Aug 202012

My cousin Carol asked me what is the difference between Chicken Stew and Chicken Fricassee. The difference is in the way the chicken is cooked. In a Chicken Stew, the chicken is boiled in the water or stock. In Chicken Fricassee, the chicken is coated with the roux and fried. So here is a recipe for Chicken Fricassee.

1 Hen, about 4 lbs, cut into serving pieces

Creole Seasoning to taste

2/3 cups Vegetable Oil

½ cup all-purpose Flour

2 cups chopped Onions

1 cup chopped Bell Peppers

4 to 5 cups warm Water or Chicken Broth

2 Bay Leaves

¼ cup chopped Fresh Parsley

3 Tbsp chopped Green Onions 

Season the chicken pieces generously with Creole Seasoning. Set aside. In a large black iron or stainless steel pot, make a roux by combining the oil and flour over medium heat. Stir constantly for about 20 to 25 minutes, or until it is dark brown. Add the onions and bell peppers. Cook, stirring often, for about 5 minutes, or until they are soft. Add the chicken pieces and stir to coat well with the roux mixture. Cook for about five minutes. Slowly add the water or broth. Add the bay leaves. Bring the mixture to a boil, reduce the heat and simmer for about two hours, or until the chicken is tender. Adjust seasonings. Remove the bay leaves. Add the parsley and green onions and serve immediately. Makes about 8 servings.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.