Stewed Chicken
Let's head to the barnyard this week with a couple of recipes featuring yardbird(chicken). The first one is a down-home recipe. Comfort food at it's best.
1 (5-pound) stewing hen, cut into pieces
Creole seasoning
1/4 cup canola oil
1/2 cup all-purpose flour
2 medium onions, chopped
3 cloves garlic, coarsely chopped
4 cup chicken stock
1 tablespoon fresh parsley, chopped
1 teaspoon thyme
Hot cooked rice
Season chicken pieces with Creole seasoning. Heat oil in a large, deep skillet over medium-high heat; add seasoned chicken and brown on both sides. Cover skillet with lid or foil and reduce heat to low; cook for 25 minutes, checking periodically to ensure nothing sticks or burns. Remove chicken and reserve.
Add flour to skillet with chicken drippings; whisk well. Increase heat to medium and cook, whisking constantly, 5 minutes or until roux is golden brown. Add onions, sauté 3 to 5 minutes or until translucent. Add garlic; sauté 1 minute. Deglaze with stock; bring to a boil, stirring well. Add parsley, thyme, and reserved chicken; stir well. Return to a boil; cover, reduce heat to low, and simmer for 45 minutes or until chicken is tender. Serve over hot cooked rice.
Enjoy!!!
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!
