Chicken Fricassee
 
Makes 6 servings
Ingredients
  • 2 tablespoons vegetable oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 6 boneless skinless chicken thighs (about 2 pounds)
  • 1 medium yellow onion, chopped
  • 1 medium bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • ¼ cup Kary’s Roux
  • 1½ pounds baby red potatoes, quartered
  • Cajun seasoning, to taste
  • 2 teaspoons fresh thyme leaves
  • Hot cooked rice, to serve
Instructions
  1. In a large cast-iron skillet, heat oil over medium-high heat.
  2. Sprinkle salt and black pepper all over chicken. Add chicken to skillet; cook until browned, about 3 minutes per side. Remove from skillet.
  3. In same skillet, cook onion, bell pepper, celery, and garlic over medium heat, stirring frequently, until softened, about 3 minutes. Add broth and roux; whisk until blended. Bring to a boil; reduce heat to medium, and gently boil, stirring frequently, for 10 minutes.
  4. Return chicken to skillet, and add potatoes. Season to taste with Cajun seasoning. Cover and cook over medium heat until an instant-read thermometer inserted in thickest portion of chicken registers 165° and potatoes are tender, about 25 minutes. Sprinkle with thyme. Serve with rice.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chicken-fricassee-3/