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Baked Chicken (with Rice & Gravy)
This is more of a technique than a recipe. When you want a quick and inexpensive meal, try purchasing a whole fryer, cutting it up into pieces, and baking it in the oven. When done, remove the chicken, pour in a little chicken stock and a corn-starch/water slurry to make the gravy, and voilà... you’re done. Serve it over rice and you’ve got a killer meal. Ok, here’s a little more explanation...
1 fryer, cut into pieces
Cajun seasoning (i.e. Tony Chachere’s)
2 tablespoons corn starch
Peheat oven to 350 degrees farenheit. Season chicken with Cajun/Creole seasoning. Place chicken pieces in a heavy pan/dutch oven and cover with foil. Place in the oven and cook for about 30 minutes. Uncover, raise the temperature to 450 and cook for another 15 minutes. Turn oven to low-broil and continue cooking, watching carefully, until brown. Remove chicken from pan and place dutch oven/pan on stove top at medium heat. Pour in a slurruy of two tablespoons corn-starch and four tablespoons chicken broth, scrape the bottom of the pan with a wooden spoon, and bring to a boil. Stir in additional chicken stock until gravy is the consistency you want. (Hint: If you want the gravy to be darker, stir in a drop of browning sauce like Kitchen Bouquet.) Spoon the gravy on top of cooked white rice and sever with the baked chicken. C’est tout!
The ideal side dishes for this are fresh home-grown tomatoes, cucumbers and corn maque choux, but in a pinch a simple salad or a store-bought vegetable will do ;)
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