Cooking Cajun: Chicken Creole

Chicken Creole


Makes 6 servings

¼ cup vegetable oil

1 fryer, about 3 pounds, cut into serving pieces

1 cup chopped yellow onions

½ cup chopped green bell peppers

2 tablespoons all-purpose flour

1½ pounds ripe tomatoes, peeled, seeded and chopped

1 teaspoon chopped garlic

2 bay leaves

Salt and cayenne to taste

½ cup dry white wine

1 ½ cups chicken broth

3 tablespoons chopped fresh parsley leaves

In a large heavy pot, heat the oil over medium-high heat. Add the chicken pieces and cook, browning the pieces evenly on all sides. Transfer the chicken to a platter and set aside.

Add the onions and bell peppers, reduce the heat to medium, and cook, stirring, until they are soft and golden, about 5 minutes. Add the flour and stir constantly for 5 minutes. Add the tomatoes, garlic and bay leaves. Season with salt and cayenne. Cook for 5 minutes, then add the wine and chicken broth. Cook for about 20 minutes, stirring occasionally. Return the chicken to the pot, cover and simmer until the chicken is tender, about 45 minutes. Add the parsley and serve immediately.