This chicken fricassee recipe is huge on flavor with cuts of chicken smothered and cooked slow in a rich and creamy sauce with the perfect Cajun seasonings. Easy to make and absolutely delicious.
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 while visiting New Orleans. It’s a Cajun adaptation of a classic French dish, more of a technique of cooking, really. I’ve adapted this recipe to make it my way, with lots of Cajun spices, some extra peppers, and I think my spicy food loving friends will love this one.
It isn’t very hot, though you can easily adjust to your own preference. What it is, though, is HUGE on flavor, and it’s easy enough to make. Get your roux stirring spoon ready! A lot of the effort is just simmering in a pot.
What is Chicken Fricassee?
Chicken fricassee is a classic French comfort food dish where the chicken is sauteed in a pot then braised in a thick and creamy sauce. It is described as somewhere between a saute and a stew, with everything cooked in a single pot. 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. It is generously seasoned with the perfect Cajun seasoning blend.
The order of cooking steps is slightly different, though the resulting flavors are still outstanding. I greatly prefer this Cajun chicken fricassee over the French version because of the seasonings and the overall richness, though I do enjoy them both.
Here is how I make mine.
Let’s talk about how we make chicken fricassee, shall we?
Chicken Fricassee Ingredients
- 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.
- 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
Brown the Chicken. Heat 1/4 cup oil in a large pot skillet over medium heat to medium-high heat. Season the chicken with 1 teaspoon Cajun seasonings and salt and pepper to taste. Add the chicken, skin sides down, and cook the chicken until the skins start to brown, about 5 minutes per side. Remove the chicken and set aside for now.
Make the Roux. 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 10-20 minutes, depending on the heat. It is important to keep stirring. Do not let the roux burn at the bottom of the pot.
Check out my post with tips and a video on How to Make a Roux, which should be very helpful.
Cook the Vegetables. 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.
Seasonings. Stir in the chicken stock, bay leaf and hot sauce to taste.
Simmer the Chicken. Return chicken to the pot and cover. Reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and falling off the bone. It becomes SO tender this way.
Serve! I like to serve mine over white rice or with cooked noodles.
Boom! Done! Chicken fricassee is ready to serve! Looks wonderful, doesn’t it? I love this recipe. Super tasty. It’s hard to wrong with Cajun cuisine.
Recipe Tips & Notes
- The Chicken. 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.
- Other Meats. You can make this dish with other meats as well. In fact, there are many other popular versions. Try this recipe with veal, rabbit, poultry or seafood (though the seafood doesn’t not need to simmer for long).
- Vegetarian Version. You can keep this dish strictly vegetarian by skipping the chicken. Instead use root vegetables like whole carrots, potatoes, rutabaga, beets or other favorites. Be sure to swap out the chicken stock for vegetable stock.
- Other Ingredient Options. 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.
- Roux Making Tips. A proper roux is essential for this dish. Check out my post for How to Make a Roux for tips on how to best make it.
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. 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!
Try Some of My Other Popular Recipes
- Blackened Chicken
- Creole Chicken
- Shrimp Creole
- Shrimp Etouffee
- Crawfish Etouffee
- Cajun Red Beans and Rice
- Seafood Gumbo
- Chicken and Sausage Gumbo
- Hoppin’ John
- Cajun Corn Maque Choux
- Muffaletta Sandwich
- See all of my Cajun 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
- 3/4 cup vegetable oil or use peanut oil
- 6 bone-in skin on chicken thighs you can use skinless and boneless, or any cut of chicken, really
- 1 tablespoon + 1 teaspoon Cajun seasonings
- 1/2 cup flour
- 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
- Heat 1/4 cup oil in a large pot. Season the chicken with 1 teaspoon Cajun seasonings and saute 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.
- Add the remaining oil and stir in the 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.