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Buckwheat
Posted November 08, 2005 02:28 PM
Louisiana Chicken
1/4 cup oil
1 large chicken, cut into serving pieces
1/4 cup flour
2 medium celery ribs, thinly sliced
1 large green bell pepper, cut into thin strips
1 medium onion, diced
1 teaspoon chicken soup powder
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon hot paprika
Brown the chicken pieces in the oil.
Remove the pieces.
Stir the flour into the drippings and cook until brown.
Add the celery, pepper and onion and cook until tender.
Add the soup powder, water, salt and paprika, bring to a boil.
Cook for 5 minutes.
Place the chicken in a baking dish.
Pour the sauce over the chicken, bake uncovered for 45 minutes, basting often and skimming fat if you want to.
Posted November 08, 2005 02:28 PM
Louisiana Chicken
1/4 cup oil
1 large chicken, cut into serving pieces
1/4 cup flour
2 medium celery ribs, thinly sliced
1 large green bell pepper, cut into thin strips
1 medium onion, diced
1 teaspoon chicken soup powder
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon hot paprika
Brown the chicken pieces in the oil.
Remove the pieces.
Stir the flour into the drippings and cook until brown.
Add the celery, pepper and onion and cook until tender.
Add the soup powder, water, salt and paprika, bring to a boil.
Cook for 5 minutes.
Place the chicken in a baking dish.
Pour the sauce over the chicken, bake uncovered for 45 minutes, basting often and skimming fat if you want to.