Dorignac’s Demo Recipe – Smothered Chicken

Thanks to everyone who came out to DORIGNAC’S for our demo of New Orleans Original Firehouse Flashover Creole Seasoning and sampling a taste of Robert Medina’s Smothered Chicken!

SMOTHERED CHICKEN AND ONIONS

1 whole cut up chicken

1/3 cup of oil

1/3 cup of flour

1/2 pound of bacon

4 large onions (cut into thin slivers)

1/2 cup of bell pepper

1/4 cup of celery

3 cloves of garlic (finely chopped)

48 ounces chicken stock

2 tablespoons of flashover seasoning

Get a large Dutch oven. I use a big black iron pot, but that’s just me. I like the old-fashioned way of smothering down food. But I digress. Let’s get to it.

Fry the bacon in the pot until it is crispy. Remove it and place on paper towels to cool.

In another pan, make a dark brown roux with the flour and oil. Set aside and let it cool.

Rinse the chicken pieces and pat them dry. Now rub the FOS all over the chicken. Going back to your original bacon pot, heat up the bacon drippings and brown the chicken pieces on all sides. It may take a couple of batches to do it all, but that’s all right. Place the browned chicken on some paper towels for now.

Put the onions, bell pepper, and celery in the pot with the chicken fat and bacon drippings, and sauté them down until they are wilted. I use a heat resistant spatula to mix things around and, in the process, scrape the bottom of the pan. That way all of the tasty brown bits will mix with the veggies. Now add the garlic and cook for a minute more.

Next put the chicken stock into the pot and heat it all up to a simmer. Scrape the bottom of the pot to release any of the browned bits that might still be there. Once the stock is hot, slowly add the room temperature roux a little at a time, and blend it in. Now add the chicken; then crumble up the bacon and put it in the pot. Cover and place into a 350-degree oven for one hour.

Remove from the oven, and let the pot sit for a half hour covered. No peeking!

After that, taste and adjust the seasonings as you like. Serve this over cooked white rice.

Note: If I have the time and I’m at home making this, I will remove the chicken from the bones and put it back in the gravy. That way no one has to pick the meat from the bones while they are eating. It can get a little messy. When I was at the firehouse I never did that. Those guys liked being messy.

This recipe and more can be found in “If You Can’t Stand the Heat…A New Orleans Firefighter’s Cookbook” by Robert Medina.

New Orleans Original Firehouse Flashover Creole Seasoning can be found in the Spice Aisle and Fresh Meats/Seafood sections at Dorignac’s.

Look for more cooking demonstrations in-store coming soon!!!

 

DORIGNAC’S

710 Veterans Blvd.

Metairie, LA 70005

www.dorignacs.com/

 

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