CAJUN CHICKEN FRICASSÉE

Ingredients 

• 1 whole chicken (3–4 pounds), cut into 8 pieces 
• ½ cup vegetable oil 
• ½ cup all-purpose flour 
• 2 cups diced yellow onions 
• 1 cup diced celery 
• ½ cup diced green bell pepper 
• 4 cloves garlic, minced 
• 4 cups chicken stock, plus additional if needed 
• 2 teaspoons Cajun seasoning 
• ½ teaspoon black pepper 
• 2 bay leaves 
• ½ teaspoon dried thyme 
• ½ cup chopped green onions 
• ¼ cup chopped fresh parsley 
• Salt and hot sauce, to taste 
• Hot cooked Louisiana long-grain white rice 

Instructions 

1. Season the chicken. Pat the chicken pieces dry and season generously with Cajun seasoning and black pepper.
2. Brown the chicken. Heat a few tablespoons of the vegetable oil in a heavy cast-iron Dutch oven over medium-high heat. Brown the chicken on all sides, working in batches. Remove and set aside.
3. Make the roux. Add the remaining oil to the pot, adjusting to approximately ½ cup total fat. Gradually whisk in the flour and stir continuously over medium heat until the roux reaches a rich medium-to-dark brown color.
4. Add the vegetables. Immediately stir in the onions, celery, and bell pepper to stop the roux from darkening. Cook for 5–7 minutes, stirring frequently. Add the garlic and cook for another minute.
5. Build the gravy. Slowly pour in the chicken stock while stirring to incorporate the roux. Add the bay leaves and thyme, then bring the mixture to a gentle boil.
6. Smother the chicken. Return the browned chicken and any accumulated juices to the pot. Reduce the heat, partially cover, and simmer for approximately 45–60 minutes, or until the chicken is tender and reaches an internal temperature of at least 165°F.
7. Finish the fricassee. Remove the bay leaves. Stir in the green onions and parsley, then taste and adjust the seasoning. If the gravy becomes too thick, add a splash of chicken stock.
8. Serve. Spoon the chicken and plenty of rich brown gravy over hot white rice. Serve with French bread or a side of smothered green beans.

Cook’s Notes 

The secret to a good fricassee is developing a flavorful roux without burning it. A medium-to-dark brown roux gives the dish a deep, toasted flavor while maintaining enough thickening power to produce a hearty gravy.