You are here

Chicken Jean Marie

Wylie.Dufresne's picture
Ingredients
  Sweet paprika 2 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Onion powder 1 1⁄2 Teaspoon
  Garlic powder 1 1⁄2 Teaspoon
  Dried tarragon leaves 1 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  White pepper 3⁄4 Teaspoon
  Dried sweet basil 1⁄2 Teaspoon
  Ground sage 1⁄2 Teaspoon
  Chicken 4 Pound, all skin and visible fat removed, cut into 8 pieces (1 In Number)
  Chopped onions 2 1⁄2 Cup (40 tbs)
  Chopped green bell peppers 1 Cup (16 tbs)
  All-purpose flour 3 Tablespoon, browned
  Defatted chicken stock 2 1⁄2 Cup (40 tbs)
  Chopped greens 4 Cup (64 tbs) (Fresh Ones)
  Minced fresh garlic 1 Tablespoon
Directions

Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Combine the seasoning mix ingredients in a small bowl.
Sprinkle all surfaces of the chicken with 4 teaspoons of the seasoning mix and rub it in well.
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 of chicken to the pot, 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.
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 until the chicken is tender, about 20 minutes.
Stir in the remaining greens.
Serve this chicken with rice that has cooked in chicken stock, and a big plate of sliced fresh tomatoes.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

Rate It

Your rating: None
4.414285
Average: 4.4 (14 votes)