Anyone have a chicken fricassee recipe?!

Ingredients
1 onion chopped 1/2 bell pepper chopped
1/8 tsp cayenne 1/4 tsp black pepper
1/2 tsp onion powder 1 tsp McCormick Season-All
2-4 chicken breasts 1/3 jar Savoie's roux
12 little red potatoes (peeled and cubed) 6 boiled eggs
2-4 cups water 2-3 cups cooked rice

Directions
Cook rice... 1/2 cup of dry rice per person that you are serving. Boil the eggs. (See our site for boiling perfect eggs.)

On a cutting board cut the chicken into bite size pieces. Sprinkle the chicken with a thin layer of the red pepper, black pepper, onion powder and Season-All; (I am liberal with my spices; adjust to your taste). I usually sprinkle one side, then flip it into the pot on the "clean" side of the chicken pieces and then season that side.

In a heavy saucepan or black cast iron pot, warm the roux over a medium to low fire. If you can not purchase pre-made roux, check the website on how to make a roux. There is also a microwave version.

Now that your chicken is seasoned, stir the pieces in the hot roux until the chicken is coated with splashes of roux. Cook the chicken until you see the pieces turn white. Once that's done, add in your onions, bell peppers and cubed red potatoes into the roux/chicken mixture. Over medium heat, stir until the onions and bell pepper gets soft. You could add chopped garlic at this time.

Once you have soft veggies and cooked chicken, add gradually 3 to 4 cups of water into the pot. Stir until the consistency is similar to a thick gravy or stew. Should you added too much water and the fricassee gravy is watery, no problem; just bring to a boil, stirring occasionally to keep from sticking, until desired consistency. If the fricassee is too thick, just add water. Now, add your peeled boiled eggs. Simmer over a very low fire for 20 to 30 minutes stirring occasionally. The longer the fricassee simmers, the yummier it tastes. Take a taste-test to see if you want to add more spices. If you do taste-test, use at least a tablespoon of the mixture, as spices tend to sneak up on you if you are not use to them. Serve over rice.

http://www.realcajunrecipes.com/recipes/cajun/chicken-fricassee/4.rcr


Or try these:
http://www.easy-french-food.com/chicken-fricassee.html
http://www.cajungrocer.com/cajun-and-creole-chicken-fricassee-c-1170_1201_1216.html

Chicken fricassee

Ingredients
3 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
4 (6-ounce) skinned chicken breast halves
2 teaspoons butter
1 1/2 cups chopped onion
3 garlic cloves, minced
1 cup chicken stock
1/4 cup dry white wine
2 cups (3-inch) julienne-cut carrot
1/4 cup chopped fresh parsley

Method
Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat. Remove chicken from bag; reserve flour mixture. Melt butter in a large nonstick skillet over medium heat. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.

Add onion and garlic to pan; sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture; cook 1 minute. Add broth and wine; bring to a boil. Add carrot. Return chicken to pan, breast sides up. Cover, reduce heat, and simmer 25 minutes or until chicken is done.

Sprinkle with the chopped parsley.