Today I offer you a delicious chicken Fricassee recipe with its secrets, tips, and tricks. Simple and inexpensive recipes that adapt to each season, giving us as many opportunities to cook and test new products.
Ingredients
3/4 cup vegetable oil or use peanut oil
6 bone-in skin-on chicken thighs you can use skinless and boneless, or any cut of chicken, really
1 tablespoon + 1 teaspoon Cajun seasonings
1/2 cup flour
1 large onion chopped
1 bell pepper chopped
2 jalapeno peppers chopped (optional, for more heat, or use serranos for even hotter)
4 stalks celery chopped
6 cloves garlic chopped
3-4 cups chicken stock
1 bay leaf
Hot sauce to taste
Instructions
Heat 1/4 cup oil in a large pot. Season the chicken with 1 teaspoon Cajun seasonings and saute the chicken in the hot pot until the skins start to brown, about 5 minutes per side. Remove the chicken and set it aside for now.
Add the remaining oil and stir in the flour to form a white batter. This is your roux. Cook, continuously stirring, until the roux darkens to the color of light chocolate. This should take about 20 minutes. It is important to keep stirring. Do not let the roux burn at the bottom of the pot.
Add the onion, peppers, and celery. Stir and cook for 5 minutes to soften.
Add the garlic and remaining 1 tablespoon of Cajun seasonings. Stir and cook for 1 minute.
Stir in the chicken stock, bay leaf, and hot sauce to taste.
Add the chicken back to the pot and cover. Reduce the heat and simmer for 30 minutes, or until the chicken is falling off the bone.
Serve! I like to serve mine over white rice or with cooked noodles.
