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|EVERY FEW MINUTES|
|NEW ORLEANS SMOTHERED CHICKEN|
3 to 3 1/2 lb. broiler-fryer, cut into 8 pieces
1 (3/4 oz.) pkg. brown gravy mix
1/4 tsp. ground red pepper
1 lb. bulk pork sausage
1 lg. onion, sliced
2 c. water
1/2 c. chopped parsley and cooked rice
Place chicken pieces, four at a time, in a large plastic or paper bag with dry gravy mix and ground red pepper. Shake bag to coat pieces evenly.
Place chicken, skin side down, in a large, hot skillet over medium high heat. Brown on both sides, about 12 minutes in all. Remove to a bowl.
In skillet, brown sausage, breaking it up with a wooden spoon as it cooks. With slotted spoon, remove from skillet to bowl. Cook onion in drippings until tender; add green pepper. Sauté briefly, about 2 minutes. Skim off fat and discard. Return chicken and sausage to skillet; add water. Bring to a boil; cover. Reduce heat; simmer 30 minutes or until tender.
Place chicken on serving platter; skim off fat from liquid. Spoon sausage and cooking liquid over chicken.
Serve with rice.
Makes 4 servings.
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