Chicken Jean Marie Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelMedium
HealthyHigh Protein
Ingredients
| Seasoning mix | ||
| Sweet paprika | 2 1/2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Onion powder | 1 1/2 Teaspoon | |
| Garlic powder | 1 1/2 Teaspoon | |
| Tarragon leaves | 1 1/2 Teaspoon, dried | |
| Black pepper | 1/2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Pepper white | 3/4 Teaspoon | |
| 1/2 teaspoon dried sweet basil leaves | ||
| Ground sage | 1/2 Teaspoon | |
| 1 (3- to 4-pound chicken, all skin and visible fat removed (don't worry about the wings), cut into 8 pieces | ||
| 2 1/2 cups chopped onions, in all | ||
| Green bell peppers | 1 Cup (16 tbs), chopped | |
| 3 tablespoons all-purpose flour, browned | ||
| 2 1/2 cups defatted chicken stock in all | ||
| Chopped | 4 Cup (16 tbs) | |
| Garlic | 1 Tablespoon, minced | |
Directions
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Combine the seasoning mix ingredients in a small bowl.
Sprinkle all surfaces of the chicken with 4 teaspoons of the seasoning mix and rub it in well.
Place the large pieces of chicken in the pot and cook them, turning once, just until brown, about 6 minutes.
Remove the browned chicken and set it aside.
Reduce the heat to medium and add the smaller pieces of chicken to the pot, placing them around the outer rim of the pot, leaving the center open.
Add 1 1/2 cups of the onions and the bell peppers to the center of the pot, to start them cooking while you brown the smaller pieces of chicken on both sides.
When the smaller pieces are brown, remove and set them aside.
Add 1/2 cup of the stock to the pot and scrape the bottom thoroughly to remove all brown bits.
Add the browned flour and the remaining seasoning mix, and cook 2 minutes, scraping the bottom clear occasionally.
This mixture will look slightly pasty and be a rich, reddish-brown color.
Add the remaining onions, 2 cups of the greens, and the garlic, and cook 2 minutes.
Stir in the remaining 2 cups of the stock and cook 3 minutes.
Return the chicken and any accumulated juices to the pot, turn the heat to high, and bring to a boil.
Reduce the heat to a simmer and cook until the chicken is tender, about 20 minutes.
Stir in the remaining greens.
Serve this chicken with rice that has cooked in chicken stock, and a big plate of sliced fresh tomatoes.
Combine the seasoning mix ingredients in a small bowl.
Sprinkle all surfaces of the chicken with 4 teaspoons of the seasoning mix and rub it in well.
Place the large pieces of chicken in the pot and cook them, turning once, just until brown, about 6 minutes.
Remove the browned chicken and set it aside.
Reduce the heat to medium and add the smaller pieces of chicken to the pot, placing them around the outer rim of the pot, leaving the center open.
Add 1 1/2 cups of the onions and the bell peppers to the center of the pot, to start them cooking while you brown the smaller pieces of chicken on both sides.
When the smaller pieces are brown, remove and set them aside.
Add 1/2 cup of the stock to the pot and scrape the bottom thoroughly to remove all brown bits.
Add the browned flour and the remaining seasoning mix, and cook 2 minutes, scraping the bottom clear occasionally.
This mixture will look slightly pasty and be a rich, reddish-brown color.
Add the remaining onions, 2 cups of the greens, and the garlic, and cook 2 minutes.
Stir in the remaining 2 cups of the stock and cook 3 minutes.
Return the chicken and any accumulated juices to the pot, turn the heat to high, and bring to a boil.
Reduce the heat to a simmer and cook until the chicken is tender, about 20 minutes.
Stir in the remaining greens.
Serve this chicken with rice that has cooked in chicken stock, and a big plate of sliced fresh tomatoes.
Chef
