Post by April B. on May 29, 2003 11:40:07 GMT -6
SMOTHERED CHICKEN CREOLE STYLE
(4 servings)
1 chicken (3 1/2 lbs), butterflied
(split down the backbone, breast left
intact and unsplit).
Salt and pepper to taste.
2 Tbs butter
1 C finely chopped onion
1 C finely chopped celery
1 C finely chopped bell peppers
1 1/2 finely minced garlic
2 Tbs flour
1 3/4 C crushed or chopped imported canned tomatoes
1 bay leaf
2 Tbs finely chopped parsley
1. A black iron skillet is essential for the authentic preparation of this
dish. Sprinkle the chicken on both sides with salt and pepper. Select a
skillet large enough to hold the chicken comfortably when it is open up, as for
broiling. Fold the chicken wings under hold them secure.
2. Melt butter in skillet and add the chicken, skin side down. Cover the
chicken firmly with a plate that will fit comfortably inside the skillet. add
several weights, approximately 5 Lbs, to the top of the plate. Cook over low
heat until the skin side of the chicken is nicely browned, about 25 minutes.
3. Remove the chicken to a warm platter. Add the onion, celery, green
peppers, and garlic to the skillet and cook, stirring until the onion is wilted.
4. Sprinkle with flour and stir to blend. Add the tomatoes, bay leaf, salt,
and pepper, stirring rapidly with a whisk. Bring to a boil.
5. Return the chicken, skin side up, to the sauce. Cover with the plat and
weights and continue cooking over low heat for 45 minutes longer. Remove
chicken to a warm platter and cook down the sauce briefly, stirring. Pour the
sauce over the chicken and sprinkle wit parsley.
BTW: I put 2 new bricks through the dishwasher. I wrap them in foil and use
them for weights.
(4 servings)
1 chicken (3 1/2 lbs), butterflied
(split down the backbone, breast left
intact and unsplit).
Salt and pepper to taste.
2 Tbs butter
1 C finely chopped onion
1 C finely chopped celery
1 C finely chopped bell peppers
1 1/2 finely minced garlic
2 Tbs flour
1 3/4 C crushed or chopped imported canned tomatoes
1 bay leaf
2 Tbs finely chopped parsley
1. A black iron skillet is essential for the authentic preparation of this
dish. Sprinkle the chicken on both sides with salt and pepper. Select a
skillet large enough to hold the chicken comfortably when it is open up, as for
broiling. Fold the chicken wings under hold them secure.
2. Melt butter in skillet and add the chicken, skin side down. Cover the
chicken firmly with a plate that will fit comfortably inside the skillet. add
several weights, approximately 5 Lbs, to the top of the plate. Cook over low
heat until the skin side of the chicken is nicely browned, about 25 minutes.
3. Remove the chicken to a warm platter. Add the onion, celery, green
peppers, and garlic to the skillet and cook, stirring until the onion is wilted.
4. Sprinkle with flour and stir to blend. Add the tomatoes, bay leaf, salt,
and pepper, stirring rapidly with a whisk. Bring to a boil.
5. Return the chicken, skin side up, to the sauce. Cover with the plat and
weights and continue cooking over low heat for 45 minutes longer. Remove
chicken to a warm platter and cook down the sauce briefly, stirring. Pour the
sauce over the chicken and sprinkle wit parsley.
BTW: I put 2 new bricks through the dishwasher. I wrap them in foil and use
them for weights.
