Stewed Chicken, Brown Sauce

Fricassee de Volaille, Sauce Brune

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Chicken
  • An Onion
  • A Tablespoonful of Lard
  • A Tablespoonful of Flour
  • A Sprig Each of Thyme, Parsley and Bay Leaf
  • Salt and Pepper to Taste


Clean and cut the chicken into pieces at the joints. Season well with salt and black pepper. Chop the onions fine. Put a Tablespoonful of lard into the stewpot, and, when hot, add the onion. Let it brown slightly and then add the flour, which has been well sifted. Let this brown and add the Chicken. Let all simmer a few minutes and then add the chopped thyme, parsley and bay leaf. The latter must be minced very fine. Stir well and often. When every piece is nicely browned, add one pint and a half of boiling water or soup broth. Stir until it begins to boil. Season again to taste. Cover and let it simmer gently for an hour, or until tender. In making a Fricassee, the liver, heart and gizzard of the Chicken are all thrown into the stew. Dish up the Chicken, pour over the hot sauce and serve hot. This dish is very nice with Boiled Rice or Potatoes. It is a simple, elegant dish, within the means of everyone. This is a plain Fricassee.