricassee since my mom died. And i was too dumb to get her to teach me. 
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