Chicken Fricassée

Well, I delved into the dish Chicken Fricassée this weekend. I got it a bit confused with something else and added tomatoes. Now it wasn't bad, but it did over cook a bit, and all those little bones in the wing-tips, etc. became a real nuisance. I got a recipe from fellow blogger Arthur Hebert at The Bear Growls. He reviews restaurants around the Lake Charles, LA area.

Hopefully with this truly Cajun version it will turn out better next time. I also mede some great cornbread and pinto beans this weekend. Cornbread is one of my favorites, but DO NOT PUT SUGAR IN IT!!!! It's a bread not a cake.

Here is the Chicken Fricassée recipe…

4 to 5 lb hen cut into serving pieces
salt and cayenne to taste
6 tbs oil
6 tbs flour
2 large onions
4 cups hot water.

Season meat and brown in oil. Remove and add flour stirring to make a dark roux ( some recipes call for flouring the chicken pieces and going from there)

Add onions and cook until transparent. return hen to pot add water and cook on low for about 2 hours or until tender. (some recipes call for the trinity and garlic and sauteing them in oil then adding the flour) Serve over rice. Slow cooking is the key!

Mmmmmm Good! Thanks Arthur!