Creole Chicken Fricassee
Rice traditionally accompanies this stew; mashed potatoes would also be delicious.
Steps
Sprinkle chicken pieces with 1 / 2 teaspoon salt and 1 / 4 teaspoon pepper.
In a dutch oven , heat oil over medium heat.
When its hot , add chicken pieces , and brown well , turning them occasionally , about 15 minutes.
Transfer to a plate.
Drain most of the fat from the pan.
Add onions , half the bell peppers , 1 tablespoon parsley , bay leaves , thyme , and oregano.
Cook until onions are translucent , about 5 minutes.
Add wine , and scrape up browned bits from the bottom of the pan with a wooden spoon.
Stir in tomato sauce.
Return chicken to the pan , along with any accumulated juices , and add parsnips , carrots , and remaining bell peppers.
Add enough water to barely cover.
Bring to a boil.
Reduce heat , partially cover the pan , and simmer until chicken is almost cooked through , about 15 minutes.
Uncover pan , and continue simmering until chicken is done and the liquid thickens slightly , 10 to 15 minutes.
Stir in remaining 2 tablespoons parsley , and serve.
Clas.
Ingredients
whole chickens, salt and pepper, olive oil, onions, green bell peppers, fresh parsley, dried bay leaves, dried thyme, dried oregano, white wine, tomato sauce, parsnips, carrots