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Chicken Fricasee (Stewed Chicken in Wine and Mushrooms) from New Orleans

Avondale Chicken Fricassee

Adapted from Todd-Michael St. Pierre
Course Entree
Cuisine Creole/Cajun
Author TheSpicedLife


For Creole/Cajun spice blend:

  • 1 1/2 t Slap Ya Mama Cajun seasoning
  • 1/2 t garlic powder
  • 1 t dried thyme
  • 1 1/2 t smoked paprika

For the fricassee:

  • 5 T bacon grease divided (you can sub with oil, it will lose a little depth of flavor)
  • 4 T AP flour
  • 2 chicken breasts (I used boneless but you can use whichever)
  • 4 chicken thighs
  • 2 small-medium onions, chopped
  • 3-4 stalks of celery, sliced
  • 1 lb sliced crimini mushrooms
  • 1 t dried oregano
  • 2 t fresh minced rosemary (or 1 t dried)
  • 1 cup dry white wine, plus a little more for deglazing


  1. Whisk together the spice blend ingredients. Then whisk the spice blend into the flour. Dredge each piece of chicken through the spiced flour mixture.
  2. Heat 3 tablespoons of the bacon grease in a large, heavy skillet (I used cast iron). Brown the chicken, two pieces at a time. Set aside in a large bowl.
  3. Add the remaining 2 tablespoons of bacon grease and then add the onions and celery with a pinch of salt. Cook for 10 minutes, stirring occasionally. Then add the remaining spiced flour mixture to the pan. Mix it into the onions and celery and stir. Add the oregano and rosemary. Stir. If the mixture starts to stick to the pan or scorch, deglaze with a tablespoon or two of the wine. Cook for another 5 minutes this way.
  4. Add the mushrooms in batches, stirring them in as you add them. Continue to deglaze as needed with a tablespoon or two of wine.
  5. When all the mushrooms are in and mixed in thoroughly and starting to cook, add the full cup of wine and scrape the bottom to deglaze. Then add the chicken, and nestle it into the pan such that every piece is at least partially submerged in the liquid.
  6. Reduce the heat to maintain a brisk simmer. Simmer until reduced by half and the chicken is cooked through, about 20-30 minutes.
  7. We served over long grain rice with peas but serving with French bread would work as well.