23
Nov
Remove chicken to a warm platter. Brown the Cajun trinity of onion bell pepper and celery in the butter ghee or oil.
Stirring constantly wilt and brown the onions scraping the bottom of the pot to loosen any brown particles for about 10 minutes.
Cajun smothered chicken recipe. Heres What You Do Cut the chicken into serving pieces and sprinkle with kosher salt and ground pepper set aside. See Notes Coarsly cop the yellow onion bell pepper and celery and place all in the same prep bowl. Measure all the other ingredients.
Mix the wine and stock together. How to Make CAJUN SMOTHERED CHICKEN Season chicken with slt black pepper and cayenne pepper brown chicken in hot oil in a heavy skillet and remove from. Brown pork sausage in oil remove from skillet and cut into 1 12-inch pieces.
Remove most of the oil from the skillet. Ingredients 4 chicken thighs or parts of your choice 12 cup of flour 2 T cajun seasoning 1 tsp onion powder 1 tsp garlic powder 1 T chopped italian parsley 2 T olive oil 2 T butter 1 cup chicken broth 12 cup milk 1 onion sliced 1 bell pepper sliced. Cover the chicken firmly with a plate that will fit comfortably inside the skillet.
Place a heavy can stone or brick on the plate to weight it down. Cook over low heat checking the skin side of. When the oil is hot add the chicken and brown well on both sides.
Remove the chicken from the pan and set aside. Add the onions to the pan and season with salt and pepper. Stirring constantly wilt and brown the onions scraping the bottom of the pot to loosen any brown particles for about 10 minutes.
Cook over low heat until the skin side of the chicken is nicely browned about 15 min. Remove chicken to a warm platter. Add the onion celery pepper and garlic to the skillet and cook stirring until the onions are wilted.
Sprinkle with flour and stir to blend. Add tomatoes bay leaf salt and pepper stirring rapidly with a whisk. Bring to a boil.
Return chicken to the sauce skin-side up. Whisk the CreoleCajun seasoning into the flour and dredge the chicken into the seasoned flour shaking off excess. Fry the chicken pieces until lightly browned all over set aside on a rack to drain.
Add the onion and bell pepper to the hot oil and drippings and sauté until tender but not over-browned. To coat the chicken mix the flour salt Cajun seasoning and paprika together then coat the chicken with it. Bring a large skillet to medium heat and add in the 3 tbsps.
Pan sear the chicken on each side for 4-5 minutes until golden brown and cooked through. Remove and set aside. Cut chicken thighs into small bite-sized pieces.
Brown the Cajun trinity of onion bell pepper and celery in the butter ghee or oil. Add the chicken thighs and sausage. Cook for about 5 minutes or.
Cajun Chicken Fricassee - Smothered Chicken and Gravy First lightly fried then a gravy is prepared with the seasoned flour and pan drippings the chicken is dunked right in the gravy and slow stewed or baked. Recipe byMary Foreman Deep South Dish 882.