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1 May 2020

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.

Smothered Chicken Fricassee in a hot pan, ready to enjoy

But first…

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?

Smothered Chicken Fricassee in a pan

Chicken Fricassee Ingredients

  • 3/4 cup vegetable oil (or use peanut oil) – It is important to use a high heat oil for this recipe. Olive oil has a lower smoking point and is much more likely to burn, which will ruin the flavor of the final dish.
  • 6 bone-in skin on chicken thighs – you can use skinless and boneless, or any cut of chicken, really. This recipe technique works with any type of chicken.
  • 1 tablespoon + 1 teaspoon Cajun seasonings
  • 1/2 cup flour
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 2 jalapeno peppers, chopped – This is optional, for more heat. I love the heat and flavor of jalapeno peppers. Or, use serrano peppers for even hotter. 
  • 4 stalks celery, chopped
  • 6 cloves garlic, chopped
  • 3-4 cups chicken stock (chicken broth)
  • 1 bay leaf
  • Hot sauce to taste

Chicken Fricassee in a pan ready to serve

How to Make Chicken Fricassee – the Recipe Method

Heat 1/4 cup oil in a large pot.

Season the chicken with 1 teaspoon Cajun seasonings. Add the chicken, skin sides down, and saute 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.

Check out my post with tips and a video on How to Make a Roux, which should be very helpful.

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.

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.

Chicken Fricassee in a pan with extra chili flakes and fresh herbs

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. 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

Chicken Fricassee in a pan

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
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4.72 from 7 votes

Chicken Fricassee Recipe

This chicken fricassee recipe is huge on flavor with cuts of chicken smothered and cooked slow in a rich and creamy sauce and the perfect Cajun seasonings. Easy to make and absolutely delicious.
Prep Time10 mins
Cook Time55 mins
Course: Main Course
Cuisine: American, French
Keyword: cajun, chicken, chicken thighs, one pot
Servings: 6
Calories: 659kcal

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

Calories: 659kcal | Carbohydrates: 18g | Protein: 29g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 145mg | Sodium: 307mg | Potassium: 622mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1478IU | Vitamin C: 34mg | Calcium: 38mg | Iron: 2mg
 
Chicken Fricassee

15 comments

  1. 5 stars
    I really appreciate the detailed instructions because they made all the difference. Time really does help make dishes taste better, so I needed to know how long to let things sit. I also appreciate descriptions of what the dish should look like at different stages; it lets me know if I am doing things correctly.
    This paired well with baked potatoes! I used Alton Brown’s baked potato recipe and this site’s Cajun seasoning recipe.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Dev. Glad to be helpful. I really love this dish, and I hope others can enjoy it like I do. Great with baked potatoes!

  2. 4 stars
    It was very good. I made a larger batch using 4 cups of stock, so I ended up thickening it with some corn starch in the end. Because I had so many leftovers, I experimented with some and added ginger and soy sauce for a fusion flavor, and it was also very good.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Eric. Glad you enjoyed it.

  3. 5 stars
    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!

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Jeremie! Yes, the Cajun version is quite different. I love the flavor!

    2. John Deaux

      5 stars
      This was a winter usually lunch dish when I was growing up. My dad would always use a fresh morning hunt rabbit in his fricasse along with lots of spices, he liked a lot of heat. It was a hot tasty heat that would tickle your tongue while taking your breath away, lol.

  4. Barbara Wolf

    5 stars
    Always looking for new recipes to try on my picky eater husband who likes hot! Really hot! Although he’s fond of Churches chicken, he isn’t really thrilled when I say I’m cooking chicken. But he liked this! A victory for me since I love to cook and love variety. So this recipe is a keeper. Thanks!

    1. Michael Hultquist - Chili Pepper Madness

      Excellent, Barbara! I love to hear this! Very nice. Glad he enjoyed it. I really love this recipe.

  5. Damien C.

    5 stars
    This was a big old hit in the house last night. There is a lot of flavor and the chicken was beyond tender. Another great winner, Mike. Delicious.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Damien! I love to hear this! Yeah, we really love this recipe. Cajun style! Big Cajun and Creole food fan here.

  6. 4 stars
    The recipe reads more like a smothered chicken than a fricassee. Sounds delicious will give it a try

    1. Michael Hultquist - Chili Pepper Madness

      Diane, it is very similar when made Cajun style. I have a smothered pork chop recipe in my cookbook, “The Spicy Food Lovers’ Cookbook”, that is somewhat similar to this one. There are differences, though. I hope you enjoy it.

  7. Richard Webb

    The ingredients calls for 1 tablespoon of Cajun seasoning plus 1 teaspoon.
    The method calls for 2 (1+1) tablespoons.
    What’s correct please?

    1. Michael Hultquist - Chili Pepper Madness

      Richard, it is 1 tablespoon + 1 teaspoon. Season the chicken first with a teaspoon of Cajun seasonings, then stir in 1 tablespoon later. Thank you for pointing out my error.

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