Louisiana Chicken Recipe
I vouch for this Louisana Chicken when it comes to chicken casseroles.This skillet cooked chicken in peppery sauce when baked in a casserole acquires a taste that makes it taste truly out of this world ! If you don't believe me try making it once. I'm sure you'll be a loyalist of this Louisana Chicken.
Ingredients
1/4 cup salad oil
2 2 1/2-pound broiler-fryers, cut up
1/2 cup all-purpose flour
4 medium-sized celery stalks, thinly sliced
3 green peppers, cut into thin strips
2 medium-sized onions, diced
3 cups water
2 teaspoons salt
1/2 teaspoon hot-pepper sauce
2 chicken-flavor bouillon cubes or envelopes
Directions
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken, a few pieces at a time, until browned on all sides. Remove chicken pieces as they brown to 4- or 5-quart casserole.
2. Into hot drippings in skillet, over medium-high heat, stir flour; cook, stirring frequently, until flour is dark brown but not burned, about 5 minutes. Reduce heat to medium; stir in celery, green peppers, and onions; cook 1 minute. Gradually stir in water, salt, hot-pepper sauce, and bouillon; cook, stirring constantly, until sauce thickens slightly and boils. Reduce heat to low; cover; simmer 5 minutes or until vegetables are tender.
3. Preheat oven to 350°F. Pour sauce over chicken in casserole. Bake casserole, uncovered, occasionally basting chicken with sauce in casserole, for 45 minutes or until chicken is fork-tender. Skim fat from sauce.
2. Into hot drippings in skillet, over medium-high heat, stir flour; cook, stirring frequently, until flour is dark brown but not burned, about 5 minutes. Reduce heat to medium; stir in celery, green peppers, and onions; cook 1 minute. Gradually stir in water, salt, hot-pepper sauce, and bouillon; cook, stirring constantly, until sauce thickens slightly and boils. Reduce heat to low; cover; simmer 5 minutes or until vegetables are tender.
3. Preheat oven to 350°F. Pour sauce over chicken in casserole. Bake casserole, uncovered, occasionally basting chicken with sauce in casserole, for 45 minutes or until chicken is fork-tender. Skim fat from sauce.
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