Chicken Smothered in Onions
Commonly called chicken "aux gros oignons" in south Louisiana, this is a dish you won't find anywhere but in a home kitchen. The chicken is browned, then the onions are added and cooked to a golden color. Serve the entree over hot white rice.
Credit: Louisiana Real & Rustic by Emeril Lagasse
Servings: 4
Ingredients:
* 1 large fryer, cut into serving pieces (about 3 1/2 pounds)
* 2 teaspoons salt
* 1/2 teaspoon cayenne
* 1 tablespoon flour
* 1/4 cup vegetable oil
* 8 cups thinly sliced onions (about 2 1/2 pounds)
* 1 cup thinly sliced bell peppers
* 1 bay leaf
* 1/4 cup water
* 1 cup whole kernel corn
* 1 cup young sweet green peas
* 2 cups sliced mushrooms
* 3 tablespoons chopped parsley
Directions:
In a mixing bowl, toss the chicken with 1 1/2 teaspoons salt, 1/4 teaspoon cayenne and flour.
In a large, cast-iron or enameled cast-iron Dutch oven, heat the oil over medium-high heat. When the oil is hot, but not smoking, add the chicken and brown, cooking for about 6 to 8 minutes on each side.
Add the onions and the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon cayenne. Stirring constantly, wilt and brown the onions, scraping the bottom of the pan to loosen any browned particles, about 10 minutes. Add the bell peppers and bay leaf. Continue stirring, again scraping the bottom of the pot to loosen any browned particles, for about 15 minutes.
Add the water, cover and reduce the heat to medium. Stir occasionally and cook for about 30 minutes, or until the chicken is tender.
Add the corn, peas and mushrooms, cover and cook for 15 minutes more, stirring occasionally. Add the parsley.
Remove the bay leaf and serve immediately.
