- Ready In:
- 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
- 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.
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RECIPE SUBMITTED BY
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.