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Smothered Chicken And Onions
1
Large Fryer chicken − (abt 3 lbs); cut serving pieces
Salt; to taste
Cayenne pepper; to taste
1
8
1
2
1
1
1
2
3
Tablespoon Flour
Cup Julienned onions −; (abt 2 1/2 lbs)
Cup Thinly−sliced bell peppers
Bay leaves
/4 Cup Water
Cup Whole kernel corn
Cup Young sweet green peas
Cup Sliced mushrooms
Tablespoon Finely−chopped parsley
Season the chicken pieces with salt and cayenne. In a large cast−iron
skillet, heat the oil. When the oil is hot, add the chicken and brown,
cooking for 6 to 8 minutes on each side. Add the onions. Season with salt
and cayenne. Stirring constantly, wilt and brown the onions, scraping the
bottom of the pan to loosen any browned particles, about 10 minutes. Add the
bell peppers and bay leaf. Continue stirring, again scraping the bottom of
the pot to loosen any browned particles, for about 15 minutes. Add the
water, cover, and reduce the heat to medium. Stir occasionally and cook for
about 30 minutes, or until the chicken is tender. Add the corn, peas, and
mushrooms, cover, and cook for 15 minutes more, stirring occasionally. Add
the parsley. Remove the bay leaf and serve immediately. This recipe yields 4
to 6 servings.
Smothered Chicken And Onions
571
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