Cajun ninja chicken fricassee full#
When it is all incorporated bring the mixture to a full boil to bring the flour to it’s full thickening power, then reduce the sauce to medium low. Whisk in the chicken stock very gradually to avoid lumps. Over medium heat gradually whisk in the 3/4 cup of flour until incorporated and slightly thick, stir constantly until a roux the color of peanut butter is achieved, then stir in 3/4 of the holy trinity, mushrooms, and a pinch of Kosher salt, turn the heat to low and cook for 8-10 minutes more, stirring slowly but constantly.Īdd the white wine and increase the heat to medium, cook 5 minutes more.
When the chicken is browned and set aside, pour off 1/2 cup of the fat, leaving about 1/2 cup of it in the pan. Mix together the onions, celery, and bell pepper (holy trinity) in a small bowl. When the fat is hot, brown the chicken until golden on both sides, do not cook all the way through, set aside. While the fat is heating mix together the flour, salt, black pepper and cayenne, dredge the leg & thigh quarters in the mixture and shake off any excess, set aside on a plate. Heat the lard, or whichever fat you chose to use, over medium high heat until a small sprinkle of flour quickly sizzles when tossed in. Kosher Salt, Black Pepper, Cayenne to tasteĢ Tbsp Fresh Thyme, taken off of the stem and chopped It is important to have the sauce for this dish almost fully seasoned before adding the chicken, because you want the chicken to take on all of the flavor of the sauce, although I would just slightly under season with the salt as the sauce will reduce a bit.ġ Cup Home Rendered Lard, Bacon Drippings, Duck Fat or Vegetable Oil (if you must)ġ Quart Chicken Stock, preferably homemadeġ Bundle of Fresh Thyme, tied together with butcher’s twine Also note that like a lot of my recipes I add the holy trinity in two stages, about 3/4 goes into the roux after it reaches the peanut butter stage, and the remainder goes in with the liquid. My roux here is a little lighter than some would prefer in some parts of Louisiana I prefer a peanut butter colored roux for this dish. Tonight was Chicken Fricassee, Louisiana style with a roux, and the holy trinity. Inexpensive cuts of beef, pork, lamb, veal, chicken, whatever, slow cooked in a liquid or gravy of some kind until so tender that it practically melts off of the bone.
Oh well, there is no reason that we can’t at least have some good food to remind us that winter does serve a purpose, at least in my kitchen slow braised or stewed, stick to your ribs (and arteries) comfort food. Instead of beads, doubloons, or other trinkets, the Krewe of Mother Nature just threw us another helping of snow, and I have to say……This parade sucks. Well, Carnival is in full swing in New Orleans and I am in Detroit.
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