Just in time for Spring, chicken fricassee is a flavorful one-pot chicken stew with hearty and fresh vegetables!
I’m always on the hunt for one pot meals that make life easier! In less than one hour, this amazing chicken stew is ready for a weeknight meal.
Fricassee is a French word that pertains to a cooking method that is a cross between a sauté and stew. Here in NOLA, a fricassée is usually very similar to a stew, except that the meat is dredged in flour and lightly fried (like when making smothered chicken) , then chicken stock, white wine and vegetables are added for braising. We Cajuns love a good old fashioned chicken and gravy dish that’s hearty and affordable.
As with any stew, chicken fricassee taste even better the second day after the flavors have married. You can eat it just as is with chicken, vegetables and gravy, or couple the dish with some white rice.
Cajun Chicken Fricassee
This Chicken Fricassee is a great spring dish with fresh vegetables and rich, flavorful gravy!
- 5-6 Chicken thighs
- 1/2 tablespoon Olive oil
- 2 tsp Tony Chachere’s Creole Seasoning
- 3/4 cup vegetable oil
- 1/2 cup onions, diced
- 1/4 cup celery, diced
- 2-3 tsp garlic, minced
- 1-2 bay leaf
- 1-2 tsp thyme, minced
- 4- 6 oz mushrooms, sliced
- 2 1/2 tablespoons, 1.5 cups all-purpose flour, separated
- 2 cups chicken stock
- 1/2 cup dry white wine
- 1/4 cup heavy cream (optional)
- 2 medium-sized carrots, peeled and cut
- 6-8 oz asparagus, trimmed and cut
- Italian Seasoning, to taste
- garlic powder, to taste
- Season chicken pieces with Tony’s seasoning or your favorite spice mix.
- Heat up Dutch oven or heavy bottom skillet with vegetable oil over medium heat. Add 1 1/2 cup of flour to a bowl, season, and dredge each piece of chicken in the seasoned flour.
- Once oil is heated, add chicken and fry on each side for about 4-5 minutes until skin is browned.
- Remove chicken from oil and discard excess oil in the pan.
- Add olive oil and then follow with onions, celery, garlic, bay leaf, thyme, and mushrooms. Sauté for 2-3 minutes until vegetables are soft. Stir in 2 1/2 tablespoons of flour until blended.
- Stir in the chicken stock and wine constantly until sauce thickens, about 4-5 minutes.
- Taste and continue to season with Italian seasoning, garlic powder, and Cajun seasoning until desired flavor.
- Return chicken back to the pan, cover pot set burner to medium-low heat. Let cook for 12-15 minutes until sauce reaches desired consistency and chicken is almost cooked through.
- Add in carrots and asparagus, add cover back on and continue to cook for 5-7 minutes, or until chicken is cooked through and asparagus is tender.