Chicken fricassee is essentially a Cajun or french term for chicken stew. It's thick and rich and in my opinion, good anytime of the year, not just the 2 months when it's chilly outside. It's my kind of comfort food. You're going to have your house smelling awesome in no time!
Here's what you'll need to make your own:
- 3 pounds of boneless skinless chicken
- 1 medium onion (chopped)
- 1 bell pepper (seeded and chopped)
- 4 cloves of garlic (chopped)
- 1 big handful of fresh parsley (chopped)
- 2 to 4 tablespoons of Cajun seasoning (like Slap Ya Mama)
- 4 heaping tablespoons of jarred roux (or instructions for homemade roux here)
- 1 1/2 quarts of chicken broth
- Cooked rice
Add the chicken to a large skillet or pan, and add 1 tablespoon of the Cajun seasoning.
Brown well, then transfer the chicken to another bowl.
Chop all of the vegetables and set aside.
In the saucepan that you used to cook your chicken, add the roux to the pot and heat thouroughly. If you're making your own roux, make it in the pot here. (I'm using jarred to save time, and it's just easier sometimes.)
Add all of the chopped vegetables to the roux, once it has been heated through.
Cook the vegetables in the roux over medium high heat until they start to turn a little clear.
Add about a half cup of the chicken stock and mix well. It will be a little thick.
Add in the rest of the chicken stock, and add the chicken back to the pot. Mix well.
Add 1 tablespoon of the Cajun seasoning and mix well.
Cover partially and simmer over medium heat for about an hour and a half. Stirring every 10 minutes or so. After about 30 to 45 minutes, taste the sauce, and add more seasoning if it needs it. Continue simmering.