2 tbsp oil, olive
2 large onions, diced
2 medium pepper, bell, diced
1/2 cup parsley, finely chopped
1/2 cup onion, green, diced
1 tsp mint, dried, crushed
1 tbsp garlic, minced
1 cup wine, white, dry
2 cup stock, chicken
2 lb tomatoes, fresh, chopped - (@ 4 cup, s)
2 tbsp soy sauce
1 tsp salt
1 tbsp sauce, cayenne, - louisianna hot sa, uce
1 chicken, fryer, cooked, - deboned
1 rice, cooked
Directions
Cook the chicken by boiling it in water and vegetables as you
would to make a good chicken stock. When the chicken is cooked,
remove the chicken from the broth, cool, and debone. Set aside the
warm pieces of chicken for later in the recipe.
Strain the chicken stock and reserve.
In a large pot or Dutch oven, put the olive oil in over moderate
heat, swirling to coat the bottom of the pot. Add the onions, pepper,
parsley and saute for a minute with stirring.
Add diced green onion and saute for another minute.
Add mint, garlic, and white wine (the wine tends to take the
bitterness out of onions, garlic, and other ingredients and takes the
place of sugar for making these ingredients milder) and continue to
simmer for two minutes.
Add the chicken stock, tomatoes and soy sauce and simmer for
another 2 minutes.
Add a teaspoon of salt, and the Louisianna Hot Sauce (made from
cayenne pepper) to taste and stir. Obviously Justin Wilson LOVES hot
sauce ... and you may not. Use it as sparingly or as generously as
you like.
To the hot simmering mixture, add the cooked chicken to the pot
and stir occasionally while simmering ten to fifteen minutes over low
heat. The chicken is already cooked, the simmering is to let the
flavors merge and meld together before serving.
Serve the Chicken ala Creole over cooked rice with a glass of
red wine and pieces of Burgundy Bread ** on the side.
** See recipe for Burgundy Bread elsewhere.
Source: Justin Wilson's Louisianna Coooking Show - PBS
: - "Louisianna Cooking at Home" from the book "At Home"
: P.O. Box 1430, Lacombe, LA 70445
Servings: 8 servings
Chicken Ala Creole Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry
The History of Recipes
It is quite possible to follow the history of recipes far back into history, certainly as far back as early Egypt, and possibly even further than that. In practice though, sadly, these old cookbooks were just very simple pictorial recipes for meal preparation.
Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of documents describing recipes cooked by wealthy Romans. In his publication, he tells us how the meals were divided into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius tells us how the ancient Romans used a good variety of aromatic flavours, including some that we all recognise for example bay, rue and asafoetida. For the centuries that followed, the powerful and rich houses competed with each other to serve the most extravagent meals, and as a result cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and writing down recipes of the day. By the time we get to the 20th century, cook books were in high demand, mostly as a result of increased literacy, people having more free time and having more money. |
We hope you enjoy this Chicken Ala Creole recipe.
