Thursday, March 22, 2012
Cooking the Books: Chicken Creole
Who doesn't have one million cookbooks laying around? Do you ever use them? I'll admit I rarely do. The internet has become my 'modus operandi' if you will when it comes to looking for a good recipe. But some of my favorite recipes have come from books. And I love vintage cookbooks the best. (See photo.) The illustrations are priceless. In one of my books there is a woman dressed in heels and pearls and she is literally running toward her husband coming home from work, his drink in her hand. My husband awaits the day when he is greeted like that. Unfortunately for him, I don't think Hell is going to freeze over any time soon.
Anyway, I've decided to delve into my books more often for inspiration and the occasional dinner. In flipping through the books, I came across some really odd recipes. Porcupines in cabbage leaves, Philadelphia Scrapple and Hot Dog S'mores. (I kid you not on that last one.) But I thought I'd go with something a little more tame for my first effort. Chicken creole.
A number of years ago Jason's dad made me a shrimp creole that was to die for. A spicy, tomato based thick soup. Since then I've been wanting to try one out. In reading the recipe I soon realized that creole is a baked dish and not a soup. Darn. I really had my heart set on soup. So I changed the recipe a bit.
It was really good but my whole family decided it tasted basically like my Chicken Jambalaya but not as good. So I won't be making this again. I'll include the recipe in case you want to make authentic Chicken Creole but I can't vouch for that recipe. Which is why you come here I know. To read about and make recipes I haven't tried. What can I say? This was a cookbook fail.
I'll try the Hot Dog S'mores next time.
The Pillsbury Family Cookbook 1963 edition
3 pounds frying chicken, cut into pieces
1/4 c. olive oil
20 oz. can diced tomatoes
3 T. butter
1 t. salt
1/2 t. pepper
1/4 t. cayenne pepper
1/4 t. leaf thyme
1 T. parsley (fresh or dried)
1 bay leaf
3 cloves garlic, minced
1/2 onion, diced
1 green pepper, diced
1 T. cornstarch
1/2 c. white wine
Hot cooked white rice
In skillet, fry chicken in oil until golden. Remove chicken. Meanwhile in saucepan, combine tomatoes, 1 T. butter, salt, pepper, cayenne, thyme, parsley, bay leaf and garlic; simmer for 30 minutes. Melt 2 T. butter in skillet. Add onions and green pepper and brown slightly. Blend cornstarch with wine until smooth. Pour into skillet, stirring until slightly thickened. Add chicken and tomato mixture. Cover. Bake at 350 degrees for 45 minutes or until chicken is tender. Serve over rice.