Smothered Chicken Fricassee

Main Course

Recipe courtesy of Debbie Guidry-Gautier for Louisiana Kitchen & Culture

Serves 4 to 6



  • 1 (4-pound) chicken, cut into pieces
  • salt, black pepper, and cayenne
  • 1 cup all-purpose flour
  • 1⁄2 cup vegetable oil
  • 1 large onion, chopped
  • 1 small bell pepper, chopped
  • 1 large garlic clove, minced
  • 1 tablespoon prepared dark roux (or make your own)
  • 2  cups chicken broth
  • salt, pepper, and/or Cajun seasoning
  • 2 tablespoons fresh minced parsley


  • 2 cups baking mix, such as original Bisquick
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2/3 cup milk

Smothered Chicken Fricassee


Click image to enlarge




Season chicken evenly with salt, pepper, and/or cayenne; dredge in flour.

Heat oil in Dutch oven to medium heat. Add chicken and brown pieces evenly on all sides. Remove from pot and drain on paper towels. Increase heat to medium-high then add onions, bell pepper, and garlic to pan drippings and sauté 10 minutes. Add roux and stir until completely dissolved. Add broth, reduce heat to medium-low and simmer 5 minutes. Taste, adjust seasoning with salt, pepper, and/or Cajun seasoning

Return chicken to pot and mix well. Return to a simmer. Cover with lid, reduce heat to low and simmer 2 hours, stirring occasionally. Using a slotted spoon, remove chicken to a large bowl; keep warm.

Increase heat to medium-low and return gravy to a simmer. Drop dumpling dough, by the spoonful, into simmering gravy; simmer 10 to 15 minutes or until dumplings are cooked. Serve hot over chicken.


Gently mix ingredients just until dough forms. Cover with plastic wrap and reserve until needed.



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