Creole Stewed Chicken Habibe
Source of Recipe
the web
List of Ingredients
6 chicken breast halves, no skin or bone
2-3 large yellow onions, chopped (you could use red, or both)
garlic, sliced..as much as you like
3 or more chopped scallions
1 large can of tomatoes in juice
1 small can chicken stock
1 bay leaf
3-4 dashed cloves
thyme, fresh if at all possible
parsley, fresh flat leaf
salt, black pepper, to taste
4 TBSP white wine vinegar
6 TBSP Worcestershire sauce
1/2 stick of butter
4 TBSP brown sugar
Recipe
Put tomatoes and their juice in a saucepan with the stock, bay leaf and thyme, tied up like a bouquet garni. Boil gently for 15 min. Remove from heat and remove bouquet garni just while you mash tomatoes with potato masher. Add back bouquet and add, salt, pepper, cloves, parsley, chopped garlic,vinegar and Worcestershire. Cool to room temp.
Put half the chopped onions in a glass baking dish. Lay rinsed a dried chicken breast halves on top. Top with the rest of the onions.
Pour the cool tomato “marinade” over all. Cover with saran wrap.
Refrigerate for 24 hr
Next day, heat butter in a large skillet, add brown sugar. When it begins to bubble, add chicken breasts you’ve wiped free of marinade with your hands, to the skillet and fry about 4 min on a side.
Remove, set aside in another baking dish. Add to the skillet the entire marinade. Simmer for about 15-20 min. Don’t allow it to become too dry. Pour this back over the chicken and their collected juices.
Cover and again, refrigerate for another 24 hr * NOTE...
Doing it this way will require advanced planning but will greatly enhance the flavor absorption!!! *
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