Today’s
recipe from the South is from Cajun Country….Chicken Fricassee. Fricassee is basically a stew…the
technique used is braising (cooking the meat slowly in a simmering liquid).
This helps tenderize the meat as well as intensify the flavor of the gravy
(sauce). The picture is my youngest grandson, Zayden, eating (one thing my family loves to do). He is NOT eating chicken fricassee, but he's so cute I couldn't help but share.
Chicken
Fricassee
About
4 pounds of chicken
3 tsp
of Tony’s Chauterees
Dashing
of salt and pepper
½ cup
bacon drippings
2
tbsp butter
2
tbsp extra virgin olive oil
½ cup
all purpose flour
2
large onions, chopped
1
large bell pepper, green, chopped
1 cup
celery chopped
4
cloves garlic, minced
¼ cup
finely minced carrots
1 ½ cups
stewed tomatoes
4
cups chicken stock or broth
1-2
tsp Tabasco
1
tblspn Worcestershire sauce
1 cup
dry red wine
2 bay
leaves
2/3 cups
green onion tops, minced
¼ cup
parsley
Season
chicken pieces with dry seasonings. In saucepot, melt bacon drippings &
butter over med-high heat. When hot, brown chicken pieces on both sides. Remove
chicken. Add olive oil and flour to pan and cook until dark brown (almost the
color of dark chocolate). Stir constantly with whisk to make sure no flour
sticks. When dark brown color is reached, add onions, bell pepper, celery,
garlic and carrots. Stir constantly for 5 mins. Add stewed tomatoes and sauté for
2 mins. Add chicken stock/broth, Tabasco, Worcestershire, red wine, and bay
leaves. Mix until nice sauce is formed. Add the chicken pieces back to the pot
and reduce heat to low. Cook for about 3 hours until chicken is cooked throughout
and tender. Just before serving, add green onions and parsley, then cook for 3
more minutes. Serve over rice with a side of cornbread. Mmmm-mmm. Serves 6-8
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