Roasted Chicken Quarters with Spicy Tasso Sauce

Let's head to the oven this week for a cople of roasted dishes. Let's start with some yardbird!

4 chicken quarters

2 tablespoons olive oil

1 tablespoon plus 1/2 teaspoon Creole seasoning, divided

1 tablespoon butter

4 ounces tasso, finely chopped

1/2 cup chopped green onion

1/2 cup dry white wine (sub chicken stock)

2 tablespoons chopped fresh parsley

1 cup heavy cream

1 tablespoon hot sauce (optional)

Hot cooked rice, to serve

Garnish: chopped fresh parsley

Preheat oven to 400℉. Line a rimmed baking sheet with foil.

Pat chicken dry with paper towels. Drizzle with oil, and sprinkle with 1 tablespoon creole seasoning; rub to evenly coat all sides. Place chicken on prepared pan.

Bake until skin is golden brown and crispy and an instant-read thermometer inserted into the thicker portion registers 165℉, 35 to 40 minutes.

Meanwhile, in a small saucepan, melt butter over medium heat. Add tasso, and cook, stirring occasionally, until browned and crisp, about 5 minutes. Stir in green onion, and cook, stirring occasionally, until softened and aromatic, about 2 minutes. Add wine or broth, scraping browned bits from bottom of pan with a wooden spoon. Add cream, and cook, stirring occasionally, until thickened and coats the back of a spoon, 15 to 20 minutes.

Remove from heat, and stir in parsley, hot sauce, and remaining 1/2 teaspoon Creole seasoning. Spoon sauce over servings of chicken. Serve with rice, Garnish with parsley, if desired.

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Enjoy!!!

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