Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThis Chicken Fricassee by Creole For The Soul is a flavorful mix of chicken, veggies and seasonings, perfect for a cool weeknight dinner.
Ingredients
-
5-6 Chicken Thighs
-
1/2 Tablespoon Olive Oil
-
2 Teaspoons Tony’s Original Creole Seasoning
-
3/4 Cup Vegetable Oil
-
1/2 Cup Onions, Diced
-
1/4 Cup Celery, Diced
-
2-3 Teaspoons Garlic, Minced
-
1-2 Bay Leaves
-
1-2 Teaspoons Thyme, Minced
-
4-6 Ounces Mushrooms, Sliced
-
1 1/2 Tablespoons & 1 1/2 Cups All-Purpose Flour, Separated
-
2 Cups Chicken Stock
-
1/2 Cup Dry White Wine
-
1/4 Cup Heavy Cream (Optional)
-
2 Medium Carrots, Peeled and Cut
-
6-8 Ounces Asparagus, Trimmed and Cut
-
Italian Seasoning, to Taste
-
Garlic Powder, to Taste
- Clear
Directions
- Season chicken pieces with Tony’s Original Creole Seasoning.
- Heat up Dutch oven or heavy-bottomed skillet with vegetable oil over medium heat. Add 1 1/2 cups of flour to a bowl, season and dredge each piece of chicken in the seasoned flour.
- Once oil is heated, add chicken and fry on each side for about 4-5 minutes until skin is browned.
- Remove chicken from oil and discard excess oil in the pan.
- Add olive oil and then follow with onions, celery, garlic, bay leaves, thyme and mushrooms. Sauté for 2-3 minutes until vegetables are soft. Stir in 2 1/2 tablespoons of flour until blended.
- Stir in the chicken stock and wine constantly until sauce thickens, about 4-5 minutes.
- Taste and continue to season with Italian seasoning, garlic powder and Tony’s Original Creole Seasoning until desired flavor reached.
- Return chicken back to the pan, cover pot and set burner to medium-low heat. Let cook for 12-15 minutes until sauce reaches desired consistency and chicken is almost cooked through.
- Add in carrots and asparagus, add cover back on and continue to cook for 5-7 minutes, or until chicken is cooked through and asparagus is tender.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe