Chicken Creole Style
Yields 6 servings
Ingredients
1 5 lb Stewing Hen
12 Button Mushrooms
4 cup Chicken Stock
2 cup Chopped Onions
2 cup Diced Tomatoes
1 cup Chopped Celery
1 cup Dry Red Wine
1/2 cup Vegetable oil
1/2 cup Flour
1/2 cup Chopped Bell Pepper
1/2 cup Tomato Paste
1/4 cup Diced Garlic
1 tbsp Finely Diced Jalapenos
1 tsp Crushed oregano
1/2 tsp Dry Thyme
1/2 tsp Basil
Pinch Marjoram
Dash Louisiana Gold Pepper Sauce
To taste Salt and Cracked black Pepper
Preparation
Cut hen into serving size pieces. Some of the larger pieces, such as the breast, may be cut into two pieces.
In a two gallon Dutch oven, heat oil over medium high heat.
Add flour and using a wire whisk, stir constantly until a golden brown roux is achieved. When browned add onions, celery, bell pepper, garlic, mushrooms, tomatoes and jalapenoes. Sauté approximately five to ten minutes or until vegetables are wilted.
Add Chicken and blend well into vegetable mixture.
Continue cooking and additional three minutes. Add tomato past, oregano, thyme, marjoram and basil and blend well into roux mixture.
Add wine and chicken stock, a little at a time, stirring constantly until all is incorporated. Bring to a low boil and reduce to a simmer. Allow to cook, stirring occasionally, approximately one hour.
Add small amounts of chicken stock should the mixture become to thick. Season to taste using salt, pepper and Louisiana gold. Continue cooking until chicken is tender.
This dish may be served over white rice or as a side dish with jambalaya.