Skillet Creole Chicken Fricassee
By America's Test KitchenPublished on October 7, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and halved crosswise3 teaspoons Creole seasoning 8 ounces andouille sausage, cut into ½-inch-thick rounds3 tablespoons vegetable oil 1 onion, chopped3 celery ribs, sliced thin1 red bell pepper, seeded and chopped4 garlic cloves, minced¼ cup all-purpose flour 2 cups low-sodium chicken broth
Instructions
- Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning. 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.
- 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 flour begins to brown, about 1 minute.
- Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160 degrees, about 10 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and halved crosswise
3 teaspoons Creole seasoning
8 ounces andouille sausage, cut into ½-inch-thick rounds
3 tablespoons vegetable oil
1 onion, chopped
3 celery ribs, sliced thin
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and halved crosswise
3 teaspoons Creole seasoning
8 ounces andouille sausage, cut into ½-inch-thick rounds
3 tablespoons vegetable oil
1 onion, chopped
3 celery ribs, sliced thin
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and halved crosswise
3 teaspoons Creole seasoning
8 ounces andouille sausage, cut into ½-inch-thick rounds
3 tablespoons vegetable oil
1 onion, chopped
3 celery ribs, sliced thin
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
Why This Recipe Works
We wanted a quick chicken fricassee flavored with sausage and Creole seasoning that was both delicious and perfect for a quick weeknight meal. Our Skillet Creole Chicken Fricassee recipe is all of those things—it cooks in less than 30 minutes and uses only one dish.
Instructions
- Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning. 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.
- 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 flour begins to brown, about 1 minute.
- Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160 degrees, about 10 minutes. Serve.
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