Stew-Hole Chicken Fricassee

Recipe from

Oxmoor House


1 (3-pound) broiler-fryer, cut up
1/2 cup bacon drippings
1 large onion, chopped
4 stalks celery, chopped
1 large green pepper, chopped
1/2 cup all-purpose flour
2 cups chicken broth
3 bay leaves
1 large tomato, peeled, seeded, and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
8 to 10 drops hot sauce
Hot cooked rice


Brown chicken in hot bacon drippings in a Dutch oven. Remove chicken from Dutch oven, and drain on paper towels.

Add onion, celery, and green pepper to hot bacon drippings; cook until tender. Place flour in a small skillet; cook over medium heat, stirring constantly, until golden brown. Gradually add browned flour to sautéed vegetables, stirring constantly. Cook 1 minute over medium heat. Gradually add broth; stir well. Stir in next 5 ingredients. Return chicken to Dutch oven; cover and cook over low heat for 1 hour. Remove lid, and cook an additional hour. Remove bay leaves. Serve over hot cooked rice.


Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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