Louisiana Style Chicken Fricassee (Printable)

Tender chicken braised in a rich Cajun dark roux with vegetables and spices over fluffy white rice.

# Ingredient List:

→ Chicken

01 - 3.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 2 tbsp vegetable oil

→ Roux & Vegetables

05 - ½ cup unsalted butter
06 - ½ cup all-purpose flour
07 - 1 large onion, finely chopped
08 - 1 bell pepper (green or red), chopped
09 - 2 celery stalks, chopped
10 - 4 cloves garlic, minced

→ Seasonings & Liquids

11 - 2 tsp Cajun seasoning
12 - ½ tsp dried thyme
13 - 2 bay leaves
14 - 3 cups low-sodium chicken stock
15 - 1 cup water
16 - 1 tbsp Worcestershire sauce
17 - 1 tsp hot sauce (optional)

→ Garnish & To Serve

18 - 3 tbsp chopped fresh parsley
19 - Cooked white rice, for serving

# Directions:

01 - Pat the chicken pieces dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Add chicken pieces in batches, cooking 4–5 minutes per side until golden brown. Transfer to a plate and set aside.
03 - Reduce heat to medium. Melt butter in the same pot. Gradually whisk in flour and cook, stirring constantly, for 12–15 minutes until roux reaches a deep chocolate brown color. Do not leave unattended.
04 - Add chopped onion, bell pepper, celery, and garlic to the roux. Cook for 5 minutes, stirring frequently, until vegetables begin to soften.
05 - Stir in Cajun seasoning, dried thyme, and bay leaves. Pour in chicken stock, water, Worcestershire sauce, and hot sauce. Scrape up any browned bits from the bottom of the pot.
06 - Return browned chicken and any accumulated juices to the pot. Bring to a simmer, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally, until chicken is tender and sauce has thickened.
07 - Remove and discard bay leaves. Taste and adjust seasoning if necessary. Serve immediately over fluffy white rice, garnished with chopped fresh parsley.

# Expert Tips:

01 -
  • The dark roux creates a depth of flavor that makes people ask what your secret is
  • One pot feeds a crowd and tastes even better the next day
02 -
  • A burned roux cannot be saved, so if you smell anything acrid start over immediately
  • The sauce will continue to thicken as it cools, so do not reduce it too much during cooking
03 -
  • Cut your vegetables into uniform pieces so they cook evenly
  • Let the chicken rest on the counter while you make the roux so it stays tender

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