Stew-Hole Chicken Fricassee

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  1. Brown chicken in hot bacon drippings in a Dutch oven. Remove chicken from Dutch oven, and drain on paper towels.
  2. 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.
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