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