Here is a twist on an old time New Orleans Dish, Chicken Bonne Femme. This dish, which translates to Good Woman, or Good Wife, is usually served with mushrooms. This version does not have them.
1 chicken, cut into 8 serving pieces
Vegetable Oil as needed
3 to 4 small Potatoes, thinly sliced
10 cloves Garlic
1/2 cup fresh Parsley, chopped
Rub chicken on both sides with Blackened seasoning. Add chicken skin-side up to a hot cast-iron skillet. Turn once and cook until golden brown. Remove chicken when done and keep warm. Add a small amount of oil to the pan and heat. Add potatoes to hot oil and cook until crisp. Chop the garlic and parsley together to produce an even mixture. Rub a generous amount of the mixture over the cooked chicken and potatoes and serve.