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  • Writer's pictureTommy Centola

Smothered Chicken Fricassee

To smother a dish is to cook it down with onions. These week, I want to feature two different meats smothered. Let's start with chicken

1 (4-pound) chicken, cut into pieces

1 cup all-purpose flour

1/2 cup vegetable oil

1 large onion, chopped

1 small bell pepper, chopped

2 cloves garlic, minced

1 tablespoon dark roux

2 cups chicken stock

Creole seasoning

2 tablespoons fresh minced parsley

dumplings (recipe to follow)

Season chicken evenly with Creole seasoning; dredge in flour.

Heat oil in a Dutch oven to medium heat. Add chicken; brown pieces evenly on all sides. Remove from pot and drain on paper towels. Increase heat to medium-high; add onion, bell pepper, and garlic to pan drippings and sauté for 10 minutes. Add roux and stir until completely dissolved. Add stock, reduce heat to medium-low and simmer 5 minutes. Taste; adjust seasonings with Creole seasoning.

Return chicken to pot; mix well. Return to a simmer. Cover with lid; reduce heat to low and simmer 2 hours, stirring occasionally. Using a slotted spoon, remove chicken to a large bowl; keep warm.

Increase heat to medium-low and return gravy to a simmer. Drop dumpling dough, by the spoonful, into simmering gravy; simmer 10 to 15 minutes or until dumplings are cooked. Serve hot over chicken.


2 cups baking mix (Bisquick)

1/2 teaspoon salt

1/4 teaspoon cayenne

2/3 cup milk

Gently mix ingredients just until dough forms. Cover with plastic wrap and reserve until needed.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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