SKILLET CREOLE CHICKEN FRICASSEE
Published in Cook's Country magazine, Dec/Jan 2007. You can substitute chorizo or kielbasas for the andouille sausage. Serve over rice. Note: there are several good recipes posted on RecipeZaar for Creole seasoning.
Provided by swissms
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Halve each chicken breast crosswise (or, depending on size, you may want to cut each into 3 pieces.) Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning.
- Cook sausage in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer sausage to paper towel-lined plate, leaving fat in skillet. Cook chicken in sausage fat until browned, about 2 minutes per side. Transfer to plate with sausage.
- Add oil, onion, celery, and pepper to now-empty skillet and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and remaining teaspoon Creole seasoning and cook until four begins to brown, about 1 minute.
- Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160°F, about 10 minutes. Serve over rice.
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Veeigh Dlamini
[email protected]This recipe is too complicated for me.
Nhejrh Jcjrhdj
[email protected]I'm allergic to one of the ingredients in this recipe.
Ove Khan
[email protected]I'm not sure if I have all of the ingredients for this recipe.
Lucrecia Montano (Topperz)
[email protected]I'm going to make this recipe for dinner tonight.
Uday roy Uday roy
[email protected]This recipe looks amazing.
Nordin Amine
[email protected]I can't wait to try this recipe.
Fifita Soakai
[email protected]This recipe is a keeper.
Cloudi Abrahams
[email protected]Thanks for sharing this recipe!
Mayura Madhusanka
[email protected]I'll definitely be making this again.
Skeeter bug
[email protected]5 stars!
Brian Ming
[email protected]Delicious!
Gomolemo Ntlatleng
[email protected]This is a great recipe for a quick and easy weeknight meal. The chicken is tender and flavorful, and the sauce is rich and creamy. I served it over rice, and it was a hit with my family.
Capt Ninja
[email protected]I'm not sure what went wrong, but my fricassee turned out bland and watery. I followed the recipe exactly, so I'm not sure what I did wrong.
Taslima jahan Tonny
[email protected]The sauce was a bit too spicy for my taste, but the chicken was cooked perfectly. I'll definitely try this recipe again with less cayenne pepper.
Bishal Lama
[email protected]This dish was easy to make and packed with flavor. I especially loved the crispy bits of chicken that browned in the skillet. I served it with mashed potatoes and green beans, and it was a perfect comfort meal.
James Burke
[email protected]I've never been a huge fan of chicken fricassee, but this recipe changed my mind. The creole spices added a unique and delicious flavor that I loved. The chicken was also cooked perfectly - moist and tender. I'll definitely be making this again.
Taylor Edmonds
[email protected]This skillet creole chicken fricassee was an absolute delight! The flavors were incredibly rich and complex, with a perfect blend of spices and herbs. The chicken was tender and juicy, and the sauce was thick and flavorful. I served it over rice, and