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 stewed or baked.
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 stewed or 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 stovetop or slow in the oven. Holy fat grams, it is some kind of delicious y'all.

I recommend a cast iron Dutch oven of some kind 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 lightly 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. For a fricassee, I prefer to flour the chicken before frying it, but you may also fry the chicken without coating first, such as with a stewed chicken. Hey, it's your kitchen and don't let anybody tell you how to cook. 

Make it like your mama did y'all! Just season it and fry it.


Sauté 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. Some folks prefer more of a red gravy for fricassee. If you'd like to go that route, just stir in a 15-ounce can of tomato sauce before you return the chicken to the pot.


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.

For more of my Creole and Cajun favorites, visit my page on Pinterest!



Cajun Chicken Fricassee - Smothered Chicken and Gravy

Cajun Chicken Fricassee - Smothered Chicken and Gravy

Yield: About 4 to 6 servings
Author: Deep South Dish
Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M
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 stewed or baked.

Ingredients

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

Instructions

  1. Heat cooking oil in a Dutch oven over medium high heat.
  2. Sprinkle both sides of the chicken lightly with seasoned salt. Whisk the Creole/Cajun seasoning into the flour and dredge the chicken into the seasoned flour, shaking off excess. Fry the chicken pieces until lightly browned all over, set aside on a rack to drain.
  3. Add the onion and bell pepper to the hot oil and drippings and sauté until tender, but not over-browned. 
  4. Stir in 3/4 cup of the reserved flour, a little at a time, until fully incorporated. Cook, stirring constantly for about 5 minutes. 
  5. Begin adding the water, one cup at a time, blending each cup in before adding the next. Stop when gravy reaches the desired consistency. 
  6. 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. 
  7. Serve with rice.

Notes:

May substitute bouillon for the base. For a fricassee, I prefer to flour the chicken before frying it, but you may also fry the chicken without coating first, such as with a stewed chicken. Simply season as desired and fry directly in hot fat; proceed with remaining recipe. A nice addition is to add in 1/2 cup of sliced mushrooms when you return the chicken to the pot if desired. At the end, stir in 1/2 cup sour cream and garnish with a sprinkling of parsley and sliced green onion, for a nice finish. 

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.

Creole Style: Stir in 1 (15 ounce) tomato sauce before returning chicken to the pot.

Chicken, Drumsticks, Main Dish, Smothered, Southern Classics, Cajun
Main Dish, Dinner
American, Cajun
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Posted by on August 13, 2010

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