Creole Chicken Fricassee
Experience the rich, soul-warming flavors of the South with this Creole Chicken Fricassee, a delightful one-pot meal that combines tender, golden-browned chicken thighs with a perfectly seasoned tomato-based gravy. Infused with the "holy trinity" of Creole cuisine—onion, bell pepper, and celery—and spiced with paprika, thyme, and just a hint of cayenne for optional heat, this dish offers layers of bold, comforting flavor. Simmered to perfection with juicy diced tomatoes and chicken broth, the sauce envelopes every bite in savory goodness. Served over fluffy white rice and finished with a sprinkle of fresh parsley, this easy-to-make fricassee is an irresistible taste of Louisiana on your plate. Perfect for weeknight dinners or special gatherings, it’s a crowd-pleasing recipe you’ll want to make again and again. Keywords: Creole Chicken Fricassee, one-pot meal, Southern cuisine, chicken stew, Creole recipes.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skinless chicken thighs
- 0.5 cup All-purpose flour
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 3 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery, diced
- 4 cloves Garlic cloves, minced
- 14.5 ounces Diced tomatoes (canned, with juices)
- 2 cups Chicken broth
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 0.5 teaspoons Hot sauce (such as Tabasco)
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 4 cups Cooked white rice (for serving)
Instructions
Season the chicken thighs with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and optional cayenne pepper. Dredge the chicken in flour, shaking off the excess, and set aside.
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
Reduce heat to medium. Add the butter to the same pan, and once melted, stir in the diced onion, green bell pepper, and celery. Cook for 5-6 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the canned diced tomatoes (with their juices), chicken broth, bay leaves, dried thyme, paprika, and the remaining 0.5 teaspoon of salt and black pepper.
Return the seared chicken thighs to the pan, nestling them into the sauce. Bring the mixture to a gentle simmer.
Cover the pan and cook on low heat for 30 minutes, stirring occasionally. Ensure the chicken is cooked through and tender (it should register 165°F/74°C internally).
Taste the sauce and adjust seasoning if necessary. Stir in the hot sauce for a touch of heat.
Discard the bay leaves and garnish the dish with freshly chopped parsley, if desired.
Serve the Creole Chicken Fricassee hot over cooked white rice, and enjoy!
Nutrition Facts
Calories |
4124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1043 mg | 348% | |
| Sodium | 6245 mg | 272% | |
| Total Carbohydrate | 367.3 g | 134% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 26.1 g | ||
| Protein | 281.9 g | 564% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 4601 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
