Recipe by Luby Luby Luby
This recipe comes from a cookbook written by Richard Collin, a restaurant critic in New Orleans who is called the Underground Gourmet. According to the recipe at the turn of the century Creole cooks prepared chicken this way. Once you have tasted it I think you will agree they knew what they were doing. The seasonings are not run of the mill, but please do not be detered. The flavor is wonderful.
Top Review by Lou van
Wonderful! Thank you for posting this recipe, we all loved it. Unfortunately didn't have any chives or parsley and have to substitute a pinch of ground ginger for the turmeric. Next time I will do it properly and I'm sure it will be even better, definately a keeper.
- 4 tablespoons oil
- 3 -3 1⁄2 lbs fryer, cut up
- flour, seasoned with
- salt and pepper (for dredging)
- 2 cups chopped onions
- 2 tablespoons flour
- 2 1⁄2 cups water
- 1 1⁄4 teaspoons salt
- 3⁄4 teaspoon black pepper
- 1 whole bay leaf
- 1 teaspoon minced fresh parsley
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon cayenne
- 1⁄16 teaspoon turmeric
- 1⁄8 teaspoon allspice
- 1 teaspoon minced chives
- 1⁄8 teaspoon mace
- 1 teaspoon Worcestershire sauce
Directions See How It's Made
- In large heavy pot heat oil over medium heat.
- Dredge chicken parts in flour and brown on all sides in hot oil, removing after browning.
- Add 2 Tbsp flour and and cook, stirring constantly, until light brown (the color of peanut butter).
- Add onions and cook, stirring, until they are soft.
- Add the remaining ingredients and browned chicken and cook, covered, over low heat for 45 minutes to 1 hour, stirring occasionally to prevent sticking.