Entree: United States – Creole Louisiana – Creole Chicken Fricassee (Creole-style braised chicken in a seasoned tomato-roux gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 1 large yellow onion, about 8 oz (225 g), chopped
- 1 green bell pepper, about 6 oz (170 g), chopped
- 2 stalks celery, about 4 oz (115 g), chopped
- 3 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine (optional)
- 1 cup (240 ml) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) low-sodium chicken stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (or to taste)
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 2 tsp (4 g) Creole seasoning (or substitute 1 tsp paprika + 1/2 tsp onion powder + 1/2 tsp garlic powder)
- 1 tsp (4 g) granulated sugar
- 2 tbsp (30 ml) chopped fresh parsley
- 3 green onions, sliced
- 2 cups (400 g) cooked white rice, for serving

Instructions

1. Pat the chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken, skin-side down first, until deeply golden, about 6–8 minutes per side; work in batches if needed. Transfer browned chicken to a plate.
2. Reduce heat to medium and add the remaining 1 tbsp vegetable oil and 3 tbsp butter to the pot. When the butter is melted, sprinkle in the 3 tbsp flour and stir constantly to form a roux; cook until the roux turns a light golden-brown, about 3–5 minutes, taking care not to burn.
3. Add the chopped onion, bell pepper, and celery to the roux; cook until softened, about 5 minutes. Stir in the minced garlic and cook 30 seconds more until fragrant.
4. Deglaze the pot with the white wine, scraping up any browned bits, then stir in the tomato paste and crushed tomatoes until combined. Pour in the chicken stock, Worcestershire sauce, hot sauce, bay leaves, thyme, cayenne, Creole seasoning, sugar, and the remaining 1/2 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.
5. Return the browned chicken to the pot, skin-side up, nestling pieces into the sauce. Cover partially and simmer gently until the chicken is cooked through and tender, about 30–35 minutes. Uncover for the last 10 minutes to thicken the sauce if needed.
6. Taste and adjust seasoning. Stir in chopped parsley and half of the sliced green onions. Remove bay leaves.
7. Serve the fricassee over warm cooked white rice and garnish with the remaining green onions. Provide extra hot sauce at the table if desired.