Recipe - Chicken Saisonne

1 (3lb) fryer; cut in pieces
2 tablespoon Oil
1 teaspoon Salt
1 small Onion; minced
2 Ribs celery; minced
1 tablespoon Bell pepper; minced
10 dr Tabasco sauce
One half teaspoon Black pepper
One half teaspoon Garlic powder
2 tablespoon Green onions; minced
One fourth (up to)
One half cup Sherry wine
1 cup Cooked rice
1 cn (2.5oz) mushrooms
Paprika to color

Braise chicken in heat oil. Add onions, bell pepper, celery and green
onions. Cook covered over low heat approximately 30 minutes; add sherry
wine. Cook an additional 30 minutes until chicken is tender. add mushrooms
and mix with cooked rice. Place in buttered casserole and top with paprika.
Serves 5.

LOUISIANA STATE WINNER IN THE

NATIONAL CHICKEN COOKING CONTEST

IN 1965.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.