Chicken Fricassee PDF Print E-mail
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Wednesday, 22 June 2011 15:19

1 large (4 ½ to 5 lb) stewing hen, cut into pieces 3 tsp Tony Chachere’s Seasoning Mix ½ cup bacon drippings 2 TBS unsalted butter 2 TBS olive oil ½ cup flour 2 finely chopped onions ½ large red bell pepper, finely chopped ½...

 

  • 1 large (4 ½ to 5 lb) stewing hen, cut into pieces
  • 3 tsp Tony Chachere’s Seasoning Mix
  • ½ cup bacon drippings
  • 2 TBS unsalted butter
  • 2 TBS olive oil
  • ½ cup flour
  • 2 finely chopped onions
  • ½ large red bell pepper, finely chopped
  • ½ large green bell pepper, finely chopped
  • 1 cup finely chopped celery
  • 4 cloves garlic, minced
  • ¼ cup carrot, finely minced
  • 1 ½ cup stewed tomatoes
  • 1 pound slice mushrooms
  • 4 cups chicken stock
  • 1 tsp Tabasco sauce
  • 1 TBS Worcestershire sauce
  • 1 cup dry red wine
  • 2 whole bay leaves
  • 2/3 cup green onion tops, sliced
  • ¼ cup chopped fresh parsley
  1. Wash chicken and dry with paper towels; season with Tony’s
  2. In heavy metal saucepot, heat bacon drippings and butter over medium-high heat
  3. When oils are hot, add chicken pieces and brown; remove to warm platter
  4. Add olive oil and flour and cook over medium heat until roux is dark brown, stirring constantly
  5. Add onions, bell peppers, celery, garlic and carrots to roux, stirring constantly for 5 minutes
  6. Add tomatoes and sauté for 2 minutes
  7. Add mushrooms, chicken stock, Tabasco, Worcestershire, wine, and bay leaves, mixing well
  8. Add chicken pieces and reduce heat to low simmer; cook 2 ½ to 3 hours until chicken is tender
  9. Add green onions and parsley and cook 3 more minutes
  10. Serve over steamed rice

Serves 6-8

 

Last Updated on Wednesday, 06 July 2011 02:19