|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 FricasseeThis 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 gravy, on the stovetop or 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, cover and let simmer on the stovetop, or transfer to 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.
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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
- 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
If baking, preheat the oven to 350 degrees F. May also finish on the stovetop. 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. Cover and continue simmering for about 45 minutes, gently stirring and turning pieces occasionally, until chicken is cooked through. Serve with rice.
For the Oven: Preheat oven to 350 degrees F and transfer pot to the oven, baking, uncovered, gently stirring up from the bottom to prevent burning, and turning pieces occasionally, until chicken is cooked through about one hour.
Cook's Notes: May also add 1/2 cup of sliced mushrooms when you return the chicken to the pot if desired. At the end, may also stir in 1/2 cup sour cream and garnish with a sprinkling of parsley and sliced green onion.
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