Name: Chicken Saisonne
Ingredients: 1 (3-lb) fryer; cut in pieces; 2 tb Oil; 1 ts Salt; 1 sm Onion; minced; 2 Ribs celery; minced; 1 tb Bell pepper; minced; 10 dr Tabasco sauce; 1/2 ts Black pepper; 1/2 ts Garlic powder; 2 tb Green onions; minced (up to); 1/2 c Sherry wine; 1 c Cooked rice; 1 cn (2.5-oz) mushrooms; Paprika to color

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	5	Servings

INGREDIENTS

1		(3-lb) fryer; cut in pieces
2	tb	Oil
1	ts	Salt
1	sm	Onion; minced
2		Ribs celery; minced
1	tb	Bell pepper; minced
10	dr	Tabasco sauce
1/2	ts	Black pepper
1/2	ts	Garlic powder
2	tb	Green onions; minced (up to)
1/2	c	Sherry wine
1	c	Cooked rice
1	cn	(2.5-oz) mushrooms
		Paprika to color

INSTRUCTIONS

Braise chicken in heat oil. Add onions, bell pepper, celery and green
onions. Cook covered over low heat approximately 30 minutes; add sherry
wine. Cook an additional 30 minutes until chicken is tender. add mushrooms
and mix with cooked rice. Place in buttered casserole and top with paprika.
Serves 5.
LOUISIANA STATE WINNER IN THE
NATIONAL CHICKEN COOKING CONTEST
IN 1965.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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