1.5 cups Delta Belle or Missimati Fragrant White Rice.
1 whole cut up hen chicken (preferably yardbird), or 3 pounds of thighs and legs mixed, bone in for flavor.
½ cup cooking oil
1.5 cups Delta Belle or Missimati Fragrant Rice Flour
3 tbsp ground black pepper
1 tsp ground cayenne pepper
4 stalks celery, chopped
1 large onion, chopped
1 large bell pepper, chopped
1 cup mushrooms, coarsely chopped
2 tbsp garlic, minced
2 tbsp celery seed
1 quart chicken stock
½ cup dry sherry
2 tbsp Herbes de Provence
1 tsp paprika
Saffron, a bare pinch (optional)
1 cup crème fraiche, (can use sour cream with additional instruction-see 5 below)
1 cup green onions, chopped
Heat oil in large Dutch oven or similar pot.
In large mixing bowl, blend flour, black pepper, and cayenne. Dredge chicken and fry in Dutch oven until browned on all sides. Remove and set aside. Save flour dredge for 4, below.
In the Dutch oven ensure that there is ¼ cook of oil left from cooking chicken. Add garlic and lightly brown. Add the celery, onion, and bell pepper. Sauté until the mix begins to soften. Add mushrooms, celery seed, white pepper, and Herbes de Provence. Blend well.
Slowly add ¾ cup flour to vegetables, and mix well. When flour absorbed, add chicken stock and sherry, blending well. Add the paprika and saffron (optional). Thoroughly heat until mixture begins to thicken.
Slowly blend in crème fraiche and bring temperature back up. (Note: If using sour cream, add to room temperature chicken stock, or near end of simmer period in instruction 6.)
Add chicken and cover in broth. Simmer for 1.5 to 2 hours. Mixture will continue to slightly thicken. Too thick, add additional stock or water; too thin, simmer longer.
Cook rice according to instructions on bag or website.
In large bowl, place rice alongside, below, or atop the fricassee. Garnish with chopped green onions.