Louisiana Style Chicken Fricassee (Print Version)

Tender chicken simmered in dark roux with vegetables and spices, served over fluffy white rice.

# What You’ll Need:

→ Chicken

01 - 3.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
02 - 1 tsp kosher salt
03 - 0.5 tsp freshly ground black pepper
04 - 2 tbsp vegetable oil

→ Roux & Vegetables

05 - 0.5 cup unsalted butter
06 - 0.5 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 - 0.5 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

# Steps:

01 - Pat the chicken pieces dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides.
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 browned chicken to a plate and set aside.
03 - Reduce heat to medium. Melt butter in the same pot. Whisk in flour and cook, stirring constantly, for 12-15 minutes until the roux reaches a deep chocolate brown color. Do not leave unattended—continuous stirring prevents burning.
04 - Stir in chopped onion, bell pepper, celery, and garlic. Cook for 5 minutes until vegetables are softened and fragrant.
05 - Add Cajun seasoning, dried thyme, and bay leaves. Pour in chicken stock, water, Worcestershire sauce, and hot sauce. Stir well, scraping 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. Cook for 45 minutes, stirring occasionally, until chicken is tender and sauce has thickened.
07 - Remove bay leaves and discard. Taste and adjust seasoning if necessary. Serve hot over fluffy white rice, garnished with chopped fresh parsley.

# Expert Tips:

01 -
  • Rich velvety sauce that tastes like it simmered all day but comes together in under 90 minutes
  • The kind of hearty meal that makes everyone instinctively pull their chairs closer to the table
  • Perfect balance of warmth from spices and comfort from tender chicken falling off the bone
02 -
  • If you burn your roux even slightly you must start over as the bitter taste will ruin the entire dish
  • Dark roux has less thickening power than light roux so do not worry if your sauce seems thin initially
  • The sauce will continue to thicken as it cools so plan accordingly if making ahead
03 -
  • Room temperature chicken creates better browning so take it out of the fridge 30 minutes before cooking
  • If your sauce becomes too thick a splash more water or stock brings it back to perfect consistency

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