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.
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.
It really is an easy recipe to make, which is great for a slow cook like me. I love easy recipes.
But first...
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.
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 to make chicken fricassee, shall we?
Chicken Fricassée 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.
- 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
Prep the Oil. Heat 1/4 cup oil in a large pot skillet over medium heat to medium-high heat. A Dutch oven works great for this.
The Dredge. Add 1 cup flour to a large bowl and stir in 1 teaspoon of Cajun seasonings, along with salt and pepper to taste, if desired.
Dredge and Brown the Chicken. Pat the chicken dry with paper towels, then dredge in the seasoned flour mixture.
Add the chicken to the pan 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.
Add the flour and cook, continuously stirring with a wooden spoon, until the roux darkens to the color of light chocolate.
This should take about 10 - 15 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, stirring occasionally.
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. Bring to a boil then reduce the heat 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.
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 go 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).
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, 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!
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.
Nathaniel Davis says
I made this recipe today and the Family loved it.
Thank you,
Mike Hultquist says
Awesome! Thanks for sharing, Nathaniel!
Sherry says
Can this be made in the crock pot?
Mike Hultquist says
Yes, though it will be harder to keep the chicken skin above the sauce, if you want that. You'll need a good couple hours or longer to cook, until the chicken comes to temp.
Sherry PATRIC JACKSON says
I made this recipe in the crockpot it was really good but a bit soupy, I think next time I'll 2 cups of broth instead of 4.
Mike Hultquist says
Sherry, yes, you can reduce the broth next time for the crock pot.
Linda says
I love the step by step directions.
Mike Hultquist says
Thanks, Linda!
Halima says
I literally want to sit and drink that sauce... Yummo, Trying it tonight thank you
Michael Hultquist - Chili Pepper Madness says
Awesome! Great stuff! Thanks, Halima. =)
Theresa Gooch says
What do you mean by hot sauce? Longing to do this dish but not sure about the hot sauce.
Michael Hultquist - Chili Pepper Madness says
Theresa, use your favorite hot sauce. Usually a Louisiana style hot sauce is good for a little kick, like Crystal or Tabasco. You can skip it if you'd like.
Trish says
It's been almost 50 years since I made my last fricassee. Must not have been too memorable! This sounds so good, though, and will make this tonight. I will throw in mushrooms since I have an abundance and maybe some spinach? Thank you fo such a clear order of operation for someone who has been known to leave out major ingredients!
Michael Hultquist - Chili Pepper Madness says
Excellent, Trish! I hope you enjoy it and find this one more memorable than the last! =)
Dev says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Eric says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Eric. Glad you enjoyed it.
Jeremie says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremie! Yes, the Cajun version is quite different. I love the flavor!
John Deaux says
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.
Barbara Wolf says
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!
Michael Hultquist - Chili Pepper Madness says
Excellent, Barbara! I love to hear this! Very nice. Glad he enjoyed it. I really love this recipe.
Damien C. says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Damien! I love to hear this! Yeah, we really love this recipe. Cajun style! Big Cajun and Creole food fan here.
Diane N says
The recipe reads more like a smothered chicken than a fricassee. Sounds delicious will give it a try
Michael Hultquist - Chili Pepper Madness says
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.
Richard Webb says
The ingredients calls for 1 tablespoon of Cajun seasoning plus 1 teaspoon.
The method calls for 2 (1+1) tablespoons.
What’s correct please?
Michael Hultquist - Chili Pepper Madness says
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.