Chicken Fricassee

Skip grew up eating chicken fricassee with a few thin pork chops tossed in and simmered in a rich brown gravy. Just like my grandmother, Skip’s grandmother kept a chile pequin plant in the backyard and would pluck a few fiery peppers to toss into whatever was cooking that day. As this dish made its way through the generations, our daughters came to know chicken fricassee as a comforting weeknight staple. Like so many New Orleans favorites, it's always served over a mound of steamed white rice.

Chicken fricassee is like many Louisiana dishes, first you make a roux. My husband's grandmother taught me the art of making a dark nutty roux from scratch, a process that takes patience, attention, and up to 45 minutes on the stove. I do make her roux when time allows, but I'll admit when I'm cooking on a weeknight and just trying to get dinner on the table, I don't hesitate to reach for a jar of store-bought roux.  Especially the jars of dark roux in oil that are available in South Louisiana. This timesaving tip allows us to enjoy a good meal together without sacrificing flavor, and the results are every bit as rich and satisfying. In true New Orleans fashion it's all about gathering around the table.

CHICKEN FRICASSÉE

Servings: 6-8

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5 lbs. skin-on, bone-in chicken thighs 

3 teaspoons salt, divided

1 teaspoons pepper, divided

3 tablespoons vegetable oil

½ cup Savoie’s Old-Fashioned Dark Roux in oil

1 ½ cups chopped onions

4 cups reduced sodium chicken broth

1 tablespoon dried thyme leaves

2 teaspoon garlic powder

3 chili pequin peppers (or a pinch of red chili pepper flakes)

¾ cup chopped green onions

For Serving: steamed white rice and Crystal Hot Sauce

1. Rinse the chicken pieces and pat dry. Sprinkle 1 teaspoon salt and ½ teaspoon black pepper on the skin side.

2. Heat the oil on medium high heat in a large skillet. Place the chicken, with the seasoned skin side down, in the heated oil. While the skin side is browning, sprinkle 1 teaspoon salt and ½ teaspoon pepper on top of the chicken. Cook until the skin is brown, about 10 minutes on each side. The chicken will not be completely cooked, but transfer to a plate. Leave the drippings and brown bits in the skillet.

3. Reduce the heat to medium-low.  Add the roux into the skillet drippings and stir to combine. Add the chopped onions and sauté until fragrant, about 2 minutes. Stir in the broth until the roux dissolves.

4. Stir in the remaining teaspoon of salt, thyme, garlic powder and chili peppers and stir until well combined.  Bring to a boil, continuously scraping the bottom of the pan, and immediately reduce to a low simmer. 

5. Arrange the browned chicken in the gravy, skin side down, and pour any juices on the plate into the gravy. Cover the skillet and let simmer until the chicken is tender and cooked through, 45-60 minutes. The chicken will release juices and thin the gravy.

6. Stir in the green onions and serve over steamed rice and a dash of Crystal hot sauce.