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.
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
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.
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!
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)
- 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
- 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.
NOTE: This recipe was updated on 1/25/22 to include new information and photos. It was originally published on 5/1/20.