Chicken Fricassee

Course : Cajun
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1 pound chicken - about 1 lb -- skin and fat removed
1/2 teaspoon paprika
1/4 teaspoon black pepper - freshly ground
1/4 cup all-purpose flour
1 large egg white
1/4 cup skim milk
3 Cup country rice - see recipe
---gravy ingredients
1/4 cup dry brown roux - see recipe
1 1/2 cups water
1 cup onion - chopped
1/2 cup green onion - chopped
2 cloves garlic - minced
1 tablespoon fresh parsley - chopped
1/8 teaspoon ground allspice
1/4 teaspoon thyme
1/8 teaspoon black pepper - freshly ground

Preparation / Directions:

Preheat the oven to 350F. Cut the chicken into pieces. Blend the paprika and pepper with the flour. Dip the chicken into the egg white mixture and then into the seasoned flour. Lay the chicken in a baking pan and bake for 30 minutes, or until golden brown. While the chicken is baking, make the Country Rice. MAKE THE FRICASSEE GRAVY: Put the "roux" into a saucepan and blend in the water a little at a time so there are no lumps and the sauce is smooth. Add all remaining ingredients, cover, and simmer gently for 15 to 20 minutes. Remove the chicken from the oven and add it to the pot with the Fricassee gravy. Let all simmer for another 15 minutes, or until the chicken is very tender and easily comes off the bones. TO SERVE: Spoon the Chicken Fricassee onto plates and accompany with the country rice. NOTES: The chicken is even good served just out of the oven without the Fricassee gravy. Tastes like fried! There are few dishes that appeal to me more that a good Chicken Fricassee. This dish is one of my favorites in this book. VARIATION: The skinned chicken breasts you by at the grocery, or skinless turkey breasts cut into strips both make an excellent Fricassee. SUGGESTED MENU: Green Salad with Creamy Creole Dressing Chicken Fricassee Country Rice Pineapple with Port Wine From Louisiana Light by Roy F. Guste Jr. Published by W.W. Norton and Company, Inc.

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