Brown Chicken Fricassee Recipe
Summary
Ingredients
| 1 stewing chicken, cut-up | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Poultry seasoning | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Vegetable oil | 3 Tablespoon | |
| 2 medium-size onions sliced and separated into rings | ||
| Bay Leaf | 1 | |
| Water | 4 Cup (16 tbs) | |
| Cornmeal dumplings | ||
Directions
1 Shake chicken pieces, a few at a time, in mixture of flour, salt, poultry seasoning and pepper in a plastic bag to coat well.
2 Brown chicken slowly in oil in a large skillet or an electric slow cooker with a browning unit; remove and reserve. Add onion rings, saute until soft, about 3 minutes.
3 Return chicken to slow cooker; add bay leaf and water; cover.
4 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 5 hours.
5 Prepare cornmeal dumplings: Turn heat control to high (290° to 300°); drop dough into 12 small mounds on top of fricassee; cover cooker.
6 Cook 30 minutes. (No peeking, or the dumplings won't puff properly.)
2 Brown chicken slowly in oil in a large skillet or an electric slow cooker with a browning unit; remove and reserve. Add onion rings, saute until soft, about 3 minutes.
3 Return chicken to slow cooker; add bay leaf and water; cover.
4 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 5 hours.
5 Prepare cornmeal dumplings: Turn heat control to high (290° to 300°); drop dough into 12 small mounds on top of fricassee; cover cooker.
6 Cook 30 minutes. (No peeking, or the dumplings won't puff properly.)
Chef
