Chicken Smothered in Onions
"This recipe comes from a book called "Louisiana Real and Rustic by Emeril Lagasse and Marcelle Bienvenu. You can serve it over rice or noodles."
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 3 1⁄2 lbs large fryer, cut into serving pieces (about)
- 2 teaspoons salt
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon flour
- 1⁄4 cup vegetable oil
- 8 cups thinly sliced onions (about 2 1/2 pounds)
- 1 cup thinly sliced bell pepper
- 1 bay leaf
- 1⁄2 cup water
- 1 cup whole kernel corn
- 1 cup young sweet peas
- 2 cups sliced mushrooms
- 3 tablespoons minced parsley
- cooked rice, for serving
directions
- In mixing bowl, toss the chicken with 1 1/2 teaspoons salt, 1/4 teaspoon cayenne and flour.
- In large heavy pot heat oil over medium high heat.
- When hot, but not smoking, add the chicken and brown, cooking for about 6 to 8 minutes on each side.
- Remove and set aside.
- Add the onions and the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon 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 pepper and bay leaf.
- Continue stirring, again scraping the bottom of the pot to loosen any browned particles for about 15 minutes.
- Add the water and the chicken, cover and reduce 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.
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Reviews
-
I finally got to try this one...I was very pleased with it. It turned out just YUMMY! Thanks Luby. I wouldn't change a thing.
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
