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Chicken fricassee

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Ingredients/Components

flour - 1 c
salt to taste - 1 item
green onions - 6 item
large garlic cloves, minced - 3 item
cayenne pepper - 1/2 tsp
freshly ground black pepper - 1 tsp
lard or vegetable oil - 1 c
cayenne pepper to taste - 1 item
celery stalks, chopped - 3 item
broiler-fryer chickens, cut up - 2 (1
bay leaves, minced - 2 item
medium onions, halved lengthwise and sliced - 5 item
dried leaf thyme or 1 1/2 tsp - 1/2 tsp
brown poultry stock or broth - 3 c

How to make chicken fricassee:

Heat lard or vegetable oil in heavy skillet over medium heat. Season chicken pieces with salt, black pepper and cayenne. When fat is hot, add seasoned chicken. Quickly brown chicken on both sides. Drain on paper towels. Add flour to fat in skillet; whisk until combined. Cook, whisking constantly, until peanut butter-colored, about 25 minutes. Stir in onions, celery, garlic, bay leaves, 1/2 teaspoon cayenne, 1 teaspoon black pepper and thyme. Cook, stirring, until onions are wilted and transparent, about 10 minutes. Slowly stir in stock or broth.

Return chicken to skillet; season with salt. Reduce heat. Simmer 1 hour.

To serve, place chicken on large platter. Stir green onions into sauce. Serve vegetables and sauce in a separate bowl. Makes 4 to 6 servings.

Recipe categories: Chicken, Main dish, Stew.

Rating:

3.2

Average rating: 3.2, total votes: 5

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