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Chicken Fricassee

Source of Recipe

My mom


List of Ingredients

• 4-5 lbs of chicken (I use thighs)
• 1 medium onion (chopped)
• 4 ribs celery (chopped)
• 2 to 3 cloves of garlic (chopped)
• 1 bell pepper (chopped)
• fresh basil and parsley (chopped)
• 1 cup of flour
• 1 cup of vegetable oil
• 32 ounce box of chicken broth
• salt, pepper and cajun seasoning




Recipe

Make a DARK roux with the oil and flour.
Brown chicken (with skin removed) in the roux. Set chicken aside.
Add onion, bell pepper and celery (later the garlic) to the roux. Sauté at medium heat until soft.
Add broth and chicken; cook until chicken is done.
When chicken is almost done, add parsley and basil.
Season to taste w/ salt, pepper, and cajun seasoning.

Serve over rice.

Note: When the chicken is somewhat done, I remove it from the pot and pull the meat from the bones. Then I put the meat and the bones back in for a few minutes. This is a lot of work, but it makes it much easier to eat. I know I can use boneless thigh meat, but the bones add so much to the flavor, especially after the meat has been removed and I put the bones back in.