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  • Writer's pictureTommy Centola

Chicken Fricassee

Here's a dish that my grandmother used to make. This is not her recipe, however. She never wrote it down to share.


2 1/2 pounds bone-in-skin-on chicken thighs adn drumsticks

2 1/4 teaspoons kosher salt, divided

3/4 teaspoon ground black pepper, divided

5 slices thick-cut bacon, chopped

Canola Oil (optional)

1/3 cup all-purpose flour

1 cup chopped onion

1 cup chopped carrot, divided

1 cup chopped celery

1 tablespoon minced garlic

2 cups chicken stock, room temperature

1/4 cup dry white wine, room temperature

1 bay leaf

2 teaspoons chopped fresh thyme

1/4 teaspoon cayenne pepper

1 cup quartered fresh baby portobello muchrooms

Hot cooked rice to serve


Trim chicken and pat dry; sprinkle with 2 teaspoons salt and 1/2 teaspoon black pepper. Let stand at room temperature for 30 minutes.

In a large Dutch oven, cook bacon over medium heat until crispy. Using a slotted spoon, remove bacon, and let drain on paper towel, reserving drippings in pot.

Increase heat to medium-high. Working in batches, cook chicken until browned, 2 to 3 minutes per side. (Reduce heat to prevent excess browning, if necessary) Transfer chicken to a large plate; set aside.

Add enough oil to pot to make about 1/3 cup drippings, if needed. Reduce heat to medium. Add flour to pot; cook, whisking constantly, until flour mixture turns a light peanut butter color, about 10 minutes. Add onion, 1/2 cup carrots, celery, and garlic; reduce heat to medium-low, and cook, stirring constantly, until vegetables are softened, 4 to 5 minutes.

Gradually stir in stock and wine. Stir in bay leaf, thyme, cayenne, remiainig 1/4 teaspoon salt, and remiaing 1/4 teaspoon black pepper. Bring to a boil; recuce heat to medium-low. Return chicken and any juices to pot; simmer, stirring occassionaly, for about 1 hour and 15 minutes.

Add half of bacon, mushrooms, and remaining 1/2 cup carrots to pot; simmer until chicken is fork-tender, about 30 minutes. Discard bay leaf. Serve immediately with rice. Sprinkle with remaining bacon.


Enjoy!!!


Creole & Cajun Comfort Food is now available online.



Good Cooking, Good Eating and Good Living!!!

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