Onion Gingered Chicken
Recipe: #22513
January 13, 2016
Categories: Chicken, Onions, Cajun, Sunday Dinner, No Eggs Non-Dairy, Spices, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"Adapted from Paul Prudhomme's Fiery Foods I Love. It's not as complicated as it looks."
Original is 5 servings
Ingredients
- FOR SEASONING MIX
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
- FOR CHICKEN
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (556.2 g)
- Calories 611.8
- Total Fat - 22.4 g
- Saturated Fat - 4.9 g
- Cholesterol - 377.6 mg
- Sodium - 2100.4 mg
- Total Carbohydrate - 26.5 g
- Dietary Fiber - 4 g
- Sugars - 10.2 g
- Protein - 73.3 g
- Calcium - 107.5 mg
- Iron - 5.3 mg
- Vitamin C - 13.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Combine seasoning mix ingredients in a small bowl.
Step 2
Mix 2 tablespoons of mix with the flour and set aside for later use. Sprinkle 4 tablespoons of mix over chicken and rub in well.
Step 3
Heat oil in heavy pot over high heat just until it begins to smoke, about 4 minutes.
Step 4
Brown chicken in batches, large pieces first, skin side down first, about 2-3 minutes per side.
Step 5
Remove from pot and set aside.
Step 6
Caution: this mixture will brown very quickly, so watch it carefully, but make sure to brown it well.
Step 7
Add onions to pot and scrape bottom to loosen browned bits.
Step 8
Cook, stirring and scraping frequently, until onions are brown, about 4 minutes.
Step 9
Add ginger, seasoned flour, and 1/2 cup of stock and stir until flour is completely incorporated.
Step 10
Continue to cook, stirring occasionally, until flour begins to stick, about 2-3 minutes.
Step 11
Stir in remaining stock and seasoning mix and scrape pot well.
Step 12
Return chicken and juices to pot, bring to a boil, reduce heat to low and simmer until chicken is tender and sauce has reduced to 4 cups, about 30 minutes.
Step 13
Serve over pasta or rice.
Tips
No special items needed.
0 Reviews
You'll Also Love
