Wednesday, February 10, 2010

Dutch Oven Chicken Creole

Dutch Oven Chicken Creole

1 cup milk
2 eggs
1 cup flour
chicken pieces (legs, thighs, breasts)
salt and pepper for seasoning
garlic powder

1 large onion, diced
1 large green pepper, diced
1 can stewed tomatoes

Beat eggs and milk together to make a batter. If you have a whole fryer, cut it apart into pieces, or just use however many pieces you need. (The original recipe said 1 fryer per two people - that author must be feeding a football team! We used the two chickens for 4 people and will get at least 3 meals from it.) Dip the chicken into the flour, and then into the batter. Heat some oil in your Dutch oven and brown the chicken, in batches as necessary. Remove the chicken and drain the oil. Place layers of chicken in the Dutch oven alternately with layers of onions and peppers. Season to taste with salt, pepper, and garlic powder. Pour the tomatoes over the top. Bake at 350° for 1 to 1 1/2 hours. (Or use coals and bake outside.) Remove from the oven,
give it a stir,and serve. The sauce tasted great over rice.

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