(Family recipe, St. Martinville, 1950s)
This was always the favorite dish at our house on Cemetery Road. I’ve never seen it in a cookbook, but it was a delicious staple for many Cajun families.
Ingredients:
- 1 3 lb. fresh chicken, cut into serving pieces (can also use chicken parts)
- 3 large yellow onions, chopped
- 4 stalks celery, chopped
- 1 half bell pepper, chopped
- 1 can sliced mushrooms (fresh mushrooms were generally unavailable)
- 3 tablespoons cooking oil
- 3 to 4 heaping tablespoons flour
- ¾ teaspoon Cayenne pepper
- Salt to taste
Directions:
- Prep the Chicken: Begin by cutting, cleaning, and drying the chicken pieces. Pat them dry with paper towels to ensure a nice, crispy texture when cooking.
- Heat the Oil: In a large frying pan with deep sides, heat the cooking oil over medium-high heat until shimmering.
- Prepare the Flour Mixture: In a small bowl, mix the flour, salt, and Cayenne pepper until well combined and smooth.
- Brown the Chicken: Working in batches to avoid overcrowding the pan, carefully add the chicken pieces to the hot oil. Allow them to brown on all sides, sprinkling the flour mixture over them as they cook. This will help create a flavorful crust and thicken the sauce later on.
- Cook the Vegetables: Once the chicken is browned but not fully cooked, remove it from the pan and set it aside. In the same pan, add the chopped onions, celery, bell pepper, and drained mushrooms. Cook the vegetables until they are softened and fragrant, stirring occasionally to prevent sticking.
- Combine and Simmer: Return the browned chicken pieces to the pan with the cooked vegetables. Stir everything together gently, allowing the flavors to meld. Cover the pan with a lid, leaving it slightly ajar to allow steam to escape.
- Finish Cooking: Let the chicken and vegetables simmer together for about 30 minutes, stirring occasionally to ensure even cooking and prevent sticking. If your pan is not large enough, transfer everything to a baking dish and cover it with foil before finishing it off in the oven. This will ensure that the chicken becomes tender and the vegetables soften into a thick, luscious gravy.
- Serve and Enjoy: Once the chicken is tender and the vegetables are cooked to perfection, it’s time to serve up Mama’s Chicken Au Gros Onions. Spoon it over fluffy white rice for a classic Southern meal that’s sure to please the whole family.
This recipe was always served with rice to soak up the delicious and flavorful gravy. For many Cajuns, the rice and gravy are still the best part of any meal.
