Friday, September 10, 2010

Atchafalaya Chicken - gesundheit!

I've been making this for so many years, I don't even know where I found the recipe in the first place. It's just written on a recipe card - and that is why I forgot about it (because I hardly ever look in my recipe box - I've graduated to a recipe file drawer!) But - I'm soooo glad I found it - as it is one of my favorites and when our neighbors brought over a bunch of peppers from their garden in Vacaville I thought it would be the perfect time to make it and introduce it to you!

Atchafalaya Roasted Chicken serves 4

Seasoning (makes enough for 2 recipes)
1 and 1/2 teaspoons each of salt, onion powder, garlic powder and basil
1 teaspoon each of sweet paprika, smoked paprika, dry mustard powder, cumin and black pepper
1/2 teaspoon each white pepper, savory and thyme
Mix all together then save half for the next time you want to make this.

1 tablespoon each butter and olive oil
1 large onion finely chopped
1 large red pepper chopped (or a bunch of cute sweet red ones that your neighbors give you :)
1 three lb. whole chicken
1/4 cup flour
2 cups chicken broth
potatoes and carrots to roast

Melt butter and oil in a skillet and saute the onions and peppers with about 1 and 1/2 tablespoons of the mix until they are soft, let slightly cool then put in the cavity of the chicken. With the rest of the mix (about a teaspoon) rub it all over the bird then roast in the oven at 275 degrees for about 3 hours or until done. After about an hour add quartered potatoes and carrots. Baste occasionally and stir the potatoes. Remove from oven and with a spoon, get the veggie mixture out of the cavity and put back in the skillet you cooked it in - so don't wash it earlier! Warm and add flour and cook a couple min. then add the stock and whisk until thick. Serve chicken with potatoes, carrots and gravy poured all over it.

Post Note: Dino and Wendy also gave us the chard and the crookneck squash, more on that later.

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