Chicken Fricassee

This chicken fricassee recipe is huge on flavor with cuts of chicken choked and cooked slowly in a rich and creamy sauce with the perfect Cajun spices. Easy to manufacture and absolutely delicious.

Chicken Fricassee in the house today, my friends. Have you ever had chicken fricasses? You are in for a comfort food treat!

This is a classic one-casserole that I learned to cook at a cooking school while visiting New Orleans. It's a Cajun adaptation of a classic French dish, more of a cooking technique, really. I've adapted this recipe to make it my way, with lots of Cajun spices, some extra peppers, and I think my spicy food-loving friends will love this one.

It's not very hot, though you can easily adjust to your own preference. What it is is LOVE on flavor, and it is easy enough to make. Get your roux stir spoon ready! A big part of the effort is just simmering in a pan.

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But first…

What is Chicken Fricassee?

Chicken fricassee is a classic French comfort food where the chicken is sautéed in a saucepan, then breaded in a thick and creamy sauce. It is described as somewhere between a saute and a stew, with everything cooked in a single saucepan. There are many different versions, depending on the region and the chef, and they can also be made with other meats, such as veal, seafood or only vegetables.

Cajun Vs. French Fricassee

There is very little difference between a Cajun chicken fricassee versus the classic French fricassee, except that the Cajun version uses Cajun Holy Trinity of vegetables (onions, celery and peppers) instead of the French mirepoix (onions, celery and carrot) and we start with a classic roux. It is generously seasoned with the perfect Cajun spice blend.

The order of cooking steps is slightly different, although the resulting flavors are still excellent. I much prefer this Cajun chicken frieze over the French version because of the spices and general richness, though I enjoy them both.

Here's how I do mine.

Let's talk about how to make chicken fricasses, shall we?

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Kyllingfricassee Ingredients

  • 3/4 cup vegetable oil (or use peanut oil) – It is important to use a high-heat oil for this recipe. Olive oil has a lower smoking point and is much more likely to burn, which will ruin the taste of the final dish.
  • 6 boneless skin on chicken thighs – you can use skinless and boneless or any cut of chicken, really. This recipe technique works with any type of chicken.
  • 1 tbsp + 1 tsp Cajun spices
  • 1/2 cup flour
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 2 jalapeno peppers, chopped – This is optional for more heat. I love the warmth and taste of jalapeno pepper. Or use serrano trees for even warmer.
  • 4 stalks of celery, chopped
  • 6 cloves of garlic, chopped
  • 3-4 cups of chicken stock (chicken broth)
  • 1 bay leaf
  • Hot sauce to taste

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How to make chicken frieze – the recipe method

Heat 1/4 cup oil in a large saucepan.

Season the chicken with 1 teaspoon of Cajun spices. Add the chicken, the shanks, and saute the hot pan until the skins start to turn brown, approx. 5 minutes per Page. Remove the chicken and set it aside.

Add the remaining oil and stir the flour to form a white dough. This is your roux. Cook under stirring continuously until the roux darkens to the color of light chocolate. This should take approx. 20 minutes. It is important to keep stirring. Do not allow the roux to burn at the bottom of the pan.

Check it out my post with tips and a video about How to make a Roux, which should be very useful.

Add onions, peppers and celery. Stir and cook for 5 minutes to soften.

Add garlic and remaining 1 tbsp Cajun spices. Stir and cook for 1 minute.

Stir in the chicken stock, bay leaf and hot sauce to taste.

Return the chicken to the pan and cover. Lower the heat and simmer for 30 minutes or until the chicken is cooked through and falls off the bone. It gets SO tender in this way.

Serve! I like to serve my over white rice or with cooked noodles.

Boom! Done! Chicken frieze is ready to serve! Looks wonderful, doesn't it? I love this recipe. Super tasty. It's hard to go wrong with Cajun cuisine.

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Recipe tips and notes

  • The chicken. You can use any cut chicken with this recipe. "Fricassee" is more of a method where the chicken pieces simmer low and slowly in sauce. Try it with either boneless or boneless, skinless chicken thighs, chicken breasts, chicken legs or whole cut chicken.
  • Other meat. You can also make this dish with other meats. In fact, there are many other popular versions. Try this recipe with veal, rabbit, poultry or seafood (although seafood doesn't have to simmer for long).
  • Vegetarian version. You can store this dish strictly vegetarian by skipping the chicken. Instead, use root vegetables such as whole carrots, potatoes, rutabaga, beets or other favorites. Be sure to swap the chicken stock for vegetable stock.
  • Other ingredient options. Mushrooms are a popular addition to this recipe. Lemon juice is great for a citrus pop at the end while serving. Some chefs like to use white wine and reduce it with the chicken, and also stir heavy cream to make the sauce even richer.
  • Roux Making Tips. A proper roux is important for this dish. Check out my post on How to Make a Roux for tips on how to do it best.

What should I serve with chicken frieze?

Chicken fricassee is popularly served over white rice, though I often like to serve mine with cooked noodles, like egg noodles, which compliment the sauce. I also like some thick crusty bread to help soak up the flavorful sauce that looks like a sauce. Talk about huge taste.

That's it, my friends. I hope you enjoy my chicken fricassee recipe. Tell me if you make it. I would love to hear how it turned out for you. Keep it spicy!

If you're curious, you can read about my food trip to New Orleans here!

Try some of my other popular recipes

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Do you have questions? Ask loose! I'm happy to help. If you enjoy this recipe, I hope you will leave a comment for some STARS. Share it on social media too. Don't forget to tag us on #ChiliPepperMadness. I will definitely share it! Thanks! – Mike H.

Chicken Fricassee Recipe

This chicken fricassee recipe is huge on flavor with cuts of chicken smothered and cooked slowly in a rich and creamy sauce and the perfect Cajun spices. Easy to manufacture and absolutely delicious.

Prepare time10 minutes

Cook Time55 minutes

Course: Main courses

Food: American, French

Keywords: cajun, chicken, chicken thigh, a pot

Servings: 6

Calories: 659kcal

  • 3/4 cup vegetable oil or use peanut oil
  • 6 boneless chicken thigh skin, you can use skinless and boneless or any cut chicken
  • 1 tbsp + 1 tsp Cajun spices
  • 1/2 cup flour
  • 1 large onion chopped
  • 1 chopped pepper
  • 2 jalapeno peppers chopped (optional for more heat, or use serranos for even hotter)
  • 4 stalks of celery chopped
  • 6 cloves of garlic minced
  • 3-4 cups of chicken stock
  • 1 bay leaf
  • Hot sauce to taste
  • Heat 1/4 cup oil in a large saucepan. Season the chicken with 1 teaspoon of Cajun seasoning and rinse the chicken in the hot saucepan until the skins start to brown, approx. 5 minutes per Page. Remove the chicken and set it aside.

  • Add the remaining oil and stir the flour into a white dough. This is your roux. Cook under stirring continuously until the roux darkens to the color of light chocolate. This should take approx. 20 minutes. It is important to keep stirring. Do not allow the roux to burn at the bottom of the pan.

  • Add onions, peppers and celery. Stir and cook for 5 minutes to soften.

  • Add the garlic and the remaining 1 tablespoon of Cajun spices. Stir and cook for 1 minute.

  • Stir in chicken stock, bay leaf and hot sauce to taste.

  • Put the chicken back in the pan and cover. Reduce the heat and simmer for 30 minutes or until the chicken falls from the bone.

  • Serve! I like to serve my over white rice or with cooked noodles.

Calories: 659kcal | Carbohydrates: 18 g | Protein: 29g | Fat: 53 g | Saturated fat: 29 g | Cholesterol: 145 mg | Sodium: 307 mg | Potassium: 622 mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1478IU | Vitamin C: 34 mg | Calcium: 38 mg | Iron: 2 mg

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