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Ingredients
- 100 ech chicken pieces 8 cuts
- 5lbs flour, all purpose
- creole seasoning, recipe follows as needs
- 1 qt. olive oil
- 10 lbs large spanish onions, chopped
- 2 tbsp salt
- 1 tbsp crushed red pepper
- 5 lbs sliced mushrooms
- 1 cup chopped garlic
- 3 gal white wine
- 3 cns diced tomatoes (#10cns)
- 3 cns tomatoe puree (#10cns)
- 6 gals chicken stock
- 10 bay leaves
- 2 bunches springs fresh thyme (whole)
- 3 bunches chiffonade basil
- grated parmesan to garnish
- chopped fresh parsley to garnish
Directions
- Season the chicken with creole seasoning. Season the flour with creole seasonig. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In the tilt grill, on medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Garnish pan with parmesan and chopped parsley.
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