Friday, June 12, 2009

Chicken with cream gravy recipe

Chicken with cream gravy recipe

This chicken recipe which makes it's own cream gravy is one of my kids favorites. Mine too!


6 to 8 chicken pieces (I use leg quarters)
1/2 to 1 onion-chopped
seasoning to taste
flour-enough to coat chicken
oil-enough to fry chicken

First of all, if you are using leg quarters, trim off excess fat. I leave the skin on mine, I like the way the chicken comes out with it on.
Rinse the chicken pieces. Season them with your choice of seasonings. I use Tony Chachere's, a little salt and pepper, and garlic powder.
I also season the flour I use to coat the chicken.
Next shake the chicken pieces a few at a time in the flour until well coated.
Heat enough oil in a dutch oven to fry chicken. (I do this in a dutch oven instead of a skillet, because I also put this in the oven. Saves using two pans!)
Fry the chicken pieces on all sides until lightly brown.
Add the chopped onion, and continue cooking until the onions are soft.
Drain oil.
Add enough water to cover chicken, and simmer a little while until it starts to make gravy.
It may be thick, and you can add more water to thin a bit, as this will thicken in the oven.
Remove from heat.
Heat oven to 350 degrees, and cook for about an hour, or until chicken is done. Keep checking at times to make sure the gravy is not getting too thick, as it may stick. If it is, just add a little bit more water.
I usually serve rice with this, and of course some veggies. I love the way this makes it's own cream gravy.

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Friday, March 02, 2007

Cajun Chicken And Shrimp Recipe

Cajun Chicken And Shrimp

2 each chicken drumsticks and thighs
1 sliced onion
1 yellow bell pepper, cut in strips
4 oz smoked sausage, sliced thick
1/2 cup sliced celery
2 cups water
1 cup uncooked rice
1/4 tsp each Cajun seasoning, dried thyme, salt
8 oz large peeled shrimp
1 cup frozen cut okra

Coat a skillet with nonstick spray. Heat . Add chicken and cook 5 min. or until
browned. Add onion, pepper, sausage, and celery, saute 3 min. or until sausage
is browned. Stir in water, rice and seasonings, bring to a boil. Cover and
simmer 15 min. Stir in shrimp and okra, cover and cook 5 min. or until chicken
and shrimp are cooked through and rice and okra are tender.

This recipe for Cajun chicken and shrimp makes 4 servings, and is part of our cajun recipes collection.

Sent to us by Johnny, thanks!

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Sunday, February 25, 2007

Cajun Chicken Spaghetti Recipe

Cajun Chicken Spaghetti

6 quarts hot water
1/4 cup vegetable oil
3 tablespoons salt
1 1/2 pounds fresh spaghetti, or 1 pound dry

2 teaspoons dried thyme leaves
1 1/4 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried sweet basil leaves

1 pound plus 4 tablespoons unsalted butter, in all
1 cup very finely chopped onions
4 medium-size garlic cloves, peeled
2 teaspoons minced garlic
3 1/4 cups, in all, Rich Chicken Stock
2 tablespoons Worcestershire sauce
1 tablespoon plus 1 teaspoon Tabasco sauce
2 (16-ounce) cans tomato sauce
2 tablespoons sugar
2 cups very finely chopped green onions, in all

1 1/2 tablespoons salt
1 1/2 teaspoons white pepper
1 1/2 teaspoons garlic powder
1 1/4 teaspoons ground red pepper (preferably cayenne)
1 teaspoon black pepper
1 teaspoon ground cumin (optional)
1/2 teaspoon dried sweet basil leaves

2 pounds boneless chicken (light and dark meat), cut into 1/2-inch cubes.

Place the hot water, oil and salt in a large pot over high heat;
cover and bring to a boil. When water reaches a rolling boil, add
small amounts of spaghetti at a time to the pot, breaking up oil
patches as you drop spaghetti in. Return to boiling and cook to
al dente stage (about 4 minutes if fresh, 7 minutes if dry); do
not overcook.

Then immediately drain spaghetti into a colander; stop cooking
process by running cold water over strands. After the pasta has
cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of
vegetable oil in your hands and toss spaghetti. Set aside still
in the colander.

Meanwhile, thoroughly combine the seasoning mix ingredients in a
small bowl and set aside.

In a 4-quart saucepan, combine 1 1/2 sticks of the butter, the
onions and garlic cloves; saute over medium heat 5 minutes, stirring
occasionally. Add the minced garlic and the seasoning mix; continue
cooking over medium heat until the onions are dark brown but not
burned, about 8 to 10 minutes, stirring often. Add 2 1/2 cups of
the stock, the Worcestershire and Tabasco; bring to a fast simmer
and cook about 8 minutes, stirring often. Stir in the tomato sauce
and bring mixture to a boil. Then stir in the sugar and 1 cup of
the green onions; gently simmer uncovered about 40 minutes, stirring

Heat the serving plates in a 250 degree oven. Combine the ingredients
of the chicken seasoning mix in a small bowl; mix well. Sprinkle
over the chicken, rubbing it in with your hands. In a large skillet
melt 1 1/2 sticks of the butter over medium heat. Add the remaining
1 cup green onions and saute over high heat about 3 minutes. Add
the chicken and continue cooking 10 minutes, stirring frequently.
When the tomato sauce has simmered about 40 minutes, stir in the
chicken mixture and heat through. To finish the dish, for each
serving melt 2 tablespoons butter in a large skillet over medium
heat. Add one-sixth of the cooked spaghetti (a bit less than a
2-cup measure); heat spaghetti 1 minute, stirring constantly. Add
1 1/4 cups chicken and sauce and 2 tablespoons of remaining stock;
heat thoroughly, stirring frequently. Remove from heat. Roll
spaghetti on a large fork and lift onto a heated serving plate.
Repeat process for remaining servings.

This Cajun Chicken Spaghetti Recipe Serves 6 and is part of our Cajun
recipes collection.


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