Posted by: Thomas Drinkard | November 5, 2012

Recipe to Make a Chilly Evening Better

This is a recipe given to me by man in New Orleans who’d been a chef. I think it’s probably an old family dish. I know that this is a site for writers, but we’ve got to eat, too! This one has become a standard in our house. He called it, Back-O-Town Chicken.

Ingredients

  •              4 Tbsp                                             Butter
    • 3 large onions                               Thick sliced
    • 1 large frying chicken                  Cut in pieces (or 4-5 large, bone-in chicken breasts)
    • 1 pound smoked sausage            Smoked sausage (Polish, andouille, etc. if andouille, adjust quantityfor spiciness)
    • 1 cup fresh mushroom caps       Washed and cut in half
    • 3 carrots                                         Cut in 1” chunks
    • ½ cup (or more) celery               Cut in thin chunks
    • ½ cup green onions                     Cut in ½” chunks
    • ½ small, green bell pepper        Thinly sliced
    • 2 cups cream of chicken soup    Do not dilute

Seasoning mix

1 Tbsp                 Poultry seasoning
2 Tsp                    Sweet basil
2 Tsp                    Salt
1 Tsp                     Black pepper
1 Tsp                     Cayenne pepper (adjust down for less heat)

Instructions

  1. Preheat oven to 350 degrees
  2. Mix dry seasonings together in a small bowl
  3. Skin (and cut up if necessary) chicken; sprinkle with seasoning mix and set aside
  4. In an oven-safe cast iron or stainless steel Dutch oven melt the butter over medium heat and fry the large, sliced onions until they begin to caramelize—stirring constantly.
  5. Remove Dutch oven from heat and take out all but a thin layer of onions on the bottom.
  6. Alternately layer all the other ingredients, beginning with the chicken, including the caramelized onions.
  7. Cover and cook in the oven for 1 ½ hours. No stirring necessary.
  8. Remove from oven and stir in undiluted cream of chicken soup.
  9. Serve over white rice or open baked potatoes—French bread is a fine accompaniment.
  10. This is a one-dish meal that freezes and reheats well. Great for chilly evenings.
Advertisements

Responses

  1. YUM!!!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: