Monday, August 25, 2014

Cajun Stewed Chicken

Dust it with Flour
Oh man did I outdo myself the other day fixing this wonderful dish fro some friends of mine.  This is sometimes called Chicken Stew in Cajun households.  It is also similar to the very popular "Chicken Fricassee".  This chicken is falling-off-the-bone tender and the gravy it makes is amazing on either rice or biscuits.  I have to apologize for the lack of a good finished product but many times when I finish a recipe, we're so hungry I forget to take pictures.

So here it is, the chicken pieces are whole and to be frank I like to use legs in this dish, big ones are even better.  You can use a whole chicken, (that's more traditional) I do find that using thighs or wings can leave you with many tiny bones to deal with when the chicken pieces fall apart.  I do recommend or advise to use whole chicken pieces rather than boned, skinned pieces.  Bottom line: try it with big fat legs, you'll thank me.

I am using about 5 lbs of legs for this, I think maybe 12 of them.  I season them and let them marinate in a zip-lock bag in the fridge for a while before making them, from a few hours to overnight if you have time.  Here are the ingredients.

Fry on all sides
Ingredients

5 lbs Chicken pieces
1 med onion (diced)
2 tbs minced garlic
6 green onions (white part diced, green part whole)
1 chicken stock cube
3 cups flour
2-3 tbs oil
2 tbs butter
2 cups AP flour
2 bay leaves
2 tbs Tony Chachere's
1 tbs garlic powder
1 tsp each salt and black pepper
1/2 tsp Italian herb mix
1/4 tsp cayenne


Cover with stock and green onions
Directions
Combine all herbs and spices (last 5 ingredients) and coat all pieces of chicken.  Make sure all the sides are covered.  Place in plastic bag and refrigerate for at least 2 hours.  After marinating, remove chicken from bag and roll in flour making sure each piece gets a good coating.  I let the chicken just lay covered up with flour while heating the oil and butter, on MED HI, in a large oven friendly pot of cast iron dutch oven with a lid.

When oil is good and hot, place the chicken in the pot and brown chicken pieces all over.  after 10 - 15 mins., add your onion and garlic.  Cook another 10 mins until the onions are cooked down.  Dissolve the chicken cube in the water and pour water over the chicken. Stir all chicken pieces until all are neatly covered by the water.  Bring to a boil for 5 mins and turn heat down to MED.  Cook for 15 mins with a lid on, then add all the green onions.  Give the chicken a good stir, place the lid back on and transfer the pot to an oven at 250 degs.

Enjoy the tenderest Chicken ever
I let my chicken go for about 2 hours in the oven, that's what make it "fallin'-off-the-bone" tender.  I like to serve this with rice, mashed potatoes, or good ol' buttermilk biscuits.  You really need to give this dish a try.

Enjoy!

RouxBDoo

6 comments:

  1. Does that ever look delicious! Love your cooking and recipes. I have my own pellet smoker blog and belong to a BBQ forum. Can I repost your recipes, with credit to you or can I just link back here.

    ReplyDelete
    Replies
    1. You're more than welcome to share them. Credit and link backs are appreciated. I love BBQ.

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    2. Thanks a lot Roux! Keep on cooking and some good eating to you for the holidays! Don

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  2. Do you thicken the sauces with the second 2 cups of AP flour?

    ReplyDelete
    Replies
    1. No, the flour you coat the chicken with thickens the stock. I put 3 cups because it takes a bit to cover all the chicken. You will have a bit left over.

      The thickening happens toward the end and the stock else's with the fried flour coating.

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