Army Chicken Fricassee

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Army chicken fricassee is a hearty and comforting dish that originated in the military kitchens. This recipe has been passed down through generations, loved for its simplicity and delicious flavors. The tender chicken pieces are cooked in a creamy sauce, seasoned with aromatic herbs and spices. It's the perfect meal to warm you up on a chilly day or to satisfy your cravings for home-cooked comfort food.

Keywords: army, chicken fricassee, recipe, comforting, creamy sauce.

Army chicken fricassee recipe details

Army chicken fricassee recipe, recipe Rating: 4.6
Number of votes:108

Chicken deep-fried and then poached in gravy. Maybe it’s not the healthiest, but great comfort food for troops on the march (or just a guy back from work). Adapted from the 1910 Manual for Army Cooks.
Ready in: 45 mins

Ingredients

Serves: 6

• Canola oil, for frying
• 2 1/2 pounds chicken pieces (thighs, wings, drumsticks, breasts)
• Salt and pepper, to taste
• 6 1/2 tablespoons flour
• 6 tablespoons butter
• 5 cups beef stock
• 1 stalk celery, diced
• Celery salt, to taste
• 2 1/2 ounces evaporated milk

Preparation method

Prep: 15 mins | Cook: 30 mins

1. Heat canola oil in deep fryer to 350 degrees F.
2. Season chicken with salt and pepper, then dredge in 3 tablespoons flour. Place in oil and fry for 10 minutes on each side. Remove and drain on paper towels, then add to gravy. Stir to coat.
3. In a skillet over medium heat, melt 3 tablespoons butter. Whisk in a heaping 3 tablespoons of flour and cook, stirring, for 2 minutes. then gradually stir in the beef stock. Cook until thickened, about 3 minutes, then stir in celery and season to taste with celery salt.
4. Add chicken to gravy. Bring to a boil, then simmer on low for 10 minutes. Gravy should be very thick.
5. Add remaining butter and evaporated milk to the gravy and serve with rice, if desired.