This Cajun style chicken fricassee is rich and flavorful with tender browned chicken smothered and cooked slow in a creamy sauce with lots of seasonings. Easy to make and absolutely delicious.
Chicken Fricassee Recipe
Chicken Fricassee in the house today, my friends. Have you ever had chicken fricassee? You're in for a comfort food treat!
This is a classic one-pot dish that I learned how to make at a cooking school in New Orleans. It's a Cajun adaptation of a classic French dish, more of a technique of cooking, really.
What You'll Love About This Recipe
- I've adapted this recipe to make it my way, with the Cajun holy trinity and vibrant Cajun seasoning that infuses the dish with a distinctive Southern flair, setting it apart from traditional French versions.
- It starts with a classic roux, which adds a rich, hearty base to the fricassee, giving it the depth of an authentic Cajun fricassee.
- I detail how you can adjust the heat and spice levels to your personal preference so it will appeal to milder palates and spice enthusiasts alike.
It really is an easy recipe to make, which is great for a slow cook like me. I love easy recipes.
Featured Reader Comment
From Jeremie: "For a Frenchman, I can tell you that the classic French Fricassée is a chicken with cream, cooked in white wine, broth and mushrooms; rich but a bit dull, and very far from its Cajun evolution. The Cajun version is much more flamboyant and your recipe is full of aromas and gives great pleasure!"
What is Chicken Fricassee?
Chicken fricassee is a classic French comfort food dish where the chicken is sautéed in a pot then braised in a thick and creamy mushroom sauce.
It is a traditional rustic dish, described as somewhere between a sauté and a stew, with everything cooked in a single pot, the perfect chicken stew.
There are many different versions, depending on the region and the cook, and can be made with other meats as well, like veal, seafood, or only vegetables.
Cajun Vs. French Fricassee
There is very little difference between a Cajun chicken fricassee vs. the classic French fricassee, except that the Cajun version uses the Cajun holy trinity of vegetables (onion, celery and bell peppers) instead of the French mirepoix (onion, celery and carrot), and we start with a classic roux.
Also, this Cajun version uses no mushrooms or cream, opting for other vegetables, though you can realistically use whatever vegetables you'd like. The dish is generously seasoned with the perfect Cajun seasoning blend.
Here is how I make mine.
Let's talk about how to make chicken fricassee, shall we?
Chicken Fricassée Ingredients
NOTE: The full list of ingredients with measurements and cooking steps are listed in the recipe card at the bottom of the post.
- Oil for Frying. It is important to use a high heat oil for this recipe, like vegetable oil or peanut oil. Olive oil has a lower smoking point and is much more likely to burn, which will ruin the flavor of the final dish.
- Chicken. I'm using bone-in chicken, skin on. You can use skinless and boneless, or any cut of chicken, really. This recipe technique works with any type of chicken.
- Cajun Seasonings. You can also use a good Creole seasoning blend.
- Flour. To make your roux and to dredge the chicken.
- Vegetables. Onion, bell pepper, celery, garlic, optional jalapeno peppers. I love the flavor and heat of jalapenos. Or, use serrano peppers for even hotter.
- Chicken Stock. Or use chicken broth.
- Bay Leaf.
- Hot Sauce. To taste.
How to Make Chicken Fricassee - the Recipe Method
First dredge the chicken in seasoned flour and pan sear them in a large pot or Dutch oven to brown, then set them aside.
Next, make a roux with oil and flour. I like my roux the color of peanut butter or even light chocolate for this recipe.
Check out my post with tips and a video on How to Make a Roux, which should be very helpful.
Next, add the onion, peppers, celery to cook, then the garlic and Cajun seasoning.
Stir in the chicken stock, bay leaf and hot sauce to taste.
Cover and simmer for 30 minutes, or until the chicken is cooked through and falling off the bone (internal temperature of 165 degrees F).
It becomes SO tender this way.
Boom! Done! Chicken fricassee is ready to serve! I like to serve mine over white rice or with cooked noodles. Looks wonderful, doesn't it? I love this recipe. Super tasty. It's hard to go wrong with Cajun cuisine.
Recipe Tips & Notes
- You can use any cut of chicken with this recipe. "Fricassee" is more of a method where the chicken pieces are simmered low and slow in the gravy sauce. Try it with either bone-in or boneless, skinless chicken thighs, chicken breast, chicken legs, or a whole cut up chicken.
- Try this recipe with veal, rabbit, poultry or seafood (though the seafood doesn't not need to simmer for long).
- Mushrooms are a popular addition for this recipe. Lemon juice is nice for a citrus pop at the end while serving.
- Some cooks like to use white wine and reduce it with the chicken, and also stir heavy cream to make the sauce even richer, though this is more common in the French version.
What to Serve with Chicken Fricassee?
Chicken fricassee is popularly served over white rice, though I often like to serve mine with cooked noodles, like egg noodles, which compliment the sauce. Try it with dirty rice or mashed potatoes.
I also like some thick crusty bread to help sop up that flavorful sauce, which is so much like a gravy. Talk about huge flavor.
That's it, my friends. I hope you enjoy my chicken fricassee recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
If you’re curious, read about my foodie trip to New Orleans here!
Storage & Leftovers
Store your leftover chicken fricassee in a sealed container in the refrigerator for up to 5 days. You can reheat it in a pot on the stove top to enjoy again.
You can also freeze it in freezer containers for 3 months or longer.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Fricassee Recipe (Cajun Style)
Ingredients
- 3/4 cup vegetable oil or use peanut oil (divided)
- 6 bone-in skin on chicken thighs you can use skinless and boneless, or any cut of chicken, really
- 1 tablespoon Cajun seasonings + 1 teaspoon (divided)
- 1/2 cup flour + 1 cup for dredging the chicken
- 1 large onion chopped
- 1 bell pepper chopped
- 2 jalapeno peppers chopped (optional, for more heat, or use serranos for even hotter)
- 4 stalks celery chopped
- 6 cloves garlic chopped
- 3-4 cups chicken stock
- 1 bay leaf
- Hot sauce to taste
Instructions
- Heat 1/4 cup oil in a large pot.
- Add 1 cup flour to a large bowl and stir in 1 teaspoon Cajun seasonings (and salt and pepper to taste, if desired).
- Dredge the chicken in the flour mixture, then sear the chicken in the hot pot until the skins start to brown, about 5 minutes per side. Remove the chicken and set aside for now. Discard seasoned flour.
- Add the remaining oil and stir in 1/2 cup flour to form a white batter. This is your roux. Cook, continuously stirring, until the roux darkens to the color of light chocolate. This should take about 20 minutes. It is important to keep stirring. Do not let the roux burn at the bottom of the pot.
- Add the onion, peppers and celery. Stir and cook for 5 minutes to soften.
- Add the garlic and remaining 1 tablespoon of Cajun seasonings. Stir and cook for 1 minute.
- Stir in the chicken stock, bay leaf and hot sauce to taste.
- Add the chicken back to the pot and cover. Reduce the heat and simmer for 30 minutes, or until the chicken is falling off the bone.
- Serve! I like to serve mine over white rice or with cooked noodles.
Video
Nutrition Information
NOTE: This recipe was updated on 1/25/22 to include new information and photos. It was originally published on 5/1/20.
REBECCA WINK says
Thank you so much for this recipe! I would like to know if this can be frozen after cooking and then be reheated at a later date and if so any recommendations as to how to reheat...add broth?..let thaw in refrigerater,etc.
Mike Hultquist says
Thanks, Rebecca! Glad you enjoyed it. Yes, you can freeze this as-is in a freezer container. Just thaw it then reheat it in a pot on the stove top.
Paul:-) says
Hi Mike & Patty,
I cooked this for my “Mum-in-Law” and partner this evening.
Went down very well!
It was rather thick but I put that down to me not sautéing the roux for quite as long as I should. I added another couple of cups of water which thinned it a little but I will add more chicken stock tomorrow for the leftovers.
I used your Cajun seasoning. Special ingredient:- Dhania-Jeera powder. Cumin and coriander seeds that are ground together. It gives a slightly different flavour than just mixing the two ground spices together. What do you think about adding some ground Grains of Paradise?
On a different note-I hope you see the funny side.
Mum-in-Law accidentally clicked on your “Chicken Bog” recipe and was in creases laughing. I must say the name did make me chuckle somewhat. “The Bog” or “Bogs” here in England is a very common colloquialism for the”John”, “Restroom” (never have understood that one!!) or “Bathroom” similarly.
Anyway, right or wrong, too thick or too thin, the flavours work and the Chicken was tender so it’s another 5*s from us.
Ta very much,
Paul:-)
Mike Hultquist says
Glad everyone liked it, Paul. Yes, I can see how Chicken "Bog" might give a giggle. I would have done the same! Haha.
Gene Thibodeaux says
The word Fricassee is the Cajun word for Stew. There is no difference between Fricassee and stew. But I do like your recipe!
Mike H. says
Thanks for the review, Gene. Actually, there are some notable differences between a fricassee and stew in browning the meat, type of liquid and sauce, ingredients and even cooking technique. But if you like Cajun cuisine, check out my Cajun recipes here, and if you are into stews, I've got plenty of stew recipes, too. Enjoy!
Paul:-) says
The word Fricasee actually in Europe refers to a lightly fried then braised dish of white meat with white wine and cream plus seasonings. It is meant to be light coloured.
For creole/Cajun versions I will let the experts speak
Paul:-)
Nathaniel Davis says
I made this recipe today and the Family loved it.
Thank you,
Mike Hultquist says
Awesome! Thanks for sharing, Nathaniel!