Stew-Hole Chicken Fricassee

Recipe from Oxmoor House

More 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stew-Hole Chicken Fricassee Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy