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Creole Chicken Fricassee


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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2003


  • 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


  1. 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.

  2. 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.

  3. 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.

Reviews Add a comment

  • 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.
  • 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
  • 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!
  • 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.
  • 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.
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