Jerk chicken fricassee with sausage and celery
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chicken legs are simmered in a skillet with browned andouille sausage, celery sticks, thyme, allspice, and jalapeño, giving them the vibrant flavor of Caribbean jerk chicken. Before combining with the other ingredients, dredge the chicken in flour and fry until golden brown for a more appetizing finish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 60 g andouille sausage, finely chopped (about 0.5 cup)
- 1 tbsp extra-virgin olive oil
- 4 chicken legs (about 1 kg)
- 1 tbsp flour
- 3 green onions, chopped (white parts separated from green parts)
- 2 cloves garlic, crushed
- 1 tbsp chopped jalapeno, seeded
- 1/4 tsp ground allspice
- 1 large sprig of fresh thyme + extra for serving
- 6 celery stalks, preferably from the middle of the bunch, cut into 3cm pieces.
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Cooking the dish according to the recipe:
- Place the sausage and olive oil in a large, cold nonstick skillet and cook over medium heat until the fat begins to render and the sausage begins to brown, about 6 minutes. Using a slotted spoon, transfer the sausage to a small plate.
- Sprinkle the chicken with 3/4 teaspoon of salt and a couple of turns of the black peppercorn grinder, then dredge in flour, coating evenly. Increase the heat under the pan to medium-high and cook the chicken, skin side down, until golden brown, about 8 minutes.
- Turn the chicken thighs skin-side up. Add the white part of the green onion, garlic, jalapeño, allspice, thyme, and 3/4 cup water. Return the sausage to the pan. Arrange the celery around the chicken and bring to a boil.
- Reduce heat to medium-low, cover, and simmer until the chicken is cooked through and the celery is crisp-tender, 20-25 minutes. Serve sprinkled with green onions and garnished with fresh thyme sprigs.
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