Frank Davis's Back-A-Town Chicken Recipe #379575
A favorite of my family. Frank's not only a character, but a good cook, too . The list of ingredients seem long, but the only one precooked on the stovetop are the onions.
by gailanng
1½ hours | 20 min prep
SERVES 4 -6
- 4 tablespoons margarine
- 3 large onions, thick sliced
- 1 large frying chicken, cut in pieces, washed and skinned
- 1 tablespoon cajun seasoning (many clones on Zaar)
- 2 teaspoons sweet basil
- 2 teaspoons kosher salt (or sea salt)
- 1 teaspoon fresh ground black pepper
- 1 teaspoon cayenne pepper
- 1 lb andouille sausage, sliced (can sub smoked sausage)
- 1 cup fresh mushrooms, halved
- 3 carrots, peeled and chunked
- 2 garlic cloves, finely minced
- 1/2 cup green onion, thick sliced
- 1/2 small bell pepper, thinly sliced
- 2 cups cream of chicken soup
- Preheat oven 350 degrees.
- In a heavy cast iron Dutch oven, melt the margarine over high heat until it sizzles and fry the sliced onions (stirring constantly) for about 10 minutes until they carmelize to a dark brown.
- While the onions are cooking, sprinkle each piece thoroughly with Cajun seasoning, basil, salt, and black and cayenne pepper.
- Next, remove all but a thin layer of caramelized onions from the Dutch oven and set aside. A little at a time, alternating as you go, start adding to the Dutch oven the chicken and all of the remaining ingredients (including the browned onions—but not the soup). Note: Do not put any liquid in the pot! It will make it’s own liquid.
- Put the lid on the Dutch oven and bake, covered, for about 1 1/2 hours or until the chicken starts to fall off the bone.
- Remove the chicken from the Dutch oven, place it on a serving platter, and stir the cream of chicken soup into the “pot liquor”.
- Simmer the gravy until it is hot and bubbly and ladle it over the chicken.
- Serve with either baked potatoes, mashed potatoes or rice.
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5 stars