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All Reviews for Chicken Fricassee

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nutrition-modal

Nutritional Information

Chicken Fricassee

Servings Per Recipe: 12
Calories: 337
% Daily Value *
total fat: 24.8g 38 %
saturated fat: 4.1g
cholesterol: 57mg 19 %
sodium: 687mg 27 %
potassium: 227mg 6 %
carbohydrates: 10.8g 3 %
fiber: 1.1g 4 %
sugar: 1g
protein: 17.3g 35 %
exchange other carbs: 1
vitamin a iu: 302IU
niacin equivalents: 7mg
vitamin b6: 0mg
vitamin c: 3mg
folate: 36mcg
calcium: 24mg
iron: 2mg
magnesium: 21mg
thiamin: 0mg
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved

UGC Reviews Modal

Reviews for: Photos of Chicken Fricassee

Reviews: Most Helpful Down Triangle
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1 of 45
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HAZYRIGBY
Rating: 4 stars
12/09/2004
I enjoyed this recipe and I will probably make it again. However I do have a disclaimer--I used HALF of the cayenne pepper called for and it was still pretty darn hot. I would suggest adding the spices a little at a time tasting the broth after each addition until you have it as hot as you want it. Another note: I bought bone-in chicken thighs and boiled them ahead of time with some Old Bay Seasoning. When I discovered how hot the stuff was going to be I added some of the leftover broth to the mixture to cool it down. When we were eating I realized that I could taste a strong chickeny/Old Bay flavor from the broth and I just don't think that the recipe would've been as good without it. So next time I'll probably just use cups of broth instead of water to make it a heartier dish. Thanks for the recipe!
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(57)
HAZYRIGBY
Rating: 4 stars
12/09/2004
I enjoyed this recipe and I will probably make it again. However I do have a disclaimer--I used HALF of the cayenne pepper called for and it was still pretty darn hot. I would suggest adding the spices a little at a time tasting the broth after each addition until you have it as hot as you want it. Another note: I bought bone-in chicken thighs and boiled them ahead of time with some Old Bay Seasoning. When I discovered how hot the stuff was going to be I added some of the leftover broth to the mixture to cool it down. When we were eating I realized that I could taste a strong chickeny/Old Bay flavor from the broth and I just don't think that the recipe would've been as good without it. So next time I'll probably just use cups of broth instead of water to make it a heartier dish. Thanks for the recipe!
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Helpful
(57)
Anne Van der Staay
Rating: 5 stars
01/05/2006
We LOVED this dish. We have had it twice in the past few weeks and it is still wonderful. I did change a few things: 1) I didn't use any oil and just mixed the flour with some water as I thought the chicken thighs and sausage had enough fat already 2)I didn't have cajun seasoning so I used creole seasoning 3) I added more cayenne because it really wasn't very spicey for our tastes 4) After frying the meat I threw everything into a crock pot on low for 3 to 4 hrs or high for 1 to 2 hrs 5) I always substitute celery salt for celery. With my minor changes it was excellent and has gone into our regular rotation of meals:)
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(45)
BECMEISTER
Rating: 4 stars
11/17/2004
Very tasty lots of flavor but very HOT! Added 1/2 cup roux and there was alot of fat on top end of simmering so I skimmed it off. If I were making this again I would add only 1 tsp of Cayenne Pepper and forget adding the 1/2 cup of oil. You can thicken this without adding all the fat. A side dish of sweet corn and white rice mellows out the dish.
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(40)
Mia Weaver
Rating: 5 stars
12/03/2003
This is a very delicious recipe. My toddlers will not eat it because of the cajun seasoning but we are making it again when we have company over. We like to serve it with rice. Boneless chicken would be better.
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(13)
zoesmom
Rating: 3 stars
12/03/2003
This would have been very good with NO red pepper. I LIVE in Louisiana and this was WAY too hot for me. I only put in half of the red pepper that it called for. My husband could not finish his and he normally LOVES cajun food!
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(11)
bkt
Rating: 5 stars
12/03/2003
I LOVE this recipe. Made it last week and will do it again and again and again. I cut up boneless thighs and sausages in cubes to shorten the cooking time (instead of putting the whole chicken thighs). Recipe is very easy and end result is incredibly tasty!
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(11)
HFSJR243
Rating: 5 stars
03/31/2008
I have eaten a very similar recipe my whole life. A couple of the ingredients are different such as the sausage we always added bell pepper (equal amount to the onion). I was very surprised to read about the person that decided not to use the roux. That is sacrilege in Cajun cooking. Besides the oil they were referring to was most likely from the sausage. This is a great recipe that everyone should try.
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(10)
GRWORTH
Rating: 4 stars
12/03/2003
We loved it but the kids didn't. I would have made it more spicy for us but then the kids wouldn't have touched it. I'll save it for adults only...
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(8)
MARMARL
Rating: 3 stars
02/22/2006
This was good. I listened to other reviewers and halved the cayenne. I think it was still spicy enough to please those that like some heat in their meal. I used a little more than half of the roux and after an hour and a half of simmering there was very little liquid left. Next time I'll use less roux.
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(8)

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Chicken Fricassee
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