Thomas Jefferson's Chicken Fricassee Recipe | CDKitchen.com (2024)

reviews & comments

1. Valerie REVIEW:
   April 17, 2013

   A fantastic recipe! My only complaints are that it doesn't say how much oil to use (which is important for the right consistency for the roux) and what to do with the half and half. I used 3 tbsp oil as a commonly seen ratio of flour to fat is 1:1. I also stirred the half and half in towards the end (you don't want it to curdle but rather heat through). Since those are merely procedural issues I am still giving this 5 stars because the flavor was perfect and the chicken was tender.

2. telesma REVIEW:
   October 3, 2011

   Stir the half & half in at the end to finish the sauce. This is a common way to enrich sauces in French cooking (cream, butter, or tomato paste stirred in when the rest of the sauce is done).

3. deerchef REVIEW:
   August 21, 2011

   I grew up in New Orleans and my family was originally from Cottonport, La. We had Fricassee' once a week, every week while my Grandfather- Papi (pah-pee) was still alive. The new recipes add so many ingredients that it is no longer a true fricassee'. Noone ever put sausage in it as some recipes have. This is the closest recipe I have found, but as the directions state...or don't state actually...the milk/cream is not needed. This should be a blonde roux and white wine base, no cream. True Cajun French Fricassee' was very loose and had onion, celery and chicken. But like I said, this one is very good!

4. billgronke REVIEW:
   May 24, 2011

   I put the half and half in with the water and the wine and it worked fine. I used chicken quarters (separating the drumsticks and the thighs. I also cut the backbones off the thighs) It doesn't really make any difference how much oil you use for browning the chicken because when I remove the chicken, I drain and blot it on paper towels. I drain off all but 3 Tbl which I use for the roux. I found it to be a perfect dish for the cast iron enamaled dutch oven. Fun to make on a lazy Sun. afternoon. Wouldn't mind serving it over some egg noodles next time. I think the degree of difficulty was closer to a 1 1/2 than a 3. Not hard and a great result.

5. Guest Foodie REVIEW:
   February 21, 2010

   Have made this couple of times.Add the cream towards the end and let it simmer on low after. I cooked the chicken using Pam type spray in covered pan and used smart balance butter spread.You can speed it up a bit by cooking the mushrooms separately and simmering for 15 - 20 minutes instead of the 50.Either way, I highly recommend this dish

6. Dorada REVIEW:
   April 24, 2009

   I used about 1/3 cup of oil. I added 1/2 a head of chopped garlic and 1 stick of celery. At the end, I folded in some whipped cream.

7. Paula-Anne REVIEW:
   March 25, 2009

   I made this gourmet dish and it was excellent. Dee-lish! A few substitutions and tips: 1. I used my own homemade chicken broth instead of water -- added richness but not salt (as in commercial broths)I used corn starch and water instead of flour (alleergic), mixed it with water and brought it to a boil, then added wine.3. Used Vegan butter (lactose intolerant)4. Added mushrooms last in the series and kept them al dente.5. Used OG coconut milk instead of half and half, only about 1/2 cup is fine, but add more to taste. 6. The fresh sage and nutmeg really MAKE the dish!7. Result: Rich, flavorful meal, like something you have been dreaming about. Trust me -- it's worth the shopping for special ingredients and spending careful time cooking.

8. Paula-Anne March 21, 2009

   I, too, wonder what to do with the half and half. Haven't made this yet, but it's good, I can tell. I shall try two substitutions: Being lactose intolerant, I shall use unsweetened organic Thai coconut milk instead of half and half. Being also allergic to wheat, I will use corn starch and water for the thicker. Here's to good ol' Tommy Jefferson! I'll let you know how it turns out with the substitutions.

9. Guest Foodie REVIEW:
   April 19, 2008

   I actually made this recipe, and it's delicious. It does; however, have the aforementioned error regarding the half and half. I stirred it in at the end, in the last paragraph, right after the broth. Mmmm...Another error: It does not mention how much oil to use to brown the chicken pieces in. Logically, I decided you need 3 T. LEFT (after browning the chicken), right before you stir in the 3 T. of flour, to make the roux. I had to brown the chicken in 2 batches, so you might need to add some more oil in the second batch. The goal (I assume) is to have 3 T. left by the time you stir in the 3 T. of flour, so adjust accordingly.Stephanie In Texas

10. Ted March 15, 2008

    I am surprised this has not been fixed. I'd like to try this recipe, but cannot figure out what to do with the half and half?! Same question was asked 3 years ago.

11. Guest Foodie September 5, 2007

    And what does one do with the half and half?