Danny drops a very old school French dish on us that is perfect warm comfort food for the fall season.
Chicken Fricassee’ is an old school Cajun dish. It’s essentially poor people food. Which we all know is the best food. I’ve watched Maw-Maw Leblanc make Fricassee’ too many times and it’s seared into my recipe-rolodex. It seems complex, but it’s actually VERY easy to make, and fucking delish.
- 1 cup of medium brown roux
- 2-3 chicken quarters
- 1 cup trinity, chopped (1/2 med onion, 1 stalk celery, ½ bell pepper)
- 2-3 cloves of garlic, chopped
- 2 bay leaves
- 1 cup of chicken stock
- 1 tsp of cayenne (optional)
- 2 tsp of thyme
- 1 cup of cooked rice
- Roughly half a cup of flour (for dredging purposes)
- Use your small mixing bowl to dredge the chicken in flour, then sauté over med heat in the dutch oven, just until the flour browns (about 3-4 minutes per side). Once browned remove from pot and set aside.
- Add the trinity into the dutch oven and sauté until translucent.
- Add roux, then add chicken stock, bay leaves, thyme, garlic, and cayenne.
- Bring to a boil then drop heat to low and cover. Let cook for about an hour, then add chicken.
- Bring to boil again and once boiling, drop heat to low and walk away for about another hour.
- Ladle the fricassee over rice and enjoy.
C’est si bon!