Monday, October 12, 2009

Chicken Fricassee

This incredible recipe is adapted from a dish my mother-in-law made for her family.She made this for her New Orleans family and passed it on to me. Everybody makes Fricassee different- from New Orleans to Texas, so I know mine isn't Mom's but my husband loves it and requests it every chance he gets.


1 lb chicken, cut up
1 c flour (for dredging)
2 Tbsp flour for pan
2 Tbsp butter
2 Tbsp olive oil
2 Tbsp Kitchen's Bouquet
1 Tbsp Tony Chachere's seasoning
salt & pepper
1 tsp sweet basil
1 tsp thyme
1 tsp parsley
1tsp onion powder
1 tsp garlic powder
1 can of mushrooms ( I use a lb fresh pkg because we love mushrooms) 
1/2 sm onion (I use large pieces so kids can pull them out)
1/2 c water


hot cooked rice
green peas


First I cut up chicken into same sized pieces for even cooking. Add seasonings to flour including s&p.Heat olive oil and butter in pan. Dredge chicken pieces in flour and carefully add into large cooking pan. Brown chicken pieces on all sides. Now add in your mushrooms, and 1 Tbsp flour. Next add 2 Tbsp of Kitchen Bouquet to brown the gravy. Cover chicken with warm water and cook on medium-heat until it boils. Keep covered and lower heat and simmer 1 hour until chicken falls apart. Stir occasionally and scrape bottom of pan too. As you can see, this recipe has been passed down, I am sure everyone has added and taken away from it. Taste it and change it - it's a very forgiving dish. Hope you like it! 
Serve with steaming hot rice and green peas.
Enjoy!
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