Friday, August 13, 2010

Cajun Chicken Fricassee - Smothered Chicken and Gravy

Chicken is first lightly fried, then a gravy is prepared with the seasoned flour and pan drippings, the chicken is dunked right in the gravy and slow baked.

Cajun Chicken Fricassee

This is not your typical fried chicken with gravy, oh no. While the chicken does indeed get a quick fry, the purpose of frying the chicken is primarily to season the oil and add body to the gravy, so don't expect a crunchy fried chicken end product here. Gravy is then made from the seasoned drippings and the chicken is dunked right into the gravy and the whole thing is finished slow in the oven. Holy fat grams, it is some kind of delicious y'all.

I recommend a cast iron dutch oven and dark meat chicken for this dish so use legs, thighs or a combination of the two, though you can certainly use a whole cut up chicken also. First you'll dredge the chicken in seasoned flour and then fry it - you're just looking to lightly brown it, since it finishes in the oven - and just enough oil for browning, maybe about a cup. Reserve the seasoned flour and set the browned chicken on a rack while you get the rest of the dish ready.


Saute onion and bell pepper in the drippings and once that is cooked down and tender, stir in 3/4 cup of the seasoned flour a little at a time until it's fully incorporated.


Let that cook for about 5 minutes, stirring constantly. Pretend you see me adding in the water and the base here because apparently I forgot to snap a picture of that! Add enough of the water so that you get a nice consistency on your gravy, the way that you like it. Add the chicken to the gravy.


Turn the chicken to coat it, put it into a preheated 350 degree F oven and cook, uncovered, stirring occasionally for about one hour, or until chicken is cooked through and tender.


Serve with a side veggie and rice.

Recipe: Cajun Chicken Fricassee - Smothered Chicken and Gravy

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 1 hour | Yield: About 4 to 6 servings

Ingredients
  • One whole chicken cut up, or 6 to 8 pieces of dark meat chicken, legs, thighs or a combination
  • 1 teaspoon of seasoned salt (like Lawry's)
  • 1-1/2 cups of all purpose flour
  • 1 tablespoon of Cajun seasoning, (like Slap Ya Mama), or to taste
  • About a cup or so canola oil
  • 1-1/2 cups of chopped onion
  • 1/2 cup of chopped green bell pepper
  • 3/4 cup of reserved seasoned flour
  • 4 to 6 cups of water
  • 2 tablespoons of chicken base, or granulated bouillon
Instructions

Preheat the oven to 350 degrees F. Heat the canola oil in a dutch oven over medium high heat.

Sprinkle both sides of the chicken lightly with seasoned salt. Whisk the Cajun seasoning into the flour and dredge the chicken into the seasoned flour, shaking off excess. Reserve the seasoned flour. Fry the chicken pieces until lightly browned all over, set aside on a rack to drain.

Add the onion and bell pepper to the hot oil and drippings and saute until tender, but not over-browned. Stir in 3/4 cup of the reserved flour, a little at a time, until fully incorporated. Cook, stirring constantly for about 5 minutes. Begin adding the water, one cup at a time, blending each cup in before adding the next. Stop when gravy reaches the desired consistency. Stir in the chicken base and bring to a boil. Remove pot from the heat and add the chicken to the pot, turning to coat all sides of each piece; transfer pot to the oven. Bake at 350 for about one hour, gently stirring up from the bottom to prevent burning, and turning pieces occasionally, until chicken is cooked through.

Serve with rice.

Source:  http://deepsouthdish.com
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©Deep South Dish
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Posted by on August 13, 2010
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34 comments:

  1. Another yummer! Good thing you don't live nearby. I'd be at your door wearing a bib with my tongue hanging out!

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  2. Umm pure comfort food at its best. Reminds me of smothered chicken. I will be adding this to my menu next month Mary. DH will love this.

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  3. OH my, my, my, this sounds too delish to dish. SM is gonna drool all over when I show him what's for dinner on Sunday night. Yummmmmmmmm, The Olde Bagg

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  4. I've never had anything like this - it looks incredibly good

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  5. I live in NC now, but was raised in northern IN. BUT my grandmother, who was nuttin but a "hoosier", make her chicken just like this. My mother couldn't replicate it, and I"ve never tried, but I WILL NOW!!!! Looks mahvelous!!!

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  6. Yum, love this AND the crispy recipe. I was born and raised in the nawth, but now living in NC near Charlotte has me thinkin' about FRIED CHICKEN. Thanks!!!!

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  7. Yum! I am in the midst of cooking chicken and gravy right now but may need to adjust my recipes now!!! LOL

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  8. This looks fantastic. I agree with Tina, comfort food! I think I want to make it sooon!

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  9. Always so instructive to stop by and learn how you do your lovely and tasty dishes.
    Have a great Sunday. xxx

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  10. With the heat and humidity of thei summer, this will have to wait until one can stand to have the oven going but it does look good!

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  11. It is superbly delish y'all, and while I know it's hotter than hades and the humidity is so thick you could cut it with a knife down here in The Deep South too, I see some of y'all have been turning on those ovens and baking cookies and cakes and what-not anyways! ;) We don't let no summer heat keep us out of the kitchen for that long, now do we?

    Trust me, while ya might not want to crank the ole oven on every single day with this heat, this dish is just as worthy of the task!! Enjoy.

    .

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    Replies
    1. YES indeed!!! my Mom made this all year.
      Woody in Beaufort NC

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    2. All I can say is thank you Lord for the invention of air conditioning!!

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  12. OK. I have been on vacation this week. I fixed your Custardy French Toast on Monday morning and your Dirty Rice for Monday's dinner, the Egg in a basket, for Tuesday and today, and now I'm taking in the aroma of the Chicken and Gravy! I don't think I'm going to be content until I try all your recipes. And I have not been disappointed yet!!

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  13. Oh MsMaj, I love you!! :) Seriously though, I'm sure not everything I make is a homerun for everybody, but it sure is good to hear when someone has tried several of my recipes and has been happy! That makes ME happy!! Thanks so much for being a Deep South Dish reader, and especially for taking the time to come back and comment.

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  14. Just Yummy !

    I made this for dinner Tuesday and came out wonderful thank you

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  15. Made this today. Was delicious. I used a crock pot instead of baking in the oven High setting for 3 hours. Chicken was fall-off-the-bone tender. Hubby even complimented the gravy. Being from the North, he seldoms likes gravy.

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  16. So glad y'all enjoyed it & thanks for taking the time to come back and let me know you tried it in the crockpot too!

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  17. I love this recipe. It feeds all my family of ravenous eaters on the cheap too! I usually use twice the amount of chicken and it always turns out great. Thanks

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  18. Mary, I tried this recipe last night and it was fabulous. I usually make chicken similar to this with cream of chicken soup but this homemade version was so much tastier. Thank you for another keeper.

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  19. Now you know I love my cream of whatever soups too Angela! Sure glad you enjoyed trying this too though & thank you for stopping by to leave a comment. I appreciate that!

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  20. If you don't want to crank the oven, this is a good one to transfer to the slow cooker instead of a baking dish. I make chicken fricassee that way, so it doesn't heat up the house. :)

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  21. I made this tonight, but tweaked it a little bit. I browned the flour a bit so it had more of a golden color, and added the aromatics to that, and I used chicken stock instead of water & base or bouillon. I used a frozen onion, pepper, & celery mix instead of chopping my own onion & peppers, and added one finely chopped clove of garlic, too. It was fantastic, reminded me of my Cajun grandfather's stewed chicken.

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  22. Thanks Telesma for sharing your variations with us - sounds delish!

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  23. That looks awesome! My mouth is watering. Thanks for sharing.

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  24. When I was eating chicken, this was one of my favorites. Can almost smell it cooking.

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  25. Just made this dish exactly the way the recipe says.... and it is delicious! Thanks Mary for all of the great recipes!

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    Replies
    1. I'm so glad you enjoyed it Cheryl & thanks so much for taking the time to come back by and let me know!!

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