Chicken Fricassee

Chicken Fricassee is a dish that I remember fondly. My grandmother cooked it often. I was once asked what the difference was between this dish and Chicken Stew. The difference is the cooking of the chicken. You cook the chicken in the roux for a few minutes for a Fricassee. This gives a crusty texture to the chicken. For Chicken Stew, the chicken is cooked after the liquid is added.

1 Chicken, about 4 pounds, cut into 8 pieces

Creole Seasoning to taste

⅔ cup Vegetable Oil

½ cup All-Purpose Flour

2 cups Onions, Chopped

1 cup Bell Pepper, chopped

4 to 5 cups warm Chicken Stock

2 Bay Leaves

Salt and Pepper to taste

¼ cup Fresh Parsley, chopped

3 tablespoons Green Onions, chopped

Season the chicken pieces generously with Creole Seasoning. Set aside.

In a large black iron or stainless steel pot, make a roux by combining the oil and flour over medium heat. Stir constantly for about 20 to 25 minutes, or until it is dark brown. Add the onions and bell peppers. Cook, stirring often, for 5 minutes, or until the vegetables are soft. Add the chicken pieces and stir to coat well with the roux mixture. Cook for about 5 minutes. Slowly add the stock and the bay leaves. Bring the mixture to a boil, reduce the heat and simmer for about two hours, or until the chicken is tender. Adjust the seasonings to taste. Remove the bay leaves, then add the parsley and green onions. Serve immediately.

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