Homestyle Skillet Chicken

Serves 6



1 tablespoon Cajun seasoning blend

1/4 teaspoon salt

1/2 teaspoon pepper

4 chicken thighs

2 tablespoons vegetable oil

4 cloves garlic, peeled, and slightly crushed

8 small red or new potatoes, about 1 1/2" diameter,

quartered (3/4 pounds)

12 small boiling onions peeled, stem and root ends,

trimmed**

1 cup peeled baby carrots

2 ribs celery, halved lengthwise and large chop, diagonally

1/2 red bell pepper, cut in large dice

2 tablespoons all-purpose flour

1 cup canned reduced-sodium chicken broth

1/2 cup sherry

Salt

Pepper

2 tablespoons finely chopped fresh parsley



**To peel onion, drop in boiling water for 30 seconds and plunge immediately

into ice water. The peel should slide right off.



In a small bowl, combine Cajun seasoning, salt, and pepper. Rub mixture on

all sides of chicken. Heat oil in large heavy skillet over medium-high

heat. Add garlic and chicken; cook until chicken is browned, about 3

minutes per side. Transfer chicken to plate; set aside. Add potatoes,

onion, carrots, celery, and bell pepper to skillet. Cook and stir 3

minutes. Sprinkle flour over vegetables and stir to coat. Slowly stir in

chicken broth and sherry, scraping up browned bits from bottom of skillet.

Bring mixture to a boil, stirring often. Reduce heat to medium-low. Place

chicken back into skillet. Cover and cook about 30 minutes, or until

chicken is done and juices run clear. Increase heat to medium-high and cook,

uncovered, about 5 minutes or until sauce is thickened. Season to taste

with salt and pepper. Sprinkle with parsley before serving.

Cajun Chicken



6 slices bacon

vegetable oil

1/4 cup hot pepper sauce

2 Tbsp. Dijon mustard

3 cloves garlic, minced

3 boneless chicken breasts, cut into bite sized pieces

or 2/3 pound shrimp, cleaned and deveined

or 2/3 pound scallops



1 tsp oregano

1 tsp chili powder

1/2 tsp basil

1/2 tsp thyme

1/2 tsp black pepper



Saute bacon until crisp. Set bacon aside. Combine

bacon fat and vegetable oil to make 1/3 cup. Heat

oil/fat mixture, brown chicken. Combine red pepper

sauce and spices and add to chicken. Mix well and add

bacon. Simmer until chicken/scallops/<WBR>shrimp is just

done. Serve over hot white rice.



Can make lighter by using only bacon grease. Can make

less "hot" by reducing red pepper sauce but make up

the difference to 1/4 cup by adding water. Can also

reduce Dijon mustard and chili to "cool off".

Homestyle Skillet Chicken

Serves 6



1 tablespoon Cajun seasoning blend

1/4 teaspoon salt

1/2 teaspoon pepper

4 chicken thighs

2 tablespoons vegetable oil

4 cloves garlic, peeled, and slightly crushed

8 small red or new potatoes, about 1 1/2" diameter,

quartered (3/4 pounds)

12 small boiling onions peeled, stem and root ends,

trimmed**

1 cup peeled baby carrots

2 ribs celery, halved lengthwise and large chop, diagonally

1/2 red bell pepper, cut in large dice

2 tablespoons all-purpose flour

1 cup canned reduced-sodium chicken broth

1/2 cup sherry

Salt

Pepper

2 tablespoons finely chopped fresh parsley



**To peel onion, drop in boiling water for 30 seconds and plunge immediately

into ice water. The peel should slide right off.



In a small bowl, combine Cajun seasoning, salt, and pepper. Rub mixture on

all sides of chicken. Heat oil in large heavy skillet over medium-high

heat. Add garlic and chicken; cook until chicken is browned, about 3

minutes per side. Transfer chicken to plate; set aside. Add potatoes,

onion, carrots, celery, and bell pepper to skillet. Cook and stir 3

minutes. Sprinkle flour over vegetables and stir to coat. Slowly stir in

chicken broth and sherry, scraping up browned bits from bottom of skillet.

Bring mixture to a boil, stirring often. Reduce heat to medium-low. Place

chicken back into skillet. Cover and cook about 30 minutes, or until

chicken is done and juices run clear. Increase heat to medium-high and cook,

uncovered, about 5 minutes or until sauce is thickened. Season to taste

with salt and pepper. Sprinkle with parsley before serving.

NEW ORLEANS CHICKEN



2 1/2-3 lb. frying chicken, cut up

2 tbsp. cooking oil

2 c. tomatoes (1 lb. can)

1 1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. thyme

1/4 tsp. marjoram

1 tbsp. fresh parsley, minced (or 1/2 tbsp. dried parsley)

1 lg. bay leaf, crumbled

3 garlic cloves, minced

1 tbsp. sugar

1 lg. onion, diced

1/2 c. diced green pepper

1 c. diced celery

3/4 c. dry white wine

4 tbsp. flour



Heat cooking oil in large deep skillet. Brown chicken pieces on all

sides; remove as they brown. Pour accumulated fat into measuring cup

and reserve.

To skillet, add all remaining ingredients except flour. Bring to

boil; reduce heat and simmer 15 minutes.

To small skillet, add 4 tablespoons of the reserved fat. Stir in the

flour to a smooth sauce. Add to tomato mixture and blend well. Simmer

5 minutes. Return chicken to tomato mixture and cover tightly. Bring

to boil; reduce heat and simmer 30 minutes or until chicken is

tender.



6 servings.

OVEN FRIED CAJUN CHICKEN



1 frying chicken or 6 breasts or 6 leg thigh quarters

1 cup flour

black pepper and garlic powder (for sprinkling)

Creole seasoning

paprika

cayenne pepper

1/2 cup butter



Preheat oven to 425°F.

Pat chicken dry with a clean paper towel and sprinkle with garlic

powder and Creole seasoning.



In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a

pinch of cayenne pepper (optional - adjust heat as desired), 1/2

teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix

well.



Shake chicken in the bag with flour and seasonings. Line a 9 x 13

inch glass baking dish with foil. Add butter and place in oven until

it sizzles. Place chicken in dish, skin side down. Bake 30 minutes;

turn reduce heat to 325°F degrees and bake 35-45 minutes longer or

until chicken is cooked through (this depends upon the weight of the

chicken). It will be a beautiful golden brown and very tender when

done.

Louisiana Southern Fried Chicken

 

1 (3 pound) whole chicken, cut into 6 pieces

2 eggs, beaten

1 (12 fluid ounce) can evaporated milk

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 1/2 cups all-purpose flour

1 1/2 cups vegetable oil for frying

In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.

Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.

In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.

You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!