Chicken and spinach recipes

How to prepare Chicken and spinach recipes

Chicken Fricassee (Serves 6)

Recipe was adapted by David Simmons from a chicken fricassee recipe attributed to Mamman, which was included in a recipe box collection sold in the 1960’s at Asphodel Plantation in Louisiana.

4 chicken thighs
4 chicken drumsticks
2 chicken breast halves
Salt, black pepper to season chicken
½ to ¾ cup olive oil
½ cup all-purpose flour
3 cups chopped onions
5 cloves garlic, finely minced
¾ cup chopped celery, also include celery leaves if possible
4 to 5 cups water
1 tsp. dried thyme leaves, crumbled
1/8 tsp. red pepper (optional)
1 tsp. salt
½ cup red wine
1½ bunches green onions, chopped, including tops, reserve 1 tbl. chopped green onion tops for garnish
½ cup plus 2 Tbsp. chopped fresh parsley, divided
Cooked brown or white rice

Directions for cooking Chicken and spinach recipes

1. Liberally salt and pepper chicken pieces.
2. Heat olive oil on medium high in a large Dutch oven-type pot or two heavy skillets if you don't have one large pot. It's important when browning the chicken not to crowd the pieces. You have to have lots of room for the chicken to sear and brown on all sides and not steam cook in this step. Go for a dark golden brown crust on the skin.
3. Remove the browned chicken from the hot oil and add in the flour and stir to make a medium-brown roux. Next, stir the onions (not the green ones), garlic and celery into the roux and cook until everything is softened and caramelized with a nice covering of roux.
4. Return chicken to the pot with the roux and vegetables and pour in 4 to 5 cups water. Add seasonings, the thyme, red pepper and salt. Stir everything until gravy is starting to thicken. Reduce heat to low and stir in red wine. (You could probably prep the dish in a Dutch oven or cast-iron skillet and then simmer the gravy in a slow cooker so you don't have to keep watch while it cooks down.)
5. Simmer, covered, for about 2 ½ hours. Check occasionally to make sure the gravy is developing. Add more liquid if needed, but it shouldn't be necessary.
6. Stir in almost all of the green onions and ½ cup of the chopped parsley and simmer covered for an additional 30 minutes.
7. Check for seasoning. Serve over cooked rice. Garnish each serving with a sprinkle of chopped green onion and chopped parsley.

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