All I had to read was the first sentence of the recipe and to me, that's not the way my grandma and I cooked it! We NEVER browned the meat first. We covered it with water, and added celery and onions and carrots and simmered it until very tender, then removed all from the pot and thickened the liquid with a flour and water mixture. Light Yellow gravy and sometimes made dumplings but always served it over a bed of rice.

Well, that's the joy of fricassee. It's such a broad category of dishes that the only real constant is that it is braised meat. So what if your grandma didn't brown the chicken. This recipe does.

Ahhhhh, the diversity. Reading the title, I would just assume you brown the chicken because Nana and my Mom always did. That's how you make your roux, from the skillet. Otherwise, don't you just have boiled chicken?

I have this recipe on the stove now, sans green peppers because I have none. MMMMMM, it's smelling like home.

OT, but when you brown up your chicken, do bulk and freeze it for what your lifestyle would use. Then ya got yer BBQ start, yer soup, yer fajitas, yer anything with chicken. You're gonna screw up your stove so, only clean it once.

I make a medium/medium dark roux. I like mine a bit darker than the yellow gravy.