Let's make a Louisiana Chicken Fricassée. Fricassée is often confused with smothered chicken, but here's the difference: Both are slow-cooked in a rich gravy, but fricassée usually starts with a roux that adds deep flavor and color to the dish. Smothered chicken, on the other hand, is typically thickened with the flour from browning the chicken itself and relies more on the natural reduction of the gravy. Have you tried this Louisiana chicken dish before? If you want the full detail recipe and t

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