How to make it

  • Place halved chicken in a stockpot along with carrots, onion, celery and garlic.
  • Add 2 1/2 quarts cold water.
  • Bring to a low boil, reduce to simmer and cook until chicken is tender, but not falling apart, approximately 30-40 minutes.
  • Once chicken is tender, strain and reserve 2 quarts of de-fatted stock and cool chicken, skin and debone.
  • Place stock and deboned meat on the side for later use.
  • In a dutch oven, heat oil over medium-high heat.
  • Add flour and, using a wire whisk, stir until dark brown roux is achieved.
  • Add onions, celery, bell peppers and garlic.
  • Sauté 3-5 minutes or until vegetables are wilted.
  • Add Rotel tomatoes, basil, thyme and hot chicken stock, 1 cup at a time, until a slightly thickened stew is achieved.
  • Add bay leaf, mushrooms and half of the green onions.
  • Bring to a rolling boil, reduce to simmer and cook 30 minutes.
  • While sauce is cooking, preheat oven to 350 degrees F.
  • After sauce has cooked 30 minutes, add chicken and season to taste using salt and pepper.
  • Additional stock or water may be necessary to retain stew-like consistency.
  • Add remaining green onions, parsley and adjust seasonings if necessary.
  • When ready to serve, heat biscuits thoroughly in oven and, when hot, split in half.
  • Place the bottom half in the center of a 10-inch plate and top with a generous portion of the chicken fricassee.
  • Top with the remaining biscuit half. Garnish with parsley.

Reviews & Comments 2

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    " It was excellent "
    mitchki ate it and said...
    Wow! This looks fantastic. I'm planning to make it tonight, witht he addition of some spicy sausage.
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  • bondc 13 years ago
    Now that looks amazing.
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