A Mississippi native...Louisiana hybrid

Category: Poultry

Resurrection Sunday Chicken

Resurrection Sunday Chicken

I guess you’re probably wondering where did I get the name of this chicken. Well… it’s a long story …but I have time today. Easter Sunday is always such a beautiful day. Just the pure euphoria of knowing that Jesus gave his life for me […]

Onion and Mushroom Gravy Smothered Chicken

Onion and Mushroom Gravy Smothered Chicken

Onion and Mushroom Gravy Smothered Gravy

Prep Time 15 minutes
Cook Time 40 minutes
Servings 4

Ingredients

  • 8 pieces chicken thighs
  • 1 medium onion sliced
  • 1 - 14.5 oz can of chicken stock
  • 1 - 16 oz pack sliced white mushrooms
  • 2 cups of flour
  • 2 cups canola oil for frying
  • 3 cloves garlic minced
  • 1/2 teaspoon old bay
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning divided
  • 1/2 teaspoon sazon completa optional
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon thyme

Instructions

  1. Clean chicken with lemon juice, coarse sea salt and water, rubbing to remove any surface residue.
  2. Season with salt, pepper, garlic and onion powder, sazon completa, 1/2 tsp poultry seasoning and old bay.
  3. Heat canola oil over med-high heat
  4. Dredge chicken in flour chicken, fry each side approximately 10 minutes on each side.
  5. Remove chicken from pan and set aside.
  6. Pour most of the oil except 3 tbsps of oil into a small heat resistant container leaving the crumbs from the chicken in the bottom of the pan.
  7. Return pan to heat and add 3 tbsps of flour and stir.
  8. Add the sliced onions and mushrooms while continuing to stir until the gravy is a medium brown color and add minced garlic.
  9. Slowly add the chicken stock while stirring. Use your judgement for thick gravy add less chicken stock and for thin gravy, add more.
  10. Stir until well combined then reintroduce the chicken to the pan including any leftover juices.
  11. Add thyme, red pepper flakes and the remaining 1/2 teaspoon of poultry seasoning to the gravy.
  12. Stir, reduce heat to simmer, cover and let cook about 20 minutes.
  13. Add parsley for garnish.
Chicken Pesto Pasta

Chicken Pesto Pasta

Chicken Pesto Pasta

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 3 boneless skinless chicken breasts cubed
  • 1 16 oz package bow tie pasta
  • 1 tablespoon canola
  • 3 cloves garlic minced
  • 1 teaspoon seasoning salt
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup oil-packed sun-dried tomatoes drained and cut into strips
  • 1/2 cup pesto sauce
  • 1 tablespoon parmesan cheese
  • 1/4 lemon juice freshly squeezed

Instructions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with salt, pepper, seasoning salt and pepper flakes.
  3. Cook chicken throughout 5 minutes each side.
  4. In a large bowl, combine pasta, chicken, sun-dried tomatoes, lemon juice and pesto sauce. Toss to coat evenly.
  5. Sprinkle with Parmesan cheese and garnish with fresh basil . Serve hot