This was a delicious way to bring in the New Year. It's adapted from the chicken fricasee recipe contributed by Mrs. J.C. Dupont in _De Bonnes Choses a Monager_ from Houma, Louisiana.
INGREDIENTS
chicken pieces--large boneless breast and two leg and thight pieces. Cut up in chunks about 3 in. long. (Chicken was local.)
2 large onions, chopped very small
3T butterr
3T olive oil
1/4/ c flour
Cajun Mix seasoning blend
Cayenne pepper
salt and pepper
DIRECTIONS
Melt butter and oil in heavy soup pot. Add chicken pieces and brown on hight heat for five to ten minutes. Remove the chicken with tongs.
Add flower slowly while stirring. On low heat, make a light brown roux. Constantly scrape the bottom of the pan with a metal spatula.
Add the onions and cook on high heat, stirring constantly, until opaque.
Turn heat down under the onions and let simmer, for a LONG time--about 30 minutes or more is good. You have to give them an occasional stir.
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