Chicken Fricassee

Chicken Fricassee

1 chicken, cut into serving pieces (I've also used boneless, skinless breasts)
3/4 cup all-purpose flour
1/2 tsp garlic powder
1 tsp lemon pepper seasoning
1 tsp ground thyme
1 tsp paprika
Salt & Pepper to taste
2 Tbsp olive oil
2 Tbsp butter
1 onion, chopped fine
1 stalk celery, chopped fine
1/2 red bell pepper, chopped fine
1/3 cup sherry
Chicken broth
3 Tbsp all-purpose flour
1 cup heavy cream + enough to make roux
Chopped Parsley

Rinse and pat dry the chicken pieces.  Place the 3/4 cup flour, garlic powder, lemon pepper, thyme, paprika, salt and pepper in a plastic zip-loc (or paper) bag and shake to mix.  Drop in the chicken a few pieces at a time and shake to coat evenly.  Set coated chicken aside.

In a large, heavy skillet, heat the oil and butter until butter is melted and the pan is hot over medium-high heat.  Brown the chicken a few pieces at a time (don't crowd them!) until well browned on all sides.  Remove chicken to a plate and keep warm.

Add the onion, celery, and bell pepper to the skillet and cook until the onion is translucent and beginning to change color.  Stir in the sherry to deglaze the pan, stirring to loosen the browned bits.  Return the chicken to the pan and add enough chicken broth to just cover the chicken.  Bring to a boil, reduce heat and simmer with a tight fitting lid for 30 minute to 1 hour.  Chicken should be nearly (but not quite) falling off the bone.  Remove the chicken to a serving plate and keep warm.

Make a roux with the 3 Tbsp flour and enough cream to smooth it out  and whisk into the boiling liquid in the skillet.  Add the remaining cream and cook, stirring frequently until it begins to thicken a bit to make a rich gravy.  Pour over the chicken on the serving plate and sprinkle with parsley.  Serve over hot, buttered rice.

This is comfort food!  It is so divinely delicious!