Louisiana Style Chicken Fricassee (Printer-friendly)
A rich Cajun dish featuring chicken simmered in a flavorful dark roux with vegetables and spices.
# What You'll Need:
→ Chicken
01 - 3.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 2 tbsp vegetable oil
→ Roux & Vegetables
05 - ½ cup unsalted butter
06 - ½ cup all-purpose flour
07 - 1 large onion, finely chopped
08 - 1 bell pepper (green or red), chopped
09 - 2 celery stalks, chopped
10 - 4 cloves garlic, minced
→ Seasonings & Liquids
11 - 2 tsp Cajun seasoning
12 - ½ tsp dried thyme
13 - 2 bay leaves
14 - 3 cups low-sodium chicken stock
15 - 1 cup water
16 - 1 tbsp Worcestershire sauce
17 - 1 tsp hot sauce (optional)
→ Garnish & To Serve
18 - 3 tbsp chopped fresh parsley
19 - Cooked white rice, for serving
# How to Prepare:
01 - Pat the chicken pieces dry with paper towels and season evenly with kosher salt and freshly ground black pepper on all sides.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Add chicken pieces in batches, cooking 4–5 minutes per side until golden brown. Transfer browned chicken to a plate and set aside.
03 - Reduce heat to medium. In the same pot, melt butter. Stir in flour and cook, stirring constantly, for 12–15 minutes until the roux reaches a deep chocolate brown color. Do not leave unattended; continuous stirring prevents burning.
04 - Add chopped onion, bell pepper, celery, and garlic to the roux. Cook for 5 minutes, stirring frequently, until vegetables are softened and fragrant.
05 - Stir in Cajun seasoning, dried thyme, and bay leaves. Pour in chicken stock, water, Worcestershire sauce, and hot sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
06 - Return browned chicken and any accumulated juices to the pot. Bring the mixture to a gentle simmer, then cover and reduce heat to low.
07 - Simmer covered for 45 minutes, stirring occasionally, until chicken is tender and sauce has thickened to desired consistency.
08 - Remove and discard bay leaves. Taste and adjust seasoning if necessary. Serve hot over fluffy white rice, garnished with chopped fresh parsley.
# Expert Advice:
01 -
- That deeply rich, velvety sauce comes from a roux cooked with patience and love, the kind of comfort food that wraps you up like a warm blanket on a cold day
- Everything cooks in one pot, meaning maximum flavor and minimum cleanup, plus the chicken becomes impossibly tender as it simmers in that spiced gravy
- The holy trinity of onion, bell pepper, and celery creates that unmistakable Louisiana foundation that makes this dish taste like heritage on a plate
02 -
- That roux will go from perfect to burned in seconds, so once it starts smelling like toasted nuts and turns deep brown, move immediately to the next step without hesitation
- Dark roux has less thickening power than light roux, so dont worry if your sauce seems thinner than you expect when you first add the liquid
- The chicken will continue cooking as it simmers, so dont worry if it's not completely cooked through when you finish browning it
03 -
- Homemade chicken stock makes this recipe sing, but if you're using store bought, look for one with a short ingredient list and low sodium
- Let the fricassee rest for 10 minutes off the heat before serving, and you'll notice the sauce thickens and the flavors deepen even more