Chicken Fricassee
"This recipe comes from a cookbook written by Richard Collin, a restaurant critic in New Orleans who is called the Underground Gourmet. According to the recipe at the turn of the century Creole cooks prepared chicken this way. Once you have tasted it I think you will agree they knew what they were doing. The seasonings are not run of the mill, but please do not be detered. The flavor is wonderful."
- Ready In:
- 2hrs
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 4 tablespoons oil
- 3 - 3 1⁄2 lbs fryer, cut up
- flour, seasoned with
- salt and pepper (for dredging)
- 2 cups chopped onions
- 2 tablespoons flour
- 2 1⁄2 cups water
- 1 1⁄4 teaspoons salt
- 3⁄4 teaspoon black pepper
- 1 whole bay leaf
- 1 teaspoon minced fresh parsley
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon cayenne
- 1⁄16 teaspoon turmeric
- 1⁄8 teaspoon allspice
- 1 teaspoon minced chives
- 1⁄8 teaspoon mace
- 1 teaspoon Worcestershire sauce
directions
- In large heavy pot heat oil over medium heat.
- Dredge chicken parts in flour and brown on all sides in hot oil, removing after browning.
- Add 2 Tbsp flour and and cook, stirring constantly, until light brown (the color of peanut butter).
- Add onions and cook, stirring, until they are soft.
- Add the remaining ingredients and browned chicken and cook, covered, over low heat for 45 minutes to 1 hour, stirring occasionally to prevent sticking.
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Reviews
-
Wonderful! Thank you for posting this recipe, we all loved it. Unfortunately didn't have any chives or parsley and have to substitute a pinch of ground ginger for the turmeric. Next time I will do it properly and I'm sure it will be even better, definately a keeper.
Tweaks
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Wonderful! Thank you for posting this recipe, we all loved it. Unfortunately didn't have any chives or parsley and have to substitute a pinch of ground ginger for the turmeric. Next time I will do it properly and I'm sure it will be even better, definately a keeper.
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
