Stewed Chicken (Fricassee) Stewed Chicken (Fricassee) Advocate staff photo by ARTHUR D. LAUCK -- Succulent Stewed Chicken is among the signature dishes of Maudrie Grezaffi's family. Vicki Brooks May 29, 2013 Comments Advocate-tested recipe Stewed Chicken (Fricassee) Serves 6. Recipe is from Vicki Brooks. 1 family pack of chicken thighs 1 cup flour 1 cup oil 2 medium onions, chopped 1 bell pepper, chopped 2 stalks celery, chopped 3 cloves garlic, minced 4 to 5 cups hot water 1 to 2 tsps. salt, or to taste 1 tsp. black pepper 1 tsp. Tony Chacherie’s Original Creole Seasoning (adjust according to taste). ½ cup green onions, sliced ½ cup parsley, chopped 1. Remove skin from chicken; rinse and drain. Sprinkle with salt and pepper. 2. In a large Dutch oven, make a medium-brown roux with the flour and oil. Add onions, bell pepper, celery and garlic and cook until softened. Slowly add water, stirring until gravy is of desired consistency. 3. Add raw chicken; this is the secret of a very tasty gravy. Add salt, pepper and Tony Chachere’s seasoning to taste. Simmer approximately 45 minutes over medium-low heat until chicken is tender. Add green onions and simmer 20 minutes. Just before serving, stir in parsley. Serve over rice. This recipe was updated May 9, 2013, to add missing ingredients.