Make Ahead

Chicken Fricassee

June 17, 2013
3 Ratings
Photo by TomHirschfeld/
  • Serves 6 to 8
Author Notes

There are so many options with this dish. It can be made ahead, stored in the fridge then gently warmed, it can be made into a burrito to go or enjoyed with the group of friends that just happens to stop by around dinner time. Just take note to go easy with the salt as the capers and olives generally add a good amount of salt. Have lots of ice cold Red Stripe on hand and you won't be disappointed. —thirschfeld

What You'll Need
  • 1 whole 3-pound chicken, cut into 10 pieces
  • Kosher salt and freshly ground pepper
  • 1 tablespoon expeller-pressed peanut oil
  • 1 cup onion, small dice
  • 1/2 cup red bell pepper, small dice
  • 3 tablespoons fresh garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon cumin, crushed
  • 2 teaspoons paprika
  • 2 bay leaves
  • 16 ounces crushed tomatoes
  • 2/3 cup green olives, halved
  • 1/2 tablespoon capers, minced
  • 2 tablespoons hot pepper of your liking, minced
  1. Season the chicken with salt and pepper.
  2. Place a large heavy bottomed pot over medium high heat. Add the peanut oil and swirl it around in the pan to coat the bottom. When the oil is hot add the chicken skin side down and brown it deeply on all sides. Adjust the heat as necessary to avoid scorching the oil.
  3. Once the chicken is caramelized remove it to a plate. Add the onions, pepper and garlic to the pan. Sweat the vegetables until they just become tender then add the dried spices. Stir the spices into the vegetables and let them toast until they become fragrant. Add the tomato and a cup of water. Season the sauce with a pinch of salt and a few grinds of pepper reminding yourself that the olives and capers are salty so don't season with a heavy hand. Taste and make adjustments.
  4. Add the chicken back to the broth and then bring the whole thing to a boil. Reduce the heat to a simmer. Cook until the chicken is just tender. If you plan to strip the meat from the bones remove it and place it on the same plate you used before. While it is cooling let the sauce reduce until it becomes unctuous.
  5. Cook your rice according to the instructions on the bag or box or however it works best for you.
  6. Add the pulled chicken (or chicken pieces) back to the reduced sauce. Add the olives, capers and any hot peppers your might want to add. Taste and add more salt if needed. Warm through and serve with rice.

See what other Food52ers are saying.

  • marialissio
  • Alan Divack
    Alan Divack
  • Slimfender
  • thirschfeld

5 Reviews

marialissio July 13, 2013
This is a dish for all seasons. I have saved it and plan on cooking it for the family later in the week. Would go well cooked in my All Clad tagine which I love to use whenever I can. Thanks.
Alan D. June 18, 2013
And for leftovers of either fricasee or armico, make an Asopao-like soup:
Alan D. June 18, 2013
This sounds wonderful and I can't wait to try it. I make a similar dish called Armico. It is a Sephardi dish of chicken stewed with tomatoes and herbs and, because it is served before the Yom Kippur fast, it doesn't contain any of the tasty salty bits you add. I have modified the traditional dish by adding a variety of veggies, and by browning the chicken, Filipino-style, after stewing, which is easier and less messy, and makes for crisp skin:
Slimfender June 18, 2013
If I don't have peanut oil, can I sub grape seed oil?
thirschfeld June 18, 2013
Any oil you have on hand would be fine.