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Creole Chicken Fricassee

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The base of this chicken stew gets its flavor from ingredients familiar in Creole country: bell peppers, onions, tomatoes, and bay leaf. Classic French fricassee is made with cream.

Source: Everyday Food, January/February 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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Reviews

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  • lkane99
    9 NOV, 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.
    Reply
  • BataviaBhau
    24 JAN, 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
    Reply
  • dcs15
    22 JAN, 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!
    Reply
  • chefette86
    22 JAN, 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.
    Reply
  • markybear
    12 JAN, 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.
    Reply
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