Chicken Fricassee

6 servings Prep: 15 m Cook: 40 m Total: 55 m Intermediate
4.0/5 (6)
Chicken Fricassee
This is an old Cajun classic that has many variations—chicken simmered in a rich roux gravy with potatoes and hard-boiled eggs. This is my version :)

Ingredients

6 servings
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 bell pepper, chopped
  • 1/8 tsp cayenne
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • 1 tsp McCormick Season All
  • 2-4 chicken breasts
  • 1/3 jar Savoie's roux
  • 12 little red potatoes, peeled and cubed
  • 6 eggs, boiled
  • 2-4 cups water
  • 3 cups cooked rice

Step-by-Step Instructions

  1. Prepare by chopping the bell pepper and onion, peeling and cubing the red potatoes, and boiling the eggs (see how to boil the perfect egg).
  2. Cut the chicken into bite size pieces. Sprinkle the chicken with a thin layer of cayenne, black pepper, onion powder and Season All (I’m liberal with my spices, adjust to your taste).
  3. In a heavy saucepan or cast iron pot, warm the roux over low to medium heat. If you can’t purchase pre-made roux, make your own. There’s also a microwave version.
  4. Stir the seasoned chicken in the hot roux and cook until you see the chicken turn white, about 5-7 minutes. Once that’s done, add in your onions, bell peppers and red potatoes into the roux/chicken mixture. Over medium heat, stir until the onions and bell pepper get soft (about 8-10 minutes), and then add the chopped garlic.
  5. Once you have soft veggies and cooked chicken, gradually add 3 to 4 cups of water into the pot. Stir until the consistency is similar to a thick gravy or stew.
  6. Now add your peeled boiled eggs and simmer over a very low heat for 20 to 30 minutes, stirring occasionally. While it’s simmering, you can cook the rice.

Common Problems and Solutions

Q: Why is my fricassee gravy too thin or watery?

A: If you added too much water, just bring it to a boil and simmer uncovered, stirring occasionally to prevent sticking, until it thickens to the consistency of gravy. The roux will naturally thicken as it reduces.

Q: Can I add the garlic at the beginning with the other vegetables?

A: It's best to add garlic later in the cooking process (after the onions and peppers soften) to prevent it from burning and turning bitter in the hot roux.

Q: My chicken is tough—what went wrong?

A: The fricassee needs that 20-30 minute simmer time after adding the liquid to tenderize the chicken. If you skip or shorten this step, the chicken won't have time to become tender.

Tips and Techniques

The longer the fricassee simmers, the more the flavors develop—just keep an eye on the consistency and add water if needed. When tasting for seasoning, use at least a tablespoon of the mixture, as Cajun spices tend to sneak up on you if you aren’t used to them.

Ingredient Substitutions

  • chicken breasts: chicken thighs or a mix of dark and white meat
  • Savoie's jarred roux: homemade roux (about 1/3 cup)
  • red potatoes: russet potatoes or sweet potatoes

Equipment Needed

  • heavy-bottomed pot or cast iron Dutch oven
  • wooden spoon for stirring

Historical Context

Fricassee is an old French technique that Cajuns adapted into a hearty, economical one-pot meal. Adding hard-boiled eggs to stretch the dish was a practical way to feed large families in rural Louisiana.