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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is a family recipe, handed down from my Great Grandmother Bohannan. That's why I call it Bohannan Chicken. I like to serve it with a nice fruit salad of some sort, and petit pois. Ingredients:
1/2 cup vegetable oil |
3 1/2 lbs fryer chickens, cut into serving pieces |
1/2 cup all-purpose flour |
1 large onion, chopped |
1 stalk celery, finely chopped |
1 bell pepper, chopped |
3 -4 garlic cloves, minced |
1 (14 1/2 ounce) can whole tomatoes, undrained |
water or chicken broth |
8 ounces fresh mushrooms, sliced |
1/4 cup fresh parsley, chopped |
1/2 cup green onion, finely sliced |
salt and cayenne |
Directions:
1. Heat oil in 5 quart cast iron dutch oven over medium high heat.
2. Lightly flour chicken, shaking off excess.
3. Place in dutch oven, and brown on all sides.
4. Remove chicken from pot.
5. In same pot, add onion, celery, bell pepper and garlic. Saute, stirring occasionally, until onions are transparent.
6. Chop canned tomatoes. Along with the juice, add to onion mixture in pot.
7. Return chicken to pot, then add enough water or chicken broth to cover chicken.
8. Simmer until chicken is cooked thoroughly.
9. Add mushrooms, salt, Cayenne, parsley, and green onions. Cook for additional 5 - 10 minutes.
10. Serve over hot cooked rice.
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