Cook1 hr 30 mins
This is a family recipe, handed down from my Great Grandmother Bohannan. That's why I call it "Bohannan Chicken." I like to serve it with a nice fruit salad of some sort, and petit pois.
- 1⁄2 cup vegetable oil
- 3 1⁄2 lbs fryer chickens, cut into serving pieces
- 1⁄2 cup all-purpose flour
- 1 large onion, chopped
- 1 stalk celery, finely chopped
- 1 bell pepper, chopped
- 3 -4 garlic cloves, minced
- 1 (14 1/2 ounce) can whole tomatoes, undrained
- water or chicken broth
- 8 ounces fresh mushrooms, sliced
- 1⁄4 cup fresh parsley, chopped
- 1⁄2 cup green onion, finely sliced
- salt and cayenne
- Heat oil in 5 quart cast iron dutch oven over medium high heat.
- Lightly flour chicken, shaking off excess.
- Place in dutch oven, and brown on all sides.
- Remove chicken from pot.
- In same pot, add onion, celery, bell pepper and garlic. Saute, stirring occasionally, until onions are transparent.
- Chop canned tomatoes. Along with the juice, add to onion mixture in pot.
- Return chicken to pot, then add enough water or chicken broth to cover chicken.
- Simmer until chicken is cooked thoroughly.
- Add mushrooms, salt, Cayenne, parsley, and green onions. Cook for additional 5 - 10 minutes.
- Serve over hot cooked rice.
This was quite tasty - I liked all the vegetables though I did not add the mushrooms - don't care for them at all. I also like that this is a one-pot meal - makes cooking in the evenings after work a lot easier. Served this over wild rice with a green salad - great meal. Thanks for posting - made for Spring PAC 2012.