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Gallery Creole Chicken Fricassee Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 4

Ingredients Ingredient Checklist 1 cut-up chicken (about 3 pounds) Salt and pepper 1 tablespoon olive oil 3 onions, chopped 2 green bell peppers, cut into 1-inch pieces 3 tablespoons chopped fresh parsley 2 dried bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano 1/4 cup white wine, or water 1 (15-ounce) can tomato sauce 2 parsnips, cut into 1/2-inch slices (about 2 cups) 3 carrots, cut into 2-inch chunks

Cook’s Notes Rice traditionally accompanies this stew; mashed potatoes would also be delicious.

Gallery Creole Chicken Fricassee

Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 4

Creole Chicken Fricassee

Creole Chicken Fricassee

Creole Chicken Fricassee

Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 4

Recipe Summary

prep: 40 mins total: 1 hr 10 mins

Servings: 4

prep: 40 mins

total: 1 hr 10 mins

prep:

40 mins

total:

1 hr 10 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 cut-up chicken (about 3 pounds) Salt and pepper 1 tablespoon olive oil 3 onions, chopped 2 green bell peppers, cut into 1-inch pieces 3 tablespoons chopped fresh parsley 2 dried bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano 1/4 cup white wine, or water 1 (15-ounce) can tomato sauce 2 parsnips, cut into 1/2-inch slices (about 2 cups) 3 carrots, cut into 2-inch chunks

Directions

Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it’s hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate.

Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.

Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.

Cook’s Notes Rice traditionally accompanies this stew; mashed potatoes would also be delicious.

Cook’s Notes

Rice traditionally accompanies this stew; mashed potatoes would also be delicious.

Reviews (10)

 Add Rating & Review     7 Ratings   5 star values:        2    4 star values:        2    3 star values:        3    2 star values:        0    1 star values:        0

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Reviews (10)

Add Rating & Review     7 Ratings   5 star values:        2    4 star values:        2    3 star values:        3    2 star values:        0    1 star values:        0

Add Rating & Review

7 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0

7 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0

7 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0

  • 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       11/09/2010   Made this last night and my chicken did not cook in the time stated in the recipe. Next time I will transfer this to the oven to finish cooking. The flavor was very good. The kids liked it as it was, my husband and I needed to add some hot sauce to be really happy with it. But I see that as a win-win.  

Martha Stewart Member     Rating: Unrated       01/24/2009   Add HEATwith chopped fresh green chilies,to taste :substitute parsnips with potatoes[like dcs15-always at hand at home],also,[like dcs15],add garlic and raisins,and/or,chopped dried apricots ,make a roux to quicken thickening process[like markybear]:subtsitute chopped cilantro for thyme and oregno:for color contrast,add dark,green,leafy veg. leaves[size and type,of choice], at the last minute[so that they will still retain their crunch]:add dry roasted peanuts at last minute,for added crunch  

Martha Stewart Member     Rating: Unrated       01/22/2009   I make a similar recipe (Cuban) but instead of parsnips I add potatoes. It also has green olives, capers, garlic (of course) and raisins. My children always rimmed their plates with the raisins and olives!  

Martha Stewart Member     Rating: Unrated       01/22/2009   I made this a couple days ago, kind of last minute, so I had to use what I had on hand: chicken breasts, orange and yellow peppers. I didn't have parsnips, but I'm sure they would be really tasty in this, I'll try that next time. I served it on rice, it was really good and the chicken was tender.  

Martha Stewart Member     Rating: Unrated       01/12/2009   Well, instead of waiting for the liquid to thicken, I made it more Creole by making a roux with flour and olive oil. It's not traditional, but I'm trying to keep it healthy. I just put 2 T of olive oil and about 2 T of flour, stirred constantly over a medium heat until it turned a peanut butter color and consistency. Then I added a few ladles of the stew juices and poured the rest into the stew, all while the rice was cooking.  

Martha Stewart Member     Rating: Unrated       11/07/2008   This is a great site. I visit almost every day.  

Martha Stewart Member     Rating: Unrated       11/06/2008   I think this site is easy and the recipes delicious.  

Martha Stewart Member     Rating: Unrated       11/05/2008   I, agree this site is so time consuming to navigate...so often I just give up and delete.  

Martha Stewart Member     Rating: Unrated       11/04/2008   Oh, I know. Many times I have given up and found another site  

Martha Stewart Member     Rating: Unrated       11/04/2008   This site is SO hard to read and navigate that I give up.

    Martha Stewart Member

    Rating: Unrated 11/09/2010

Made this last night and my chicken did not cook in the time stated in the recipe. Next time I will transfer this to the oven to finish cooking. The flavor was very good. The kids liked it as it was, my husband and I needed to add some hot sauce to be really happy with it. But I see that as a win-win.

Rating: Unrated

Rating: Unrated 01/24/2009

Add HEATwith chopped fresh green chilies,to taste :substitute parsnips with potatoes[like dcs15-always at hand at home],also,[like dcs15],add garlic and raisins,and/or,chopped dried apricots ,make a roux to quicken thickening process[like markybear]:subtsitute chopped cilantro for thyme and oregno:for color contrast,add dark,green,leafy veg. leaves[size and type,of choice], at the last minute[so that they will still retain their crunch]:add dry roasted peanuts at last minute,for added crunch

Rating: Unrated 01/22/2009

I make a similar recipe (Cuban) but instead of parsnips I add potatoes. It also has green olives, capers, garlic (of course) and raisins. My children always rimmed their plates with the raisins and olives!

I made this a couple days ago, kind of last minute, so I had to use what I had on hand: chicken breasts, orange and yellow peppers. I didn’t have parsnips, but I’m sure they would be really tasty in this, I’ll try that next time. I served it on rice, it was really good and the chicken was tender.

Rating: Unrated 01/12/2009

Well, instead of waiting for the liquid to thicken, I made it more Creole by making a roux with flour and olive oil. It’s not traditional, but I’m trying to keep it healthy. I just put 2 T of olive oil and about 2 T of flour, stirred constantly over a medium heat until it turned a peanut butter color and consistency. Then I added a few ladles of the stew juices and poured the rest into the stew, all while the rice was cooking.

Rating: Unrated 11/07/2008

This is a great site. I visit almost every day.

Rating: Unrated 11/06/2008

I think this site is easy and the recipes delicious.

Rating: Unrated 11/05/2008

I, agree this site is so time consuming to navigate…so often I just give up and delete.

Rating: Unrated 11/04/2008

Oh, I know. Many times I have given up and found another site

This site is SO hard to read and navigate that I give up.

All Reviews for Creole Chicken Fricassee

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All Reviews for Creole Chicken Fricassee

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest