Southern Chicken Fricassee
"This is a recipe I remember my mother making, since I was a child. Now DH loves it as much as I do. Its comfort food at it's finest! Great on a cold night. I like to serve it with garlic-mashed potatoes, fresh green beans, and French bread to sop-up the gravy. Mmm."
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3 lbs chicken pieces
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1⁄2 teaspoon red pepper
- 1⁄2 cup flour
- 1⁄2 cup vegetable oil
- 1⁄3 cup water
-
for gravy
- 2 tablespoons seasoned flour
- 1 cup milk
- 1 chicken bouillon cube
directions
- Combine seasonings and flour.
- Dredge chicken pieces in seasoned flour, shaking off any excess.
- In a heavy skillet or Dutch oven, brown chicken pieces in hot oil, over medium-high heat.
- This will probably have to be done in two batches.
- Return the chicken to skillet and add water.
- Bake in preheated 325°F oven, covered, for 1 hour.
- Uncover and bake for 20 minutes.
- Remove chicken to platter and tent with foil to keep warm.
- Skim fat off of drippings, if desired.
- Evenly sprinkle flour over drippings while whisking.
- When incorporated, whisk in milk and bouillon cube.
- Simmer over a low to medium fire, stirring often, until thickened.
- Serve the milk gravy over chicken and garlic-mashed potatoes.
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Reviews
-
This is a keeper, thanks for posting,
RECIPE SUBMITTED BY
LisaGay
United States
I'm a passionate cook from Louisiana. I've lived all over the world, but have returned to the state and I'm currently residing in Covington, just north of New Orleans. Of course, my favorite food is Southern-style, especially the Cajun food of SW Louisiana. I have two favorite cookbooks that are so well-worn and dog-eared, they're almost unreadable. "Talk About Good", the Jr. League Cookbook of Lafayette, LA, and "Pirate's Pantry", the Jr. League Cookbook of Lake Charles, LA. Both are extraordinary.
If I had a month off with no responsibilities, I'd take my husband and animal babies down to our camp in Grand Isle, LA. It's on the Gulf coast with a beautiful sea breeze and great fishing.
When we're there, we fish for speckled trout and redfish and catch dozens of crabs off of the wharf. At night, we gather on the deck and fry fish and boil crabs with corn, new potatoes and whole pods of garlic. All of this accompanied by fun cocktails. The only thing that could improve this scenario, is if there was a Sunday afternoon Saints game on. I'm a HUGE, long-time fan. Ah, sheer bliss....
