Sunday, May 10, 2009

Chicken Fricassee

This is a fattening, but delicious recipe. It's another great recipe from Cajon Creole Cooking. You can reduce the calories by using only 2-3 tbls fat and 4-6 tbl of flour. You can add some cornstarch dissolved in stock at the end to thicken the sauce more. It's not as good, but, otherwise, it's just too fattening to eat very often. That being said, I would make the full fat version first.

This is good with plain white rice and green beans with tomatoes.

6 servings

1 cup Crisco or vegetable oil

2 1 1/2- 2 lb chickens, cut up
salt, pepper, cayenne pepper

1 cup flour
5 medium onions, halved & sliced
3 celery stalks, chopped
3 large garlic cloves, minced
2 bay leaves
1/2 tsp cayenne
1 tsp group black pepper
1/2 tsp dried thyme or 1 1/2 tsps fresh
3 cups chicken stock
6 green onions, chopped

Heat oil in a heavy 14 inch skillet over medium heat. Season chicken with salt, pepper, & cayenne. When fat is hot, add chicken & brown on both sides. Drain on paper towels. Add flour to fat & cook, whisking constantly, until peanut butter-colored--about 25 minutes. Stir in onions, celery, garlic, bay leaves, 1/2 tsp cayenne, 1 tsp black pepper, and thyme. Cook, stirring, until onions are transparent, about 10 minutes. Slowly stir in stock. Return chicken to skillet; season with salt. Reduce heat and simmer 1 hour. Before serving, stir in green onions.

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