A rustic chicken fricassee, or chicken stew, with tender dumplings in a rich gravy served over rice is an authentic Cajun dish that satisfies any comfort food craving.
1 large chicken, cut up (5 pounds) 3 teaspoons sea salt 1 teaspoon garlic granules 1/4 to 1/2 teaspoon cayenne pepper 1/3 cup vegetable oil 1/3 cup all-purpose flour 1 cup onion, chopped 1/2 cup celery, chopped 1/2 cup bell pepper, chopped 2 garlic pods, pressed 5 cups water chopped parsley and green onions to taste, optional
1 cup flour 1/2 teaspoon baking powder 1/2 teaspoon salt black pepper to taste 1 egg 1/3 cup milk
Season chicken with salt, cayenne and garlic granules. Pour vegetable oil into a medium size roaster and add chicken to brown on all sides. Remove meat to a bowl to set aside and add 1/3 cup of flour to the pot of hot oil. Stir until roux is a dark caramel color then add the onions, celery, bell pepper and garlic cooking until soft, about 5 minutes. Add water and stir, bring mixture to a boil. Return the chicken to the pot. While the chicken simmers on low to medium-low heat make the dumpling batter by adding all of it’s ingredients into a bowl and stir to mix. Dough will be thick and sticky. After about an hour or when the chicken is tender take it out of the pot and put it back in the bowl. Then drop dumpling batter into the gravy about 1 teaspoon at a time to cook for 3 minutes on each side. The last step is returning the meat to the gravy and adding some chopped parsley and green onion to taste (this is optional.) Stir and serve over rice.
This makes (8) 1-1/4 cup servings.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Cuisine: Cajun
- Serving Size: 1-1/4 cup