Chicken Recipes

CHICKEN WITH CAJUN SAUCE

Sizzling fried chicken served in a tasty tomato sauce.

INGREDIENTS
1 chicken, 3 1/2 pounds, cut into 8 pieces
3/4 cup all-purpose flour
1 cup buttermilk or milk vegetable oil, for frying salt and black pepper chopped scallions, to garnish

FOR THE SAUCE
2/3 cup crisco or vegetable oil
9 tablespoons all-purpose flour
2 onions, chopped
2—3 celery stalks, chopped
1 large green bell pepper, seeded and chopped
2 garlic cloves, finely chopped
1 cup puréed tomatoes
1 1/s cups red wine or homemade or canned chicken stock
1/4 cups tomatoes, skinned and chopped
2 bay leaves
1 tablespoon brown sugar
1 teaspoon grated orange rind
1/2 teaspoon cayenne pepper

SERVES 4

1. To make the sauce, heat the lard or oil in a large, heavy pan and stir in the flour. Cook over medium low heat, stirring constantly, for 15—20 minutes, or until the mixture has darkened to the color of hazelnut shells.

2. Add the chopped onions, celery, green pepper and garlic and cook, stirring, until the vegetables are softened.

3. Stir in the remaining sauce ingredients with salt and pepper to taste. Bring to a boil, then simmer for 1 hour, or until the sauce is rich and thick. Stir occasionally.

4. Meanwhile, prepare the chicken. Put the flour in a plastic bag and season with salt and pepper. Dip each piece of chicken in buttermilk, then dredge in the flour to coat lightly all over. Shake off excess flour. Set the chicken aside for 20 minutes to let the coating set before frying.

5. Heat the vegetable oil 1 inch deep in a large frying pan until it is very hot and starting to sizzle. Fry the chicken pieces, turning them once, for about 30 minutes or until deep golden brown all over and cooked through.

6. Drain the chicken pieces on paper towels. Add them to the sauce and sprinkle with chopped scallions.