Chicken Jean Marie
Seasoning Mix:
2 1/2 tsp. sweet paprika
1 1/2 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. dried tarragon leaves
1 tsp. dry mustard
1/2 tsp. black pepper
3/4 tsp. white pepper
1/2 tsp. dried sweet basil leaves
1/4 tsp. ground sage
1 (3 to 4 lb. chicken, skin and fat removed) cut into 8 pieces
2 1/2 cups chopped onion, in all
1 cup chopped green bell peppers
3 TB. all-purpose flour, browned
2 1/2 cups defatted chicken stock, in all
4 cups chopped fresh greens, in all
1 TB. minced fresh garlic
1. Combine the seasoning mix ingredients in a small bowl. Sprinkle all surfaces of the chicken with 4 tsp. of the seasoning mix and rub it in well.
2. Preheat a heavy 5 qt. pot over high heat to 350F about 4 minutes.
3. Place the large pieces of chicken in the pot and cook them, turning once, just until brown, about 6 minutes. Remove the browned chicken and set it aside. Reduce the heat to medium and add the smaller pieces, placing them around the outer rim of the pot, leaving the center open. Add 1 1/2 cups of the onions and the bell peppers to the center of the pot, to start them cooking while you brown the smaller pieces of chicken on both sides. When the smaller pieces are brown, remove and set them aside.
4. Add 1/2 cup of the stock to the pot and scrape the bottom thoroughly to remove all brown bits. Add the browned flour and the remaining seasoning mix, and cook 2 minutes, scraping the bottom clear occasionally. This mixture will look slightly pasty and be a rich, reddish-brown color. Add the remaining onions, 2 cups of the greens, and the garlic, and cook 2 minutes. Stir in the remaining 2 cups of the stock and cook 3 minutes. Return the chicken and any accumulated juices to the pot, turn the heat to high and bring to a boil. Reduce the heat to a simmer and cook the chicken until it is tender, about 20 minutes. Stir in the remaining greens. Serves 4
Source: "Fork in the Road" Paul Prudhomme-1993
Seasoning Mix:
2 1/2 tsp. sweet paprika
1 1/2 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. dried tarragon leaves
1 tsp. dry mustard
1/2 tsp. black pepper
3/4 tsp. white pepper
1/2 tsp. dried sweet basil leaves
1/4 tsp. ground sage
1 (3 to 4 lb. chicken, skin and fat removed) cut into 8 pieces
2 1/2 cups chopped onion, in all
1 cup chopped green bell peppers
3 TB. all-purpose flour, browned
2 1/2 cups defatted chicken stock, in all
4 cups chopped fresh greens, in all
1 TB. minced fresh garlic
1. Combine the seasoning mix ingredients in a small bowl. Sprinkle all surfaces of the chicken with 4 tsp. of the seasoning mix and rub it in well.
2. Preheat a heavy 5 qt. pot over high heat to 350F about 4 minutes.
3. Place the large pieces of chicken in the pot and cook them, turning once, just until brown, about 6 minutes. Remove the browned chicken and set it aside. Reduce the heat to medium and add the smaller pieces, placing them around the outer rim of the pot, leaving the center open. Add 1 1/2 cups of the onions and the bell peppers to the center of the pot, to start them cooking while you brown the smaller pieces of chicken on both sides. When the smaller pieces are brown, remove and set them aside.
4. Add 1/2 cup of the stock to the pot and scrape the bottom thoroughly to remove all brown bits. Add the browned flour and the remaining seasoning mix, and cook 2 minutes, scraping the bottom clear occasionally. This mixture will look slightly pasty and be a rich, reddish-brown color. Add the remaining onions, 2 cups of the greens, and the garlic, and cook 2 minutes. Stir in the remaining 2 cups of the stock and cook 3 minutes. Return the chicken and any accumulated juices to the pot, turn the heat to high and bring to a boil. Reduce the heat to a simmer and cook the chicken until it is tender, about 20 minutes. Stir in the remaining greens. Serves 4
Source: "Fork in the Road" Paul Prudhomme-1993
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