The Cook's Corner
|Photo and recipe courtesy of nolacuisine.com.|
- 5 to 6 lbs chicken legs and thigh quarters
For browning the chicken:
- 1 cup flour seasoned with:
- 2 tbsp. kosher salt
- A few turns of black pepper
- A healthy pinch of cayenne pepper
For the Fricassee:
- 1 cup lard (home-rendered), bacon drippings, duck fat or vegetable oil
- 3/4 cup flour
- 2 cups onion, chopped
- 1 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup mushrooms, sliced
- 2 tbsp. garlic, finely chopped
- 1/2 cup dry white wine
- 1 quart chicken stock, preferably homemade
- 1 bay leaf
- 1 bundle of fresh thyme, tied together with butcher’s twine
- Kosher salt, black pepper, cayenne pepper to taste
- 2 tbsp. fresh thyme, taken off of the stem and chopped
- 1 tbsp. worcestershire sauce
- 1 tbsp. hot sauce
- 1/2 cup green onions, thinly sliced
- 1 recipe Creole boiled rice
Heat the lard, or whichever fat you chose to use, over medium high heat until a small sprinkle of flour quickly sizzles when tossed in.
While the fat is heating mix together the flour, salt, black pepper and cayenne, dredge the leg & thigh quarters in the mixture and shake off any excess, set aside on a plate.
When the fat is hot, brown the chicken until golden on both sides, do not cook all the way through, set aside.
Mix together the onions, celery, and bell pepper (holy trinity) in a small bowl.
When the chicken is browned and set aside, pour off 1/2 cup of the fat, leaving about 1/2 cup of it in the pan.
Over medium heat gradually whisk in the 3/4 cup of flour until incorporated and slightly thick, stir constantly until a roux the color of peanut butter is achieved, then stir in 3/4 of the holy trinity, mushrooms, and a pinch of Kosher salt, turn the heat to low and cook for 8-10 minutes more, stirring slowly but constantly.
Add the white wine and increase the heat to medium, cook 5 minutes more.
Whisk in the chicken stock very gradually to avoid lumps. When it is all incorporated bring the mixture to a full boil to bring the flour to it’s full thickening power, then reduce the sauce to medium low.
Stir in the remaining trinity, garlic, bay leaf, bundled thyme, Worcestershire, hot sauce, and season to taste with salt, black pepper, and cayenne.
Submerge the chicken in the sauce cover and simmer for about 2 1/2 hours or until falling off of the bone tender. Remove the bundled Thyme and Bay leaf and stir in the chopped Thyme. Adjust the seasonings if necessary.
Serve the chicken with Creole Boiled Rice, and a generous portion of the sauce topped with Green Onions.
If you like, the sauce or gravy for this dish could be finished with heavy cream, sour cream, or creme fraiche. This would also go great with dumplings to replace the rice.
Subscribe Today and Save!!!
St. Charles Herald-Guide is an award-winning newspaper that covers all aspects of St. Charles Parish - from schools and parish government news to social events, features on our local residents and sports.
Order your subscription today!
A hungry and prepared Jesuit team spoiled host Hahnville’s preseason jamboree...
Targeting events with the most crowds, St. Charles Parish Public Schools has...
Lutcher coach Tim Detillier is fond of saying “they should collect the money on the...
Festival of Charities crowned new royalty on Aug. 9 in Destrehan at the American...
The goal is to put a duck call (pink or camo) and a fishing pole – anything that’s...
Forty workers with AT&T’s Luling work center walked off their jobs at 7 a.m. today...
Over 25 Years of Quality Sales, Service and Repairs on YAMAHA, MERCURY, EVINRUDE and JOHNSON Motors.
Festival of Charities crowns 2015-16 royalty to help charitable causes - 823 views
Festival of Charities crowned new royalty on Aug. 9 in Destrehan at the American Legion Home.