| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Kosher, Cajun, Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 12 |
|
Thighs from frying chickens |
| 2 |
tb |
Pareve margarine |
| 3 |
|
Onions, chopped |
| 3 |
|
Creole tomatoes |
| 1 |
|
Sprig thyme |
| 1 |
|
Bay leaf |
| 2 |
|
Cloves garlic, minced |
| 1 |
|
Bell pepper, chopped fine |
| 1/4 |
c |
Chopped mushrooms |
| 1/2 |
c |
Tomato sauce |
| 1 |
c |
Chicken consomme |
| 1 |
ds |
Tabasco sauce |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Brown thighs in margarine. After abt. 10 min. add onion and brown with
thighs. Add tomatoes; cover and let brown. Cook very slowly, adding salt
and pepper to taste, Tabasco, thyme, bay leaf, and garlic. Smother mixture
slowly for 20 min., stirring frequently. Add bell pepper, mushrooms, and
tomato sauce and continue to cook slowly until thighs are tender. Add
chicken consomme and continue to cook slowly, covered, for abt. 1/2 hr.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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