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, .

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