Thursday, August 02, 2012

Thursday's Southern Recipe

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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