Shortcut Chicken Fricassee

4 servings Prep: 10 m Cook: 1 h 5 m Total: 1 h 15 m Intermediate
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Shortcut Chicken Fricassee
I don’t know how this tastes like my grandma’s, but it does. This shortcut chicken fricassee uses dried minced garlic and onions when you don’t have fresh vegetables, and with a dark roux and well-seasoned chicken, it comes out super good served over rice.

Ingredients

4 servings
  • 1/2 cup sifted flour
  • 1/2 cup oil
  • 3 medium chicken breasts
  • 1 heaping tsp Chicken Better than Bouillon
  • Slap Ya Mama seasoning and Black pepper, to taste
  • Dried garlic and minced onions, to taste
  • Onion and garlic powder, to taste
  • 3 cups cooked rice
  • Water (approximately 3-4 cups)

Step-by-Step Instructions

  1. First you make a roux. In a heavy skillet, heat oil to medium high, then mix in the sifted flour slowly. Stir frequently for about 20 minutes or until dark brown. Set aside.
  2. Cut chicken into cubes and heavily season with Slap Ya Mama, dried minced onions, dried minced garlic, onion powder, garlic powder and black pepper.
  3. Back to the roux: throw out the excess oil and scrape roux into new pot. Don’t get the skillet too clean so that the leftover roux bits can flavor the chicken. Add 3-4 cups water, Better than Bouillon, dried minced onions, dried minced garlic, and black pepper to the new pot and boil on high.
  4. Cook chicken in the heavy skillet until browned on all sides, about 8-10 minutes.
  5. Add chicken to sauce and let cook for 45 minutes on medium-low heat until chicken is tender and sauce has thickened.
  6. Serve on top of rice. Add a little bit of white vinegar on top if you like dat.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium to medium-high and stir frequently for the full 20 minutes. Don't rush it or increase the heat too high. A heavy-bottomed skillet helps distribute heat evenly.

Q: How do I know when the roux is dark enough?

A: You're looking for a dark chocolate brown color, which takes about 20 minutes of constant stirring. It should smell nutty and rich, not burnt.

Q: Can I make the roux ahead of time?

A: Yes! Make the roux in advance and store it in the refrigerator. It keeps for weeks and you can scoop out what you need.

Tips and Techniques

Don’t throw away all the roux bits from the skillet - leaving some behind to cook the chicken adds extra flavor to the dish. The white vinegar at the end is traditional and adds a nice bright note that cuts through the richness.

Ingredient Substitutions

  • Slap Ya Mama seasoning: Cajun seasoning blend or a mix of cayenne, garlic powder, and salt
  • Chicken Better than Bouillon: Chicken bouillon cubes or chicken stock
  • Dried minced onions and garlic: 1 medium onion diced and 4 cloves garlic minced
  • chicken breasts: Chicken thighs or a mix of dark and white meat

Equipment Needed

  • Heavy-bottomed skillet or cast iron skillet
  • Large pot or Dutch oven
  • Wooden spoon for stirring roux

Historical Context

Chicken fricassee is a classic Louisiana dish that typically uses the holy trinity (onions, celery, bell pepper) and a dark roux. This shortcut version was born from necessity when fresh vegetables weren’t available, proving that good Cajun cooking is adaptable.