Friday, March 13, 2009

Blue Duck Kitchen's First Cooking Demo - Creole Chicken

New Orlean's Style Creole Chicken

1 medium size yellow onion
1 medium size green pepper
3 cloves of fresh garlic
1 large stalk celery
1 large tomato
4 sprigs fresh thyme
1/2 tsp dry oregano
1 15 oz can tomato sauce
2-3 dry bay leaves
1 pinch of red pepper flakes

2 chicken drumsticks
2 chicken thighs
2 chicken wings
4 table spoons vegetable oil

Rinse chicken pieces , pat dry and season with salt and pepper. Heat large sauce pan and add vegetable oil. Lightly dust chicken pieces with flour and place in heated saute pan. Brown chicken (10 minutes). Turn pieces over and brown the other side (5 minutes). Remove chicken from pan and place on platter and place in preheated oven to keep warm.

Pour off any excess oil in pan and set oil aside. Return pan to stove top and turn heat to medium. Coarsely mince onion, green pepper, tomato, celery and place in saute pan. Saute for five minutes, add thyme, oregano, red pepper flakes, bay leaves, salt and pepper. (Add reserve oil if needed) Finely mince garlic and add to pan. Scrape "fond" from bottom of pan while stiring vegetables. Add can of tomato sauce, chicken broth and minced tomato. Remove chicken from oven and place into sauce pan with sauce. Return to stovetop and simmer for 1/2 hour with top on pan. Remove from heat, taste and adjust seasoning.

Traditional accompaniment - Uncle Ben's Rice cooked with chicken broth

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