1 whole cut up chicken (or 6 each thighs and drumsticks)
3 Tbsp. Frank Davis Sprinkling Spice
3 Tbsp. Frank Davis Poultry seasoning
1 Tbsp. coarse-ground black pepper (optional)
1/3 cup extra virgin olive oil
1/2 stick salted butter
2 cups chopped mixed seasoning veggies
3 small bell peppers, coarsely chopped
1 stick salted butter
2 cans Rotel tomatoes with chilies (10 oz. size)
2 cans Campbell's Cream of Chicken Soup (14 oz. size)
1 cup dry sherry wine
1 bunch green onion tops, thinly sliced for garnish
1 bunch Italian flatleaf parsley, minced for garnish
1 lb. rotini pasta (cooked al dente)
1 loaf French bread, lightly buttered and toasted
4 servings tomato-cucumber-Portabella mushroom salad mix
3/4 cup poppyseed dressingThe first thing you do is take the chicken pieces, de-skin them on the countertop, place them into the sink, completely remove all trace of the mucus membranes and all the globular fat attached to the meat, and wash the pieces thoroughly under cool running water.

Meanwhile, place a heavy porcelain-coated or black cast iron Dutch oven on the stovetop and bring it up to medium-high heat.

When the temperature is right, pour into the pot the olive oil. Then drop in the half-stick of butter. Melt them down to a sizzle, whisk the two together until fully combined, and then drop in the seasoning veggies and the bell peppers.

At this point, constantly stirring the pot, quickly fry the contents until the seasonings become limp and translucent.

While the veggies are softening, pat the chicken dry with several layers of paper towels. Then lay the chicken pieces out on a sheet of waxed freezer paper and sprinkle them generously with both the poultry seasoning and the sprinkling spice. If you want to add a bit of 'kick' to the finished dish, also go ahead and sprinkle on the black pepper.

At this point in the recipe, remove the seasoning veggies from the pot, drop in the remaining stick of butter, and bring it up to high heat (but don't let it burn). Then a few pieces at a time begin browning the chicken, removing them to a holding platter as they become seared. When they're all done, set them aside until you prepare the sauce.

To do that, first add the Rotel tomatoes to the pot and use them to deglaze the bottom. Then spoon in the cream of chicken soup, along with the dry sherry and the seasoning veggies. Now whisk everything into a smooth thick coating sauce.

When the sauce texture becomes silky, begin adding the chicken pieces to the pot, submerging them under the sauce. When all the pieces are in, turn down the fire to a simmer, put the lid on the pot, and let the chicken smother over low heat for about an hour or until the meat begins to fall off the bone.

When you're ready to eat, dish up a large helping of the rotini pasta in a soup bowl, spoon out a couple of pieces of chicken (along with a passle of cream sauce), garnish with a handful of sliced green onions and minced parsley, and serve with a hearty chunk of hot French bread and a fistful of shredded Parmesan cheese.

It's hard to find a tastier chicken recipe than this one!


Chef's Notes:

To make an accompanying salad, pour into a deep glass bowl a container of grape tomatoes, two thinly sliced cucumbers, and a half-pound of chopped Portabella mushrooms. Then coat and toss with either a container of eggplant caponata dressing, a cup of Italian Olive Salad Mix, or a half cup of poppy seed dressing. Serve iced cold alongside the chicken.

By the way, you need not serve pasta with this recipe. Just the chicken, the sopping sauce, and the salad and French bread would satisfy even the most demanding connoisseurs.