Cajun Chicken Fricassee
Bone-in chicken slowly simmered in a dark Cajun roux gravy with onions, green bell pepper, celery, garlic, and warm spices.
Servings: 6
Ingredients
- Chicken
- 4 pounds bone-in chicken thighs and drumsticks
- 2 teaspoons kosher salt divided, plus more to taste
- 1 teaspoon ground black pepper divided
- 2 tablespoons neutral cooking oil
- Dark Roux Gravy
- ¾ cup neutral cooking oil
- ¾ cup all-purpose flour
- 2 cups diced yellow onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 5 garlic cloves minced
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 4 cups low-sodium chicken broth warmed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon Louisiana-style hot sauce optional
- ¼ cup chopped fresh parsley divided
- 3 green onions thinly sliced and divided
- Cooked white rice for serving
Instructions
- Pat the chicken dry with paper towels. Season all sides with 1½ teaspoons of the kosher salt and ½ teaspoon of the black pepper.
- Heat 2 tablespoons of neutral oil in a large Dutch oven over medium-high heat.
- Working in batches, brown the chicken for 3–4 minutes per side. The chicken does not need to cook through. Transfer the browned pieces to a plate and reduce the heat to medium.
- Carefully add ¾ cup neutral oil to the pot. Sprinkle in the flour and stir until smooth.
- Cook the roux over medium to medium-low heat for 18–25 minutes, stirring constantly. Scrape across the bottom and into the corners of the pot until the roux reaches a deep copper or milk-chocolate color.
- Carefully stir the onion, green bell pepper, and celery into the finished roux. Cook for 6–8 minutes, stirring frequently, until the vegetables begin to soften.
- Add the garlic, paprika, garlic powder, onion powder, and cayenne. Cook for 1 minute, stirring constantly.
- Slowly pour approximately 1 cup of the warm chicken broth into the roux while whisking continuously. Once the mixture is smooth, gradually whisk in the remaining broth.
- Stir in the Worcestershire sauce, thyme, bay leaves, optional hot sauce, remaining ½ teaspoon kosher salt, and remaining ½ teaspoon black pepper.
- Bring the gravy to a gentle simmer. Return the browned chicken and any accumulated juices to the pot. The gravy should reach most of the way up the chicken without completely covering it.
- Reduce the heat to low and cover the pot. Simmer gently for 40 minutes, turning the chicken once during cooking.
- Partially uncover the pot and continue simmering for 15–20 minutes, or until the chicken is tender and the thickest pieces have reached at least 165°F.
- If the gravy is too thin, transfer the chicken to a platter and simmer the gravy uncovered for 5–10 minutes. If it is too thick, gradually add a small amount of warm broth or water.
- Remove and discard the bay leaves. Stir in most of the parsley and green onions. Taste the gravy and add more salt if needed.
- Return the chicken to the gravy. Remove the pot from the heat and allow the fricassee to rest for 10 minutes.
- Garnish with the remaining parsley and green onions. Serve the chicken and dark roux gravy over hot white rice.
Notes
- Stir the roux constantly and discard it if it develops black specks or a sharp, burned aroma.
- Bone-in thighs and drumsticks provide the best flavor and remain moist during the slow simmer.
- Refrigerate leftovers for up to 3–4 days and reheat the chicken and gravy gently to 165°F.
Nutrition
Calories: 99kcal | Carbohydrates: 18g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Sodium: 876mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 546IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg