Stewed Chicken, Sausage And Ham
- 1 chicken (3-pound) cut into
- 8 serving pieces and patted dry
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 cup all-purpose flour
- 2 teaspoons Essence (see Bayou Blast recipe)
- 1/4 cup bacon fat or vegetable oil
- 1 pound smoked sausage sliced
- 2 cups thinly-sliced yellow onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell peppers
- 1/2 pound smoked ham chopped
- 2 tablespoons minced garlic
- 6 cups chicken stock
- 2 bay leaves
- 1/4 cup chopped green onions
- Steamed white rice as accompaniment
- 1/4 cup chopped fresh parsley
Lightly season the chicken with salt and pepper. In a deep dish, season the flour with the Essence. Dredge the chicken in the flour, shaking to remove any excess.
In a large Dutch oven, heat the bacon fat or oil over medium-high heat. Add the chicken and cook until evenly browned, about 5 minutes per side, adding more fat if needed. Remove with tongs to a plate.
Add the sausage and cook, stirring, until browned, about 5 minutes. Add the onions, celery, and bell peppers, and cook, stirring, for 2 minutes. Add the ham and cook until the vegetables are soft, about 3 minutes. Add the garlic and cook, stirring, for 1 minute.
Add the chicken stock and bay leaves, and bring to a boil, stirring to deglaze the pan. Return the chicken to the pan and reduce the heat to medium-low. Cover and simmer until the chicken is cooked through and is very tender, starting to fall from the bones, about 1 hour.
Remove from the heat and discard the bay leaves. Stir in the green onions. Divide the rice among dinner plates and top with the chicken and gravy. Garnish with chopped parsley and serve hot.
This recipe yields 4 to 6 servings.