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Poultry Recipes - Chicken Recipes for Dinner, Fried Turkey, Gumbo & Much More!

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You can use our Heaven Made Amazin Cajun Seasoning in place of salt in any of your Poultry dishes. What we like to do when we cook with any kind of meat is to sprinkle the meat with one of our seasonings then brown the meat in a hot pan or pot with a little bacon drippings (you can use your favorite oil) and cook till the meat is browned on all sides. Then set aside until the rest of your dish is almost done then return the meat to your dish in time to allow it to finish cooking. Doing this will set the seasonings to the meat and will make your meat taste so much better along with being more juicy in dishes like Gumbo, Soup or any dish that you cook. If you’ve ever eaten a piece of Chicken in a dish that tasted like it had been boiled until it became hard and it had no flavor, well if you follow my simple cooking tip your meats will come out more flavored and juicy and people will ask you how you cooked your Meat to make it so flavorful and juicy.

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Heaven Made Chicken and Dumplings

Ingredients: 
1) 5 lb. Stewing Chicken
1/3) Cup of Oil (Bacon Drippings (our favorite), Vegetable Oil, Peanut Oil, or your favorite oil)
1) Cup chopped Celery
1) Cup chopped Onion
1) Tablespoon (Approximately) Heaven Made Amazin Cajun Seasoning
1) Tablespoon (Approximately) Heaven Made It's Incredible Seasoning

Dumplings:
1) Cup All Purpose Flour
½) Teaspoon Heaven Made Amazin Cajun Seasoning
½) Teaspoon Baking Powder 
1) Teaspoon of Fat skimmed from Chicken Broth
1/4) Cup Milk, more or less

Instructions for Chicken and Stock:
Cut up chicken as for frying and season all side with a lite coat of Heaven Made It's Incredible Seasoning followed by a lite coat of Heaven Made Amazin Cajun Seasoning. Pour oil in a heavy bottom Dutch Oven and turn the heat to high, when oil gets hot but not smoking place your chicken pieces into the pot and cook till brown on both sides but not fully cooked. Once all Chicken pieces are browned remove from pot and set aside. While oil is still hot toss in the onions and celery and cook till tender.
Now place chicken pieces back into the Dutch Oven add (1) Tablespoon of Heaven Made Amazin Cajun Seasoning and cover Chicken pieces with water and turn heat to high until water begins to boil then reduce to a simmer. If broth cooks down add enough water to cover chicken. Simmer about 3 hours or until Chicken is tender. Test for flavor and add more Heaven Made Amazin Cajun Seasoning if needed to suit your taste.

Instructions for: Dumplings:
Sift together flour, baking powder and Heaven Made Amazin Cajun Seasoning. Add Chicken fat and just enough Milk to make a very stiff dough. Form Walnut sized balls and drop into pot of Chicken. Boil rapidly 10 minutes taking care not to lift pot cover so Dumplings will be light and fluffy. Serve at once. (If pot is large, dumpling recipe may be doubled.) Serves 8.

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Fried or Scrambled Eggs: Sprinkle Amazin Cajun Seasoning during or after cooking or add some of the compound butter to the whole batch shortly after cooking.

We eat Fried Eggs over fresh cooked white Rice and sprinkle just a little Heaven Made Amazin Cajun Seasoning over the mixture.

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Heaven Made Famous Cajun Deep Fried Turkey Recipe

This is a Fried Turkey Recipe everyone will love. Not hot, no weird spices that produce a non traditional Thanksgiving Turkey Flavor, this recipe is a garlicky, buttery, flavorful original Cajun Deep Fried Turkey. I worked for years perfecting this recipe and it is absolutely the best traditional, original Cajun Deep fried turkey you will every taste, that is until you cook another one.

Ingredients:
1) 12-lb defrosted turkey preferably not basted or seasoned
1) Package * “Heaven Made Marinade
1) Stick of real Butter
12) Ounces of slightly warm water
1) Bottle of *Heaven Made Amazin Cajun Seasoning

Directions:
Melt the butter in the microwave, add the water and seasonings and mix thoroughly. Inject all of the marinade into every part of your turkey & if possible let sit over night in the refrigerator. Remove from the refrigerator and allow to warm up for about 30 to 45 minutes before frying.
Heat up the peanut oil in your turkey fryer to 350° and lower your turkey into the hot oil. The temperature will drop substantially, so crank up the burner until the oil registers a temperature of 325° and do your best to keep the temperature of the oil between 300°- 325° for 40 -minutes. While the turkey is frying set up a large baking sheet or pan & lay 2-sheets of heavy duty Aluminum Foil over it.

When the time is up remove the turkey from the hot oil and set it onto the foil on it’s back. Sprinkle the front of the turkey with “Heaven Made Seasonings” and flip the turkey over and sprinkle the back as well. Then pull up the foil around the turkey’s breast and legs and press the foil into the turkey as best you can then flip the turkey over and with the remaining sheet of foil do the same thing so that the turkey is fully covered, you don’t want his backside to get cold do you.

Now place the turkey into an empty cooler, since they don’t make a warmer chest and set a timer for at least 20-minutes.

Someone asked me one time, why would you put the turkey into an ice chest? I promise you I tried as best I could to be nice, I even prayed God would send him some of that “Common Sense” he gave me, evidently it’s in short supply. So now I just tell people to put the turkey in an insulated container like an Ice Chest and that usually works.
When the 20-minutes are up, remove your turkey and put the turkey breast side down in a deep dish pan or something that will hold the juices that are going to be flowing out of the foil when you remove it. Those juices are sure good on some rice but you’ll want to dip your turkey in those juices. Cut the turkey as you desire and enjoy. Save the carcass for Turkey Gumbo see the recipe I included. 

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Deep Fried Chicken: Chickens, Ducks, Goose, Pork Roasts can all be Deep Fried following the same method above, but the length of time will vary between all meats so follow the following temperature guides.

Doneness Serving temp Description
Beef, lamb, duck breast, and veal steaks, chops, and roasts (USDA minimum: 145F) *
Raw Less than 125F (52C) Bright purple red, cool, stringy, slightly juicy
Rare 125 130F (52 54C) Red center, warm, tender, juicy
Medium rare 130 140F (54 60C) Pink center, warm, firm, can be juicy
Medium 140 150F (60 66C) Tan with hints of pink, firm, not very juicy
Medium well 150 160F (66 71C) Tan center, firm to tough, little juice
Well done more than 160F (71C) Tan to brown center, tough, little juice

Ground meats, burgers, meat loaf, and sausages (USDA minimum 160F)
Safe 160F (71C) or more Tan brown (no sign of pink)

Pork steaks, chops, and roasts (USDA minimum: 160F)
Raw Less than 125F (52C) Bright pink center, cool, stringy, slightly juicy
Rare 125 130F (52 54C) Pale pink center, warm, tender, very juicy
Medium rare 130 140F (54 60C) Creamy with a slight pink tinge, tender, juicy
Medium 140 150F (60 66C) Cream colored, firm, slightly pink juices
Well done more than 150F (66C) Cream colored, firm to tough, clear juices

Pork ribs, pork shoulders, and beef brisket cooked low and slow at 225F **
Tender and juicy 190F (88C) Pale white to tan center, tender, clear juices

Pre cooked ham and hot dogs
Safe 140F (60C) Purple pink meat

Turkey (USDA minimum: 165F)
Safe and moist 165F (74C) Cream colored, tender, clear juices

Chicken (USDA minimum: 165F)
Safe and moist 165F (74C) Cream colored, tender, clear juices

Fish (USDA minimum: 145F)
Medium 135F (57C) Slightly translucent meat, flakes easily
Well done 145F (63C) Opaque, pearly meat

Unpasteurized eggs (USDA minimum: 160F)
Safe 160F (71C) Solid yolks

* The colors for veal will be much paler than beef, lamb, and duck. They will be more like the colors of pork. But the serving temperatures are about the same.

** These cuts are safe at 160F, but because they are high in connective tissue and fat, they taste and feel best if cooked to about 190F at very low temperatures.

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Heaven Made Sweet and Spicy Hot Cherry Chicken Wings

Ingredients:
4-5 lbs of Chicken Wings
1 Tbsp. Heaven Made It's Incredible Seasoning
1 Tbsp. Heaven Made Amazin Cajun Seasoning
1 14 ounce Jar of Maraschino Cherries
½ Teaspoon Cayenne Pepper
½ Teaspoon Black Pepper
1/3 Cup Brown Sugar
1 Stick of Butter: melted
4 Tablespoons Tabasco Hot Sauce
1/3 Cup Honey
6 Tablespoons Maraschino Cherry Juice
30 Maraschino Cherries, Finely Chopped

Directions:
Preheat your oven to 350°. Remove chicken wings from package and rinse well then cut wings at the joints discarding the wing tips or save to use in a chicken stock. 
Place wing pieces on a large baking dish and sprinkle each side with Heaven Made It's Incredible Seasoning first followed by Heaven Made Amazin Cajun Seasoning. Keep in mind these are small pieces of meat so just sprinkle a small amount per each side. Make sure to arrange the chicken pieces on the pan with the fattiest side down.
Place pan in your 350° oven for 15 minutes. When 15 minutes are up, remove the pan and flip the chicken pieces over and cook for another 15 minutes.

While chicken pieces are cooking place all of the following ingredients in a heavy bottom sauce pan: black pepper, cayenne pepper, brown sugar, melted butter, Tabasco, Honey, Maraschino Cherries and juice. Once mixed bring mixture to a boil then immediately reduce heat to a very low setting and simmer for 30 minutes.

When wings and sauce are finished cooking place wing pieces into a large bowl then pour the sauce over the wings and mix it all together with a large spoon and let sit for about 5 minutes then toss again. When serving toss again to get a lot of sauce onto each wing piece. You can also make extra sauce for dipping. This sauce is very good, you might even want to use it on Barbecued Chicken or Pork. If you find the sauce too spicy just reduce the amount of Cayenne and Black Pepper to half.

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Heaven Made Buffalo Wings:

Ingredients:
20 raw chicken wingettes
5 oz. Frank's RedHot sauce
2 oz. melted butter
1 1/2 Teaspoons Heaven Made Amazin Cajun Seasoning

Directions:
Soak Wings in 1 1/2 oz. of the Hot Sauce for two hours (refrigerated) Deep fry wings in 375° vegetable oil for about 8 to 10 minutes. Toss wings in a sauce of 3 1/2 oz. hot sauce, melted butter and Heaven Made Amazin Cajun Seasoning. Serve immediately.

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Turkey Bone Gumbo Recipe

Ingredients:
1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tablespoons Heaven Made Amazin Cajun Seasoning
1 Cup Onions, diced
1/2 Cup Red Bell Pepper, diced
1/2 Cup Celery, Diced
1 1/2 Cups Andouille Sausage, cubed
3 Tablespoons Garlic, chopped
6 Cups Turkey Stock (Recipe follows)
3 Fresh Bay Leaves
Leftover Thanksgiving Turkey Meat
2 Tablespoons Worcestershire Sauce
Hot Sauce to taste
Heaven Made Amazin Cajun Seasoning to taste, if necessary
2 Tablespoons Italian Parsley, chopped
1/4 Cup Thinly Sliced Green Onions

Directions:
Mix your onion, celery, and bell pepper together: The Holy Trinity. Heat the oil in a cast iron Dutch oven
over medium heat. Whisk in the flour to make a milk chocolate colored Roux. Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, remaining seasoning, and Garlic. Bring to a Boil. Bring this down to a simmer and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you’re ready to serve, add the leftover Turkey to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with leftover dressing, crusty French Bread. Garnish with green onions, and the parsley. For the Turkey Stock: Break apart the Turkey carcass and cover by 2 inches with cold water in a large stock pot. Slowly bring it up to almost a boil. Skim off any scum and fat that rises to the surface. Reduce the heat and maintain the heat at a bare simmer, continue to skim.

Add:
4 Cups of roughly chopped onion
2 Cups roughly chopped carrot
2 Cups roughly chopped celery
1 Tbsp Black Peppercorns
2 Bay leaves 

Simmer for 4-6 hours. In the last hour add, a small bunch of fresh Thyme, 1 bunch of parsley stems. Strain
through a fine mesh strainer, discard the solids. Serve with leftover Thanksgiving Dressing, Oyster Dressing or fresh French Bread.

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Chicken, Sausage and Okra Gumbo

Ingredients:
1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tablespoons Heaven Made Amazin Cajun Seasoning
1 Cup Onions, diced
1/2 Cup Red Bell Pepper, diced
1/2 Cup Celery, Diced
1 1/2 Cups Andouille or your favorite Sausage, diced
3 Tablespoons Garlic, chopped
1 Cup Okra, trimmed and sliced
6 Cups Chicken Stock
3 Fresh Bay Leaves
4 *Chicken Thighs, deboned, cut into 1 inch cubes and seasoned with Heaven Made Amazin Cajun Seasoning.
2 Tablespoons Worcestershire Sauce
Louisiana Cajun Hot Sauce to taste
Additional Heaven Made Amazin Cajun Seasoning to taste if necessary
2 Tablespoons Parsley, chopped
1/4 Cup Thinly Sliced Green Onions
Fresh Cooked Rice. We love Jasmine Rice.
Fresh Crusty French Bread

Directions:
Mix your onion, celery, and bell pepper together: The Cajun Holy Trinity. Heat the oil in a Cast Iron Dutch Oven over medium heat. Whisk in the Flour to make a Milk Chocolate Roux. Add in the Sausage, 1 Tbsp of Heaven Made Amazin Cajun Seasoning and 3/4 of the Cajun Holy Trinity. Cook, stirring constantly for about ten minutes or until the Vegetables soften. Add the Chicken stock, remaining Heaven Made Amazin Cajun Seasoning, Okra, remaining Cajun Holy Trinity, and Garlic. Bring to a Boil then reduce heat to a simmer. In a separate pan brown the thigh meat on medium high to high heat on all sides in a little oil or Bacon Drippings (my Favorite) then add in the thigh meat and let it cook at least 2 hours, stirring occasionally. About 10-15 minutes before you’re ready to serve, remove the Chicken from the bone and add the meat back to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with Fresh Cooked Rice and Fresh Crusty French Bread. Garnish with Green Onions, and Parsley.*We prefer Chicken Thighs for our Soups and Gumbos because it stays moist no matter how long you cook it, it virtually cannot be over cooked. The thighs are the favorite piece of Chicken for most Chefs.This recipe makes about 3-4 Main Course Servings

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Cajun Fried Chicken Recipe

Ingredients:
3-4 lbs Chicken parts
Water, enough to cover the chicken
Heaven Made Amazin Cajun Seasoning, enough to flavor the water (taste before adding the raw chicken.)
Peanut Oil for frying, enough to fill a large cast iron skillet about half way 
3/4 Cup Flour
4 Heaven Made Amazin Cajun Seasoning
2 tsp Freshly ground Black Pepper
1 tsp Cayenne

Directions:
Brine the Chicken Parts for 6-8 hours. This will help make the chicken more tender and add flavor. After the time has passed drain the chicken and pat dry with paper towels. Place the flour, Heaven Made Amazin Cajun Seasoning, black pepper, and cayenne in a paper bag. Mix well. Add the chicken two pieces at a time, shaking to coat well with the seasoned flour, shake off the excess. When all chicken is floured, set aside for twenty minutes before frying. This step will help make the finished product more crisp. Heat the peanut oil to 360° F. Fry the chicken in batches, turning often (about every ten minutes) so that it cooks evenly, and doesn’t get too brown too fast. Try to fry equal sized pieces in the same batch. When the chicken looks close to being done hold it with tongs and pierce (be careful; the oil will sputter) with a carving fork, then squeeze to let the blood out. Cook until done. If you’re not sure if it’s done, dig into one piece with your tongs, down to the bone to see if it is cooked through. It should take about 15-20 minutes per batch. Drain on paper towels or a wire rack.

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Creole Chicken Bonne Femme Recipe

Ingredients:
1/4 Cup Extra Virgin Olive Oil
1 Tbsp Unsalted Butter
2 Boneless, skinless Chicken Breasts, pounded lightly for even cooking
2 Medium Russet Potatoes, peeled and sliced into 1/8" rounds
3/4 Cup Spanish Onion, diced
1/8 Cup Green Onions, Sliced
2 Cloves of Garlic, minced
1 Cup Ham, diced
Heaven Made Amazin Cajun Seasoning
Black Pepper, to taste
1/4 Cup White Wine
1 Tbsp Parsley, finely chopped
2 Tbsp Unsalted Butter
Sliced Green Onions for Garnish

Directions:
Preheat an oven to 350° F. Season the chicken breast liberally with Heaven Made Amazin Cajun Seasoning and Black Pepper. Add the Olive Oil and 1 Tbsp of Unsalted Butter to a medium high Saute Pan. When hot add the Chicken Breasts and saute until golden brown on both sides then set aside. Add the Potatoes to the hot Saute Pan and saute until tender. Add the Onions, Ham, and Garlic and saute until the Onions are translucent, fold or stir gently as to not break up the Potatoes. Deglaze the Pan with the White Wine then cook for 2 minutes. Season the “Sauce” with Heaven Made Amazin Cajun Seasoning and Black Pepper to taste. Gently set the Chicken Breasts in the Sauce and place in the Oven until the Chicken is just cooked through. Remove from the Oven, place the Chicken on 2 heated serving plates. Add the Parsley, and the remaining 2 Tbsp Unsalted Butter to the Sauce, shake the Pan until it is incorporated. Divide the Sauce over each Chicken Breast, garnish with the Green Onions and serve.

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Chicken Fricassee Recipe

Ingredients for browning the chicken:
6 lbs Chicken Leg and Thigh Quarters
1 Cup Flour seasoned with: 2 Tablespoons Heaven Made Amazin Cajun Seasoning
1/4 Teaspoon of Black Pepper
1/4 Teaspoon of Cayenne Pepper

For the Fricassee:
1 Cup Lard (home rendered), Bacon Drippings, Duck Fat or Vegetable Oil (if it’s all you have available)3/4 Cup Flour2 Cups Onion, chopped1 Cup Celery, chopped1/2 Cup Green Bell Pepper, chopped1/2 Cup Mushrooms, sliced2 Tbsp Garlic, finely chopped1/2 Cup Dry White Wine1 Quart Chicken Stock, preferably homemade1 Bay Leaf1 Bundle of Fresh Thyme, tied together with butcher’s twine Heaven Made Amazin Cajun Seasoning, Black Pepper, Cayenne to taste2 Tablespoons Fresh Thyme, taken off of the stem and chopped1 Tablespoon Worcestershire Sauce1 Tablespoon Hot sauce1/2 Cup Green Onions, thinly sliced Fresh Cooked Rice (Jasmine if our favorite)

Directions:
Heat the Lard or whichever Fat you chose to use, over medium high heat until a small sprinkle of Flour quickly sizzles when tossed in. While the Fat is heating mix together the Flour, Heaven Made Amazin Cajun Seasoning, Black Pepper and Cayenne Pepper, dredge the Leg and Thigh Quarters in the mixture and shake off any excess, then set aside on a plate. When the Fat is hot, brown the Chicken until golden on both sides, do not cook all the way through, set aside. Mix together the Onions, Celery, and Bell Pepper ( Cajun Holy Trinity) in a small bowl. When the Chicken is browned and set aside, pour off 1/2 cup of the Fat, leaving about 1/2 cup of it in the Pan. Over medium heat gradually whisk in the 3/4 cup of Flour until incorporated and slightly thick, stir constantly until a Roux the color of Peanut Butter is achieved, then stir in 3/4 of the Cajun Holy Trinity, Mushrooms, and a small amount of Heaven Made Amazin Cajun Seasoning, turn the heat to low and cook for 8-10 minutes more, stirring slowly but constantly. Add the White Wine and increase the heat to medium, cook 5 minutes more. Whisk in the Chicken Stock very gradually to avoid lumps. When it is all incorporated bring the mixture to a full boil to bring the Flour to it’s full thickening power, then reduce the Sauce to medium low. Stir in the remaining Cajun Holy Trinity, Garlic, Bay Leaf, bundled Thyme, Worcestershire, Hot Sauce, and season to taste with Heaven Made Amazin Cajun Seasoning, Black Pepper, and Cayenne Pepper. Submerge the Chicken in the sauce cover and simmer for about 2-1/2 hours or until falling off of the bone tender. Remove the bundled Thyme and Bay Leaf and stir in the chopped Thyme. Adjust the seasonings if necessary. Serve the Chicken with Fresh Cooked Rice, and a generous portion of the Sauce topped with Green Onions. If you like, the Sauce or Gravy for this dish could be finished with Heavy Cream, Sour Cream, or Creme Fraiche. This would also go great with Dumplings to replace the Rice.

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Chicken Clemenceau Recipe

Ingredients:
4 Tablespoons Unsalted Butter
2 Chicken Breasts, lightly pounded
2 Cups Mushrooms, thickly sliced
1 Small Onion, chopped
2 Green Onions, sliced
3 Large Cloves Garlic, minced
1/2 Cup Dry White Wine
Heaven Made Amazin Cajun Seasoning
Black Pepper to taste
3 Tablespoons Vegetable Oil
1 Large Russet Potato, 1/2 inch dice. To make Brabant Potatoes.
2 Tablespoons Parsley, minced
1 Cup Small Green Peas, canned (Petit Pois)

Directions:
Preheat an Oven to 400° F. Toss the diced Potatoes in 2 Tbsp of the Oil and season with Heaven Made Amazin Cajun Seasoning and Black Pepper. Place on a Baking Sheet, and into the Oven for 45 minutes, occasionally turning them with a Spatula for even browning. When the Potatoes are almost golden brown, heat 2 Tbsp of the Butter, and 1 Tbsp of the oil in an Oven Proof Skillet. When the Fat is bubbling and hot, add the Chicken Breasts, which have been seasoned with Heaven Made Amazin Cajun Seasoning and Black Pepper, brown quickly on both sides, remove to a plate. In the same hot Pan add the Mushrooms, saute until golden brown. Add the Onions and Garlic, season with a little Heaven Made Amazin Cajun Seasoning and pepper, saute until the Onions are almost tender and have some color. Deglaze the Pan with the White Wine, cook for 2 minutes. Stir in 1 Tbsp of the Parsley. Place the Chicken back in the Pan and cover with some of the “Sauce.” Place in the Oven until the Chicken is just cooked through.

To Assemble: Divide the Brabant Potatoes between two warmed plates, making a pile in the center, place a Chicken breast on each. Melt the remaining Butter into the Sauce, and fold in the Petit Pois Peas until just warmed through. Divide the Sauce over the two Chicken Breasts and garnish with the remaining Parsley.

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Dan's Chicken Sauce Piquante

Ingredients:
2 whole hens, cut up and excess fat removed
1/2 pound chicken liver optional
1 cup oil
1 cup onion chopped
1 bell pepper chopped
1 cup flour
1 can 15 oz tomato sauce
1 can Rotel tomatoes w/chilies
1 bay leaf
2 cloves mashed garlic
2 quarts water
Heaven Made Amazin Cajun Seasoning to taste
1 bunch green onions chopped
2 8 ounce jars mushrooms

Directions:
Cut chicken into bite size pieces and season with a little Heaven Made Amazin Cajun Seasoning, brown lightly in oil in large Dutch oven (magnalite or black iron). Remove chicken from pan. Cook onion, onion tops, green pepper until golden brown in remaining oil. Remove, leaving the oil. Add flour, cook slowly until brown, stirring constantly. (should be the color of mud when done). Add tomato sauce, mashed Rotel tomatoes, bay leaves, garlic, cooked vegetables, chicken and seasoning and remaining ingredients. Slowly add water (2 quarts may be too much), dissolving flour mixture, to desired consistency (thick, not runny). Bring to a boil, lower flame and simmer 2 hours or more. Serve over cooked white rice, green salad and garlic French bread.

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