Fricassee Chicken

Fricassee Chicken is another childhoold favorite of mine. Every time I make this dish, childhood memories come flooding back. My Dad would slow cook this dish on a Saturday or Sunday and we would continue to enjoy it for the next 2-3 days.

INGREDIENTS:

  • 4 1/2 pounds stewing chicken, cut into serving pieces
  • 2 teaspoons Salt
  • 1 teaspoon Paprika
  • 2 medium Onions, sliced
  • 3 Stalks celery, sliced
  • 2 Carrots, pared and sliced
  • 1 Bay leaf
  • 1 cup Chicken broth
  • 1/2 cup Flour
  • 1/2 cup Water
  • 1 package (10 oz. size) noodles, cooked and drained
  • Chopped parsley

COOKING INSTRUCTIONS:

  1. Rinse chicken pieces and pat dry. Season with salt and paprika.
  2. Place sliced vegetables and bay leaf in crock pot.
  3. Place chicken on top of vegetables.
  4. Pour in chicken broth. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving; turn to HIGH setting. Remove chicken pieces; bone and return meat to the crock pot.
  5. Make a smooth paste of flour and water and stir into liquid in crock pot. Cover and cook until thickened.

Serve over hot noodles; sprinkle with chopped parsley. If you have any modifications to make this recipe more delicious then feel free to leave a comment.

4 responses so far

4 Responses to “Fricassee Chicken”

  1. # Rastafarieon 16 Apr 2009 at 2:53 pm

    Is it just me, or would this recipe need some chillies and a tablespoon of curry seasoning?

  2. # trevor seivwrighton 19 Jan 2010 at 6:38 am

    Personally i would of brown off de chicken firs,where is the thyme ,garlic ,seasoning.Or am i barking up de wrong tree

  3. # Ann-Marieon 11 May 2010 at 3:50 am

    No, no curry in the fricasse chicken Rastafarie and the chilli is up to you but scotch bonnet is what most persons, especially older ones would have used. Either cutting up small pieces to use to “season” (marinade) the meat or dropping a whole one into the sauce to cook a little.

    Re the browning of the meat, Trevor, that is the normal way we’d do it when we’re cooking in a dutch pot or on gas stove as would usually be the case. It’s optional for a crock pot as the meat does tend to get a good color and you’re right about the garlic, thyme and escallion (skellion) because we don’t season without those. :) We also wouldn’t have it with noodles but with plain rice, or rice and peas or “cook food” (boiled yam, dumpling and bananas). Also we love our bones so I can’t remember anybody I know deboning the chicken but it is cooked till the chicken is coming off the bones so when you share it you usually end up with the bones being left behind. It’s a good recipe though overall.

  4. # Lloydon 11 Jul 2010 at 3:14 am

    Ann-Marie everything you said was right on for this chicken dish, just the way my mother used to make. I never heard of serving over noodles either.

Trackback URI | Comments RSS

Leave a Reply