Chicken Fricassee by The Cajun Ninja
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- This dish is pretty similar to Chicken Stew. Most of you may even call this chicken stew. Either way, it's Chicken, it's Gravy, it's Delicious!! 😋👊🏻
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Music Credit: Horace Trahan
Song: "Don't Ever Leave Me"
CHICKEN FRICASSEE
1 Onion
1 Bell Pepper
1 Bunch of Green Onions
2 Sticks of Celery
4 Cloves of Garlic
2/3 Cup of Vegetable Oil
1 Cup of All Purpose Flour
4-5 lbs of Chicken (Legs & Thighs)
Cajun Seasoning & Garlic Powder for flavor
Flour for Coating chicken
1/4 Cup Vegetable Oil
1 (32 oz) Container of Chicken Stock
1 Teaspoon of Salt
1/2 Teaspoon of Pepper
1 Tablespoon of Parsley Flakes
1 Bay Leaf
2 Cups of Water
Rice to serve with
Start out by heating a large pot and pan over a Medium heat.
Chop the Onion, Bell Pepper, Green Onion, Celery, and Garlic. Move to a bowl, and place in the fridge.
Get started on a roux by adding the 2/3 Cup of Vegetable Oil and 1 Cup of Flour to the large pot. Begin stirring immediately. You are aiming for a chocolate color roux. This could take over an hour.
Once the roux starts to get to a tan creamy consistency, it’s ok to let it sit for a few moments at a time, while prepping the chicken. (As long as your fire isn’t too high)
Season both sides of the chicken with generous portions of Cajun Seasoning and Garlic Powder.
Coat both sides of the chicken with flour.
Remember to stir the roux in between.
In the large pan, add the 1/4 Cup of Vegetable Oil.
Add the chicken skin side down.
Brown the chicken for 5-8 minuets on each side. Time depends on how hot your pan is.
Once you’ve browned both sides of all the chicken, remove to a bowl off on the side.
Add the chopped vegetables to the pan. Sauté for roughly 30 minutes.
If the roux gets to a chocolate color before the vegetables are done, just turn the heat off on the roux.
After 30 minuets of sautéing the vegetables, add the 32 oz Container of Chicken Stock.
Stir the bottom of the pan so that you can break up any remaining drippings.
Cover and let sit on a simmering heat.
Once the roux has reached a chocolate color, turn the heat to a low simmer, and add half of the sautéed vegetables/stock to the roux. Begin stirring until you reach a creamy consistency.
Add the rest of the vegetables/stock to the pan and stir.
Add the Salt, Pepper, Parsley, Bay Leaf, and Water. Blend evenly.
Add the Chicken to the pot. Be sure to add any remaining liquid left from the bowl of chicken.
Raise the heat to a high setting so that the pot comes to a slight boil.
Once you’ve reached a slight boil, cover, lower to a simmering heat, and let cook for 2 hours.
Cook some rice, and Enjoy!
The Cajun Ninja what pot is that?
The Cajun Ninja
Marcus Salmon Magnalite
The Cajun Ninja , would it be wrong if I added some sliced mushrooms?
There was a line in "Twister" about a character's gravy. They said, "Aunt Meg's gravy ought to be a food group." This looks like it should be one as well!
Nice recipe. Looks delicious. One of my favorite south Louisiana dishes. In my part of south Louisiana we pronounce chicken fricassée as chicken freak-ah-say 😜
As someone who grew up in Avoyelles parish and Breaux Bridge, you have nailed this my friend! I’m 64 and all of your recipes are EXACTLY like I prepare mine. Some channels start off good and then screw it up by tossing in something that doesn’t belong anywhere near that recipe. God Bless you and your beautiful family!
Mais yeah he cook good
Looks delicious. Growing up in Alabama we called this smothered chicken.This bought back some great memories. Thanks so much!!!!!
Yea, they're a few different things people call it, and they always taste pretty similar to me. As long as it's delicious, get me a plate! 😄... Happy to jog up some great memories. Thanks for chiming in!
Made this recipe for my husband and he just loved this flavor!
Thank you so much for sharing...now I have to make this often😉
Way to Geaux Rebecca!! Great job on your part!
LOVE BEING FROM LOUISIANA
MAKING HER PROUD
Looks good. I'ma try this tomorrow. I'm from Marrero, La. I wish I had my mommas old Magnalite cast aluminum pots like you have.
Magnalite pots are pricey, 2 of mine cost me well over a $100, and a 6 piece set was around $200, but worth the money, they last a lifetime, and create great memories of family meals 😊
My dad makes it the EXACT same way! Holla from Lafayette!
Eunice checking in! Haha
Lafayette here
Rayne here... Wasup my baw
May I'm from Parks..I have a problem with Fricasse..I end up eating the fork I use..it so tasty...
This recipe of yours is a staple in my household! Making it now😁
Hey im checkin in from NC, gotta say i have subscribed and have been watching you for a month now and you definitely are my go to for a meal that is different in my house. We usually cook same thing but you are adding flavor sir..so Thanku for everything your doing for the people. BIG SALUTE
Hey I really Appreciate that Christopher! Thanks for the kind words, and bravo to the success in the kitchen! 👊🏻
„Why I gotta give this one away“
LOL, looks delicious Cajun, gotta try dis!!
I love this recipe. We've done this one a few times and am planning on cooking it again tomorrow night.
I followed your video and made my first REALroux and my first Fricassee and it came out great!! Thanks!
Big Dave Dennis you rock my dude! Bravo 👊🏻
Follwed your recipe on Salisbury steak besides cracking up and my wife looking at me Sideways it was awesome! Hope to do the same with this never had this before it will be excellent for this 🌨!
Looks AMAZING!!! I’m always up for some chicken recipes since I’ve got 8 million pounds of chicken quarters in my freezer! 😁
Lol, well, I got you covered!
My family love this recipe...thank you
Don't need rice , just drink that gravy out of a glass...
It's that good! 😁👊🏻
Just use a straw...lol
@@BADAZZ93STANG or a buttermilk biscuit.
That's how I make my chicken fricassee. Your roux is perfect. But let me tell ya...I keep a jar of dry toasted flour in my cupboard. On days when I don't have a lot to do I'll brown about 6 cups of flour in a dry skillet. It will last months in a jar. You don't have to refrigerate it and you have the roux whenever you need it. I always have medium and dark brown flour on hand because the dark brown flour gives you the nutty and full flavor for your roux but dark brown flour won't thicken the stew or gumbo. A medium brown roux will add body to the roux. I sometimes combine the two flours to get the texture and flavor that I want.
Great video and yo mama raised you right!
That's the way I make my dry roux, but I'll use a sheet pan in the oven and stir it every 30-45 min. @ 300 deg. , I also make my wet roux in the over too if I've got the time .
Wow yes thanks for this tip.
First Dish Tested in our Home:
Ground Meat Spaghetti with Italian Sausage 👍🏾👍🏾👍🏾👍🏾👍🏾
Second Dish Tested:
Red Beans in slow cooker with the spices of the Red Beans in the Pot
👍🏾👍🏾👍🏾👍🏾👍🏾
Third Dish in the Process:
Chicken fricassee/jar Roux😔
Can't wait to taste🤗🤗🤗
12:09 you know the food is damn good when their eyes roll back
That dish is looking mighty delicious.😋 Thanks for sharing your recipe.
As always Louisa, thanks so much for tuning in! 😊🙏🏻
Ok Ninja , I have made your Chicken Piquant twice and made the Fricassee tonight . You are a kitchen warrior my friend, awesome stuff !!!
Thanks for this recipe. We just call it chicken gravy and rice. Now I know the proper name for it.
Hmmm...I love his country accent 😍
cajun accent...fixed it for you
Yummy Yummy 😋 Thank you so much for sharing this recipe.
👋🏿🎀🕊☀️ Had to leave a comment. This is mouth watering good. 😋🤤. Wiping my mouth 😄😊. Thanks for this recipe - Joanette
Thanks for chiming in! 😁👊🏻
You always have good food and videos! Thanks for the black eye in the closing 😂
I make this yesterday and it came out wonderful! So delicious....I haven't made my own roux in years opting to use bottled roux instead. I don't know if this was the item that made the most difference, but it was wonderful! The only change I will make is to use cajun seasoning in the sauce as well as the salt and pepper. It was a little mild for my taste. Thanks for a great recipe.
Hey that’s wonderful! Way to put your own touch on it! 😁👊🏻
WOW you cook this JUST like my mama and she was cajun. It is the only way I know how and it's the best!
Awesome recipes with you great commentating. Your wife is lucky to have a man that cook,and not bad looking. 😋
Yes...... potato salad! I also cook my veggies separate then add to the roux. Looks great!
I'm from Port Arthur Tx and my grandma from Sulfur and those magnalite pots reminds me of her lol love it ...looks good!! Keep it coming :)
Right on! I'm happy to jog up wonderful memories. Thanks for tuning in!
@@TheCajunNinja Please! More information about that "magnalite cooking pot"! Thank you!
Just made it for the fam. It turned out great everyone loved it.
Way to Geaux man!
Him and Bobby Boshay would be a kick-ass tag team
You got some very fortunate friends there. I hope they appreciate the time and love involved.
Oh they surely did! 😁👊🏻
OMG, where did you get those pots? I grew up on those pots....can't find them anywhere. When my mother died my sister-in-law took some of those pots...and she won't give 'em back up either. My brother said she needs to because she barely cooks, LOL
Yes, that roux can take awhile. I bought one of those battery operated stirrers....it's still in the damned box, lol. I love my Cajun Louisiana brother....the Cajun Ninja
Its a magnalite pot
Wal-Mart has then and its expensive
Cajun classic model
Yes! Magnalite! Thanks so much for chiming in Greg!!
I sure will look for them...that will be my Christmas present to myself since I know my sister-in-law won't give them up to me, LOOLOLOL.
so yummy... i like your recipe. thanks for sharing. new fan here
Aileen Galeon thank you for tuning in!
Yum dude. Gonna make this tomorrow!
Tenderful wonderliciousness over rice, oh man ,oh man.
Haha, I like it!
Now all i need is peas, potato salad and a slice of McKenzie's lemon meringue pie😋
The Perfect Storm. 🤤
Ha! I Remember McKenzie’s bakeries in the New Orleans area...oh I used to love their sugary treats! Especially the blackout cake.
PI-Yyaaaaaawwww!! Thank you for another great video!!
My pleasure! thanks for tuning in!
I just KNOW that tastes and smells as good as it looks. And that gravy looks good enough to drink straight out of a cup!
Oh, my, one taste, and it's lights out!... So much flavor!
@@TheCajunNinja Just rewatched this, so I could get a fix on how it's made...because I foresee this dish happening in my household. Got a question -- if I were to use a cut up whole fryer chicken, or a combo of chicken breasts/thighs/legs...should I adjust the cook time?
Thank you, as always, for all these recipes!
Nice little cajun ninja emoji... you getting fancy with the Pii-yahhhh boi!!!
If you're not moving forward, you're going backwards. 😁👊🏻
Heyyyyyy buddy!!! Commenting from La Fourche , Louisiana!! I'm about to use your gumbo recipe this weekend!! Pii-yahhhh
Chawwww yeaaa baw! Throw it down! 😁👊🏻
For roux, mix the flour and oil, stir and bake at 350*, stirring at 10 minute intervals until desired color.
can you make fried chicken and fried okra pretty please lol...
I do plan to. Just want to get the recipe to my liking.
Ha I never liked that, but my foster parents cooked it so much when I was little..flashback
What no potatoes in it ?
This looks delicious! Awesome video. I'm curious about that pot, where can I get one?
Maxine Wedderburn search Magnalite! 😁👊🏻
My grandpa used to make this all the time bomb 🔥
Stewed chicken this was my dad’s favorite meal every Sunday.
I really like your cookin'.. Could you tell me what kind of pans those 2 are in this and other episodes?
Looks delicious, but what separates this from a Gumbo besides not adding sausage? Is it the darkness of the roux?
There really is no difference other than texture. A fricasse is thicker (a little thicker than in this video) When added to rice it becomes like a stew texture. With gumbo you just add more liquid so when mixed with rice it's a soup
I like your moves!
Mais dat looks good sha.
😂😂I’m so greedy.... I was screaming yes!!! When you said potato salad😂😂
lol.... too funny
I would love to come cook with. I'm 60 and love to cook. Well, I don't like the "what's for dinner" stuff. But I don't have to anymore. It's fun to make special food like this one. Both my boys enjoy cooking and I taught them to make it fun. The only thing better than your food is the legacy you are leaving your kids. Plus, I do believe you are a good Husband and Daddy. God blessed you big!
O2BQ I really appreciate that! Thanks for the kind words 😊👊🏻
Can’t beat Louisiana cookin🙌🏻
Where'd you get your pot? Your red beans and rice has now become one of my staple recipes. Keep sharing!
Hey Chris! Search Magnalite!
Made it again today, this one is the best yet!!
I’ve never made a fricassee! This looks good & easy!
Time to get ya pot heated up. 😁👊🏻
Its very very good!!!
Nice channel I tried some of the recipes, was really good.
Letitia Gibbons I appreciate that! Thanks for trying!
It should be illegal to make a man this hungry.
Keep practicing, maybe one day you'll cook almost as good as me 😅🤣😂
Awwwwe yeaaaahhh !!
Frickin Chickin hits da spot yeah !!!
That looks good.. I put chunked pork tenderloin in mine... I like chicken too just as much... only the best cuts of the loin tho... man its good
Na tell me what's the difference in this and smothered chicken bc this is how I smother chicken in gravy. Never heard of Fricassee my cajun brother. Looks damn good though
Deedylicious26 they all pretty similar if your using a roux. Stew, fricassee, it’s all smothered. It tends to just be more about where you grew up. 😊👊🏻
@@TheCajunNinja New Orleans ⚜
@@TheCajunNinja 9
@@Deedylicious26 New Orleans and you've never heard of Fricasse??
C’est bon!!!
How many does this recipe serve ? Thanks
Cajun Ninja you are the best my family now think I am a chef little do they know lol
Your French Canadian connection Olivier
Olivier Sopena way to Geaux my friend! 😊👊🏻
I especially prefer this over a court bouillon. Without tomatoes, I don't get heartburn
that gravy looked awesome sha.
Is this pretty much the same thing as a stew? We always added meatballs in it and made it real thicc. Also what’s the best way to clean those wooden spoons?
Looks fantastic.
Ok I was always taught that for a roux it was equal parts flour and oil. Is there a reason you used 2 different measurements here or does it not really matter?
Oh yummy !!! “ drooling “
That mortal kombat song got me ready to do some chopping
Lol yeaaaa bawww!... Getting people jacked up about chopping vegetables!
save all that time and get some Kary's Roux it's made in Ville Platte la, my mom and aunts are from there and they started using this to save time.
Pie yah!!
Thanks ninja cooking this dish tomorrow. I know its going to be good i cool smell it though my phone
😁👊🏻👏🏻
i cant wait to cook this recipe
My mouth is watering so much, I almost choked.
bustercream1 haha whoa nah 😅
Just curious What’s the difference between this, sticky chicken, and smothered chicken?
Would boneless chicken work?
Jus subscribed
You are the bomb.com ninja thank you!!!
What’s the difference between this and a stew?
Looks great! Very similar to your Chicken Stew.....
To be honest, there's not much difference, however, I may change up the process of the chicken stew, so that there is an overall difference, but all in all, they are close in flavor.
Brah, you gon' do Chicken and Dumplings? I like flat dumplings instead them puffy balls of biscuits.
Hey man, love your videos! Question about the green onions.......do you use just the green or do you cut up the whole thing including the white?
ryan r Hey Thanks! I only use the green. That’s where the flavor it’s. The white part is the root of the plant and traditionally doesn’t have as much flavor.
Here is a question... have you ever used those premade roux you see at the store? I never have personally just wanted your thoughts on saving time and using a premade.... I don’t think I could bring myself to use a premade
b H used it once before. It works, I just prefer making it.
What’s the difference between this and a gumbo? Looks almost identical.
Looking to buy my first roasting pan so I can make this and your Chicken Sauce Piquante. Looks like yours is a vintage Magnalite. What size is the one used in this video? Are you familiar with the Imusa brand? If so, would you recommend them? Thanks! Love your recipes.
I don’t really use them anymore. I much more into coated cast iron
@@TheCajunNinja I have an enameled cast iron Dutch oven that I could use. What quart size would you recommend if I’m cooking this dish for 2-4 people? Do you also use coated cast iron for your gumbos these days? Thanks!
where you get that pot
Do you ever put potatoes and smoked sausge in it?
My maw maw's fricassee had a lighter color. Sure that's just a preference thing. Looks really good.
She probably didn't cook here roux as dark.
Make a lighter roux . Stop the roux at the color you like .
This video made me the cook of the family 👸
Kyla Nelson you Geaux Gurl!
Thank you for saying and hour for roux. I hate when people say 15 mins lol
Sumaiyah Smith right?b the flavor profile is way different low and slow! 😁👊🏻
I guess I screwed up cause, mine came out in about 20 minutes.
What is the difference between chicken fricasse and chicken stew
Just out of curiosity, do you happen to have a Fricasseeing Chicken License?
Looks fantastic ! Can you substitute red bell for green ?
sure!