TASTE
Like your chicken country-style or Cajun?
| • | Seasoned by the South |
| • | Make a roux without burning down the house |
By Wanda A. Adams
Advertiser Food Editor
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Among the recipes likely to be on the menu in Kevin Tate's upcoming Southern Flair cooking classes at Kapi'iolani Community College is chicken fricassee.
A fricassee is just a chicken stew, usually braised on the stovetop. Tate uses a two-step cooking method for the chicken that's typical of restaurant practice — roasting the chicken to brown it, instead of frying it.
Tate's Cajun roots show in this recipe in that he uses an oil-and-flour roux to make the gravy; (see roux-making instructions). The more conventional Southern technique is to dredge the chicken in seasoned flour, brown it, add vegetables, seasonings and liquid, then cook. The Cajun method produces a more intense gravy.
CHICKEN FRICASSEE
Preheat oven to 400 degrees. Combine onion powder, salt and pepper. Wash chicken or chicken pieces under cold running water; pat dry with paper towels. Dust generously with onion mixture. Place chicken in foil-lined roasting pan and bake until golden brown, about 20-30 minutes (chicken will finish cooking in sauce).
While chicken is roasting, make oil and flour roux. (See roux instructions on this page.) Once the roux reaches the desired color — the light tan of peanut butter or a caramel candy — immediately remove it from the heat and allow it to cool, stirring occasionally to dissipate heat. Pour off any oil that separates from the roux.
Carefully scoop up 1/2 cup of roux and place in large dutch oven or deep saute pan. Add onions, celery, carrots, garlic, chicken soup base, water and bay leaves; stir and add chicken with the pan juices. Bring to a boil, then turn heat down to low and allow to cook 30-40 minutes, stirring occasionally to prevent sticking, until chicken is cooked through. Taste, and add salt and pepper as needed. Garnish with minced parsley. Makes 6 servings.
If you'd rather explore the Cajun/Creole side of the South, here's Tate's jambalaya.
Soup base, called for in this recipe, is beef- or chicken-flavored powder or paste used to make soups and sauces — Knorr, Tone, Minor and Better than Bouillon brands. Cajun or Creole spice is a family of spice mixtures composed of such ingredients as cayenne, garlic, chili powder, dried herbs, salt and pepper; Essence of Emeril or Paul Prudhomme's are among the brands available.
TWO BOOTS JAMBALAYA
Pulse tomatoes briefly in blender. Place tomatoes, soup bases, seasonings and water in stockpot over medium heat and bring to a low simmer, stirring occasionally.
In a medium skillet with a little oil, saute diced sausages and place in stockpot; allow to simmer. In the same skillet, brown chicken thighs on all sides and add to stockpot; allow to simmer.
Add vegetables to stockpot and simmer until flavors are melded. Taste and correct seasonings. Mix in rice and serve hot. Makes 6 servings.
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
