The word fricassee is yet another example of describing a cooking method as well as identifying a recipe. The word and method are of classic French origins and date back centuries. First described in a 14th century French cookbook, the word itself translates roughly “to cut into pieces” and cook in a thickened sauce. The method is best categorized as one pot braising in a thickened braising sauce.
The fricassee method was not only popularized in French cooking but wholly adapted throughout Europe and as far away as the Middle East. The English, for instance, adapted the technique of adding egg yolks as a thickener (eventually substituting flour) rather than the French use of heavy cream. Italians also use yolks but add lemon juice for an acidic finish. Examples of other fricassees can be seen in Turkish as well as Ethiopian dishes.
The English were probably most responsible for bringing fricassees to the New World. Growing up in the Midwest, I often saw examples of various fricassees in German and Scandinavian dishes. Fricassees are therefore not a dish that originated in Cajun cooking but probably brought to South Louisiana and adapted there by the original Acadian settlers from Nova Scotia, where it continues to be a popular cooking method.
Classically fricassees make use of chicken, rabbit or lamb as proteins of choice. Cajuns adapted the method but included other proteins readily available to them. Not having either the ingredients or the more refined way of cooking, Cajuns made use of roux as thickeners and the trinity as their vegetable aromatics. Of course, the addition of spice and heat through the use of peppers is uniquely their contribution as well.
As one can quickly recognize, the recipe below is a Cajun adaptation of this popular cooking method that shares its roots with that old-world cooking technique. As with most Cajun dishes, they take what’s available to them in terms or game or what they can grow and adapt it to a classical way of braising that produces a delicious and unique result.
Relatively quick and easy to make, adaptable to the smoker, try this Cajun twist on an old-world way of preparation and you will fall in love with this Louisiana Real and Rustic classic!
Cajun Chicken Fricassee
Course. Lunch or Dinner.
Cuisine. Louisiana Cajun
Makes. 4-5 servings
Takes. 30 minutes prep, 45 minutes cooking time
Ingredients
6 bone-in skin-on chicken thighs
1/2 cup all-purpose flour
1/3 cup avocado oil plus 1/4 cup for searing
1 jalapeno pepper, seeded, finely chopped
2 hot Italian cherry peppers chopped
2 tablespoons cherry pepper juice
1 cup diced onion
1 cup diced green bell pepper
1 cup diced celery
1 tablespoon garlic, finely chopped
3 cups low sodium chicken stock
1/2 cup sour cream
2 tablespoons parsley, chopped
2 tablespoons Cajun seasoning (like Tony C's)
1 teaspoon hot sauce (or more to taste)
1 teaspoon ground black pepper
1/3 cup chopped green onion
Egg noodles for service
Chopped parsley or green onion for garnish
Directions
Sprinkle all sides of the chicken thighs with the Cajun seasoning. Set aside in the refrigerator for at least 30 minutes or up to 4 hours to allow salt penetration.
In a 12-inch cast-iron skillet, heat 1/4 cup oil over medium-high heat. Add chicken, skin side down. Cook until skin begins to brown and releases from the pan, about 5 minutes. Turn and cook for another 5 minutes, adjusting heat as necessary to prevent burning. Remove from skillet and drain on a wire rack.
Wipe any burned residue in the skillet with a paper towel, reduce heat to medium then add the remaining 1/3 cup of oil. Whisk in the 1/2 cup of flour. Cook the roux, whisking constantly, until achieving a light brown color, about 10 to 15 minutes.
Next, add the jalapeno, onion, celery, along with the bell and cherry peppers. Season with 1 tablespoon of the Cajun seasoning and continue to sauté for an additional 5 minutes. Stir in the garlic and cook for an additional 1 minute until fragrant. Gradually add the chicken stock to combine, stirring constantly, while bringing the sauce to a boil. If the sauce is too thick, add some additional stock to achieve the proper smooth consistency.
Nestle the chicken into the skillet and return to a boil. Reduce heat, cover and simmer until an instant-read thermometer inserted in thickest portion of chicken registers 170°F, about 45 minutes. Optionally, place the skillet, covered in foil, into a 350*F smoker for 30 minutes, uncovering the foil in the last 10 minutes to allow smoke to penetrate.
Remove from the heat and place the chicken thighs on a separate plate. Stir into the sauce the sour cream, parsley, remaining Cajun seasoning, hot sauce, cherry pepper juice, and black pepper. Thoroughly combine then return the chicken to the skillet.
Serve over egg noodles, some other pasta of choice or rice. Garnish with green onion and/or parsley and serve. Enjoy!
Enjoy Louisiana Real and Rustic cooking, you will fall in love with it.
In the words of the late Justin Wilson……
In case you missed any recipes in this series, check out these other Louisiana Real and Rustic dishes;
Seafood Courtboullion
Boudin Stuffed Quail
Shrimp & Oyster Stuffed Whole Flounder
Red Beans & Rice
Cajun Side Dishes
Popeye's Chicken & Waffles
Dirty Rice
Shrimp Sauce Piquant
Crawfish Etouffee (Creole)
New Orleans Style Barbecue Shrimp
The fricassee method was not only popularized in French cooking but wholly adapted throughout Europe and as far away as the Middle East. The English, for instance, adapted the technique of adding egg yolks as a thickener (eventually substituting flour) rather than the French use of heavy cream. Italians also use yolks but add lemon juice for an acidic finish. Examples of other fricassees can be seen in Turkish as well as Ethiopian dishes.
The English were probably most responsible for bringing fricassees to the New World. Growing up in the Midwest, I often saw examples of various fricassees in German and Scandinavian dishes. Fricassees are therefore not a dish that originated in Cajun cooking but probably brought to South Louisiana and adapted there by the original Acadian settlers from Nova Scotia, where it continues to be a popular cooking method.
Classically fricassees make use of chicken, rabbit or lamb as proteins of choice. Cajuns adapted the method but included other proteins readily available to them. Not having either the ingredients or the more refined way of cooking, Cajuns made use of roux as thickeners and the trinity as their vegetable aromatics. Of course, the addition of spice and heat through the use of peppers is uniquely their contribution as well.
As one can quickly recognize, the recipe below is a Cajun adaptation of this popular cooking method that shares its roots with that old-world cooking technique. As with most Cajun dishes, they take what’s available to them in terms or game or what they can grow and adapt it to a classical way of braising that produces a delicious and unique result.
Relatively quick and easy to make, adaptable to the smoker, try this Cajun twist on an old-world way of preparation and you will fall in love with this Louisiana Real and Rustic classic!
Cajun Chicken Fricassee
Course. Lunch or Dinner.
Cuisine. Louisiana Cajun
Makes. 4-5 servings
Takes. 30 minutes prep, 45 minutes cooking time
Ingredients
6 bone-in skin-on chicken thighs
1/2 cup all-purpose flour
1/3 cup avocado oil plus 1/4 cup for searing
1 jalapeno pepper, seeded, finely chopped
2 hot Italian cherry peppers chopped
2 tablespoons cherry pepper juice
1 cup diced onion
1 cup diced green bell pepper
1 cup diced celery
1 tablespoon garlic, finely chopped
3 cups low sodium chicken stock
1/2 cup sour cream
2 tablespoons parsley, chopped
2 tablespoons Cajun seasoning (like Tony C's)
1 teaspoon hot sauce (or more to taste)
1 teaspoon ground black pepper
1/3 cup chopped green onion
Egg noodles for service
Chopped parsley or green onion for garnish
Directions
Sprinkle all sides of the chicken thighs with the Cajun seasoning. Set aside in the refrigerator for at least 30 minutes or up to 4 hours to allow salt penetration.
In a 12-inch cast-iron skillet, heat 1/4 cup oil over medium-high heat. Add chicken, skin side down. Cook until skin begins to brown and releases from the pan, about 5 minutes. Turn and cook for another 5 minutes, adjusting heat as necessary to prevent burning. Remove from skillet and drain on a wire rack.
Wipe any burned residue in the skillet with a paper towel, reduce heat to medium then add the remaining 1/3 cup of oil. Whisk in the 1/2 cup of flour. Cook the roux, whisking constantly, until achieving a light brown color, about 10 to 15 minutes.
Next, add the jalapeno, onion, celery, along with the bell and cherry peppers. Season with 1 tablespoon of the Cajun seasoning and continue to sauté for an additional 5 minutes. Stir in the garlic and cook for an additional 1 minute until fragrant. Gradually add the chicken stock to combine, stirring constantly, while bringing the sauce to a boil. If the sauce is too thick, add some additional stock to achieve the proper smooth consistency.
Nestle the chicken into the skillet and return to a boil. Reduce heat, cover and simmer until an instant-read thermometer inserted in thickest portion of chicken registers 170°F, about 45 minutes. Optionally, place the skillet, covered in foil, into a 350*F smoker for 30 minutes, uncovering the foil in the last 10 minutes to allow smoke to penetrate.
Remove from the heat and place the chicken thighs on a separate plate. Stir into the sauce the sour cream, parsley, remaining Cajun seasoning, hot sauce, cherry pepper juice, and black pepper. Thoroughly combine then return the chicken to the skillet.
Serve over egg noodles, some other pasta of choice or rice. Garnish with green onion and/or parsley and serve. Enjoy!
Enjoy Louisiana Real and Rustic cooking, you will fall in love with it.
In the words of the late Justin Wilson……
In case you missed any recipes in this series, check out these other Louisiana Real and Rustic dishes;
Seafood Courtboullion
Boudin Stuffed Quail
Shrimp & Oyster Stuffed Whole Flounder
Red Beans & Rice
Cajun Side Dishes
Popeye's Chicken & Waffles
Dirty Rice
Shrimp Sauce Piquant
Crawfish Etouffee (Creole)
New Orleans Style Barbecue Shrimp
) I think you could just copy and paste your text from these posts and have a winner...
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