Creamy Cajun Chicken Fricassée (Easy Technique)

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Creamy Cajun Fricassée is a creamy, hearty main dish that uses a very adaptable cooking method - braising chicken in a rich, creamy white sauce. So, what is a fricassee, and what makes this one special?

I know that Cajun food is French somehow, but how are they connected?

Cajun cuisine developed from the Acadian people, who were French settlers in present-day Canada. These people were deported by the British after they conquered Acadia in 1710. The displaced Acadians settled in the rural areas of Louisiana. Of course, the climate in Louisiana is very, very different than the one the Acadians left behind. They did not have access to the ingredients they were accustomed to in Canada, so they had to get creative. Cajun cooking is the resulting blend of French cuisine using the indigenous ingredients of Louisiana. 

In the spirit of adapting French techniques to your tastes and circumstances, I present to you Creamy Cajun Chicken Fricassée. A fricassée is typically seared pieces of chicken braised in a white wine cream sauce. I, however, do not drink and choose not to use alcohol in my cooking, so my fricassée is seared chicken and veggies cooked in cream with white wine vinegar sprinkled over the whole affair at the end. This dish is a pleasure to cook, only uses one pot and a couple of plates, and is sooooooo delicious.

Ingredients

To make this Cajun chicken fricassée recipe, you will need:

• cooked white rice (for serving)
• neutral oil (canola, grapeseed, avocado, etc.) - you can use olive oil, too.
• boneless skinless chicken breast
• Cajun seasoning, I like Tony Chachere's, but use whatever you like. 
• Smoked sausage - this ingredient is a nice addition, but not strictly necessary. 
• Butter (or more cooking oil)
• yellow onion
• red bell pepper - the traditional Cajun "holy trinity" uses green bell pepper, but I prefer red. Use what you like!
• carrots
• jalapeno pepper
• 3 cobs of corn, or about 1 cup of frozen corn kernels
• 4 cloves garlic
• fresh lime
• heavy cream
• salt
• freshly ground black pepper
• white wine vinegar
• parsley (optional)

Equipment: 

• Chef's knife
• cutting board
• large skillet or enameled Dutch oven
• ThermoWorks DOT probe thermometer, DOT wireless probe thermometer, or similar.

How To Make Creamy Cajun Fricassée

Prep Your Ingredients

• First, season your chicken pieces. Place your boneless skinless chicken breasts in a gallon sized resealable plastic bag with 2-3 teaspoons of your favorite Cajun seasoning. I use Tony Chachere's, which I know is technically a Creole seasoning, but it's delicious and I think the Cajuns would approve. Let the chicken hang out with the seasoning as long as you can, up to 24 hours in the fridge.
  • If you don't season the chicken until right before you start cooking, don't stress. This dish will still turn out great. 
  • Fun fact- Cajun cuisine comes from outside New Orleans. Creole cuisine was developed in New Orleans, mostly by the servants and people who were enslaved to French settlers. Creole cuisine has many influences including African, Spanish, and Native American. For more info see this article.
• Slice the smoked sausage into ½ slices, if using.
• Preheat the oven to 350 degrees Fahrenheit.
• Dice the onion, red bell pepper, carrot, jalapeno pepper, and garlic. Cut the corn from the cobs. Place each vegetable in its own small bowl or pile on your cutting board.

Cooking Method For Cajun Chicken Fricassée

• Heat a large skillet or large enameled cast iron pot over medium to medium high heat.
• Sear the chicken until golden brown on each side. Remove the browned chicken to a plate. It will finish cooking in the sauce.
• Sear the smoked sausage slices. Remove to a plate.

• Add a little more oil (or butter for flavor) to the pan and sauté the diced onion, bell pepper, jalapeno, and carrots until the onions are translucent, about 10 minutes. 
• Add the minced garlic and corn kernels to the onion mixture. Cook for another 3 minutes, or until the corn is bright yellow. Season the vegetables with a pinch of salt and pepper and squeeze half a lime over them.

• Add the heavy cream and stir. Fear not! It seems like a lot, but you will be rewarded with a rich, creamy white sauce perfect for coating rice or lapping up with crusty bread.
• I highly recommend using a probe meat thermometer for this recipe. I use the ThermoWorks DOT, which I love. Insert the probe of your thermometer into the center of the thickest part of the thickest piece of chicken. Set the alarm to 155 degrees F. See this article by for an explanation of safe poultry temperatures. 

• Nestle the chicken into the veggies and sauce, being careful not to submerge the temperature probe. 
• Bring the cream to a simmer over medium heat. Do not bring to a full, rolling boil. 
• Transfer the skillet to the oven. Bake until the chicken registers at least 155 degrees internal temperature on your probe thermometer, about 20 minutes.
• Once the chicken is done, remove the skillet, and sprinkle the white wine vinegar evenly over the whole dish. 
• Add a sprinkling of parsley for a nice finish. Green onions would also be tasty. 
• Serve over white rice.

Creamy Cajun Chicken Fricassee is a marvel of weeknight cookery. It's comforting, rich, has a little kick to it, and the cream sauce is so satisfying. Add the ingredients to your shopping list this week and get cooking! You will not be disappointed.

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Happy Cooking!

Carli

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