New This Month

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



Cook's Notes

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

Similar Recipes


How would you rate this recipe?
  • 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.
  • yankeebhau
    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
  • dstromberg71627348
    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!
  • aniae72
    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.
  • Maritimer54
    7 NOV, 2008
    This is a great site. I visit almost every day.
  • LoriMazzenga
    6 NOV, 2008
    I think this site is easy and the recipes delicious.
  • digbee
    5 NOV, 2008
    I, agree this site is so time consuming to often I just give up and delete.
  • alexanana
    4 NOV, 2008
    Oh, I know. Many times I have given up and found another site
  • Lavren
    4 NOV, 2008
    This site is SO hard to read and navigate that I give up.

I'm in the mood for:

  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes