4 Tbsp. margarine
3 large onions, thick sliced
1 large frying chicken, cut in pieces
1 Tbs. Frank Davis Poultry Seasoning
2 tsp. sweet basil
2 tsp. kosher or sea salt
1 tsp. fresh-ground black pepper
1 tsp. cayenne pepper
1 lb. andouille sausage, sliced
1 cup fresh mushrooms, halved
3 carrots, peeled and chunked
2 cloves garlic, finely minced
½ cup green onions, thick sliced
½ small bell pepper, thinly sliced
2 cups Cream of Chicken Soup
In a heavy cast iron Dutch oven, melt the margarine over high heat until it sizzles and fry the sliced onions (stirring constantly) for about 10 minutes until they turn a dark brown (caramelized).
While the onions are cooking—and this is the only ingredient you will precook in this recipe!—skin the chicken, wash it well, and sprinkle each piece thoroughly with poultry seasoning, basil, salt, and black and cayenne pepper.
Next, remove all but a thin layer of caramelized onions from the Dutch oven and set them aside momentarily. Then, a little at a time, alternating as you go, start adding to the Dutch oven the chicken and all of the remaining ingredients (including the browned onions—but not the soup). Note: Do not put any liquid in the pot! It will make it’s own gravy!
Now, preheat the oven to 350 degrees, put the lid on the Dutch oven, and bake the dish—covered—for about an hour and a half on the center rack or until the chicken starts to fall off the bone.
Finally, when you are ready to eat, remove the chicken from the Dutch oven, place it on a serving platter, and stir the cream of chicken soup into the “pot liquor” (and there will be pot liquor!). All that’s left is to simmer the gravy until it is hot and bubbly and ladle it over the chicken. Ummmmmmm!
1—Serve with either baked potatoes or mashed potatoes, buttered mixed vegetables, buttered crispy French bread, and a tall glass of chilled iced tea.
2—If you see this as being a “Cajun” dish, then forget about the potatoes. . . serve it instead over steamed rice with a sprinkle of parsley