Skillet Creole Chicken Fricassee |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Published in Cook's Country magazine, Dec/Jan 2007. You can substitute chorizo or kielbasas for the andouille sausage. Serve over rice. Ingredients:
4 boneless skinless chicken breasts (about 1 1/2 pounds) |
3 teaspoons creole seasoning |
8 ounces andouille sausages, cut into 1/2-inch rounds |
3 tablespoons vegetable oil |
1 onion, chopped |
3 celery ribs, sliced thin |
1 red bell pepper, seeded and chopped |
4 garlic cloves, minced |
1/4 cup all-purpose flour |
2 cups low sodium chicken broth |
Directions:
1. Halve each chicken breast crosswise (or, depending on size, you may want to cut each into 3 pieces.) Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning.
2. Cook sausage in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer sausage to paper towel-lined plate, leaving fat in skillet. Cook chicken in sausage fat until browned, about 2 minutes per side. Transfer to plate with sausage.
3. Add oil, onion, celery, and pepper to now-empty skillet and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and remaining teaspoon Creole seasoning and cook until four begins to brown, about 1 minute.
4. Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160°F, about 10 minutes. Serve over rice.
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