A somewhat nontraditional chicken fricassee, inspired by the version served at Gumbo Ya-Ya. This batch is too spicy (due to the Euclid Kroger’s epically inconsistent peppers) and not dark enough (due to my inability to get a roux that dark without burning it), but quite delicious. It definitely bears playing with, I want to get better at braising (Especially maintaining color and texture), and this is a easy, tasty way to practice.
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