Chicken saisonne
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (3-lb) fryer; cut in pieces | |
| 2 | tablespoons | Oil |
| 1 | teaspoon | Salt |
| 1 | small | Onion; minced |
| 2 | Ribs celery; minced | |
| 1 | tablespoon | Bell pepper; minced |
| 10 | drops | Tabasco sauce |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Garlic powder |
| 2 | tablespoons | Green onions; minced (up to) |
| ½ | cup | Sherry wine |
| 1 | cup | Cooked rice |
| 1 | can | (2.5-oz) mushrooms |
| Paprika to color | ||
Directions
Braise chicken in heat oil. Add onions, bell pepper, celery and green onions. Cook covered over low heat approximately 30 minutes; add sherry wine. Cook an additional 30 minutes until chicken is tender. add mushrooms and mix with cooked rice. Place in buttered casserole and top with paprika.
Serves 5.
LOUISIANA STATE WINNER IN THE
NATIONAL CHICKEN COOKING CONTEST IN 1965.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .