Tuesday, March 1, 2011

Cajun Chicken and Mushrooms

This was a delicious meal. The sauce is a rich and very flavorful gravy that is perfect over rice. The preperation was easy. Once you chop all the vegitables and make the roux, you mix everything together and wait for all the flavors to meld together.

1 cut-up chicken (skin removed) or 5-6 chicken breasts
1/4 cup (4 tbsp) butter
1/2 cup flour
1/2 cup onions, chopped
3 stalks celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, chopped
2 1/2 cups hot chicken broth
1 carton sliced mushrooms ( I also added a variety pack)
1 bay leaf
1/4 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
3 drops hot sauce
1/2 teaspoon salt

Wash the chicken and  squeeze lemon juice all over. Season real well with salt and pepper. Heat a Dutch oven over medium high heat with a little olive oil. Brown the chicken pieces on both sides. Remove and set aside.

Reduce the heat to medium and melt the butter in the same pot. stir in the flour and continue to stir to make the roux. Add the onions, celery, peppers, and garlic. Cook until softened. Add the hot broth and stir, scraping the bottom of the pot gently with a spatula to release the seasoning from the browned chicken. Add the remaining ingredients (mushrooms, bay leaf, cayenne pepper, Worcesterchire sauce, hot sauce, salt and chicken) Cover and simmer on medium heat for 1 hour. Serve over rice.

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