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Cajun and Creole   -   Chicken Smothered In Onions   adapted from Emeril Lagasse

Description
Ingredients
  • 3 Pounds Chicken -- In 8 Pieces
  • 2 Teaspoons Salt
  • 1/2 Teaspoon Cayenne
  • 1 Tablespoon Flour
  • 3 Tablespoons Olive Oil
  • 4 Medium Onion -- Sliced
  • 1 Large Bell Pepper -- Chopped
  • 1 Medium Bay Leaf
  • 1/4 Cup Water
  • 1 Cup Corn
  • 1 Cup Peas
  • 8 Ounces Mushroom -- Sliced
  • 3 Tablespoons Parsley -- Chopped
Directions Combine chicken with salt, cayenne and flour. Saute chicken in oil until browned on all sides about 6 minutes per side. Add onions and saute for 10 minutes. Add peppers and bay leaf. Saute for 10 minutes. Add water and simmer for 30 minutes. Add corn, peas and mushrooms, cover and cook for 10 minutes. Add parsley, remove bay leaf and serve with rice or new potatoes.
Serves 4
Time to Make 0:00



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