Most people shy away from chicken dishes when they go out to eat. You can miss out on a great dish. Here is a classic dish from Galatoire’s.
4 Ripe Tomatoes
1 Fryer Chicken, cut into 8 pieces
2 teaspoons Salt plus additional to taste
Freshly Ground Black Pepper to taste
2 tablespoons Salted Butter
1 Celery Stalk, diced (about 1/2 cup)
1 small Green Bell Pepper, diced (about 1 cup)
1/4 cup Tomato Paste
1 Bay Leaf
1 teaspoon Cayenne Pepper
1 teaspoon Hot Paprika
3 cups Chicken Stock
3 cups Steamed White Rice
1/4 cup chopped Curly Parsley, for garnish
Preheat oven to 400 degrees. Bring 1 quart of water to a boil in a medium saucepan.
Blanch the tomatoes in the water about 1 minute, just until the skin breaks. Remove the hot tomatoes from the water and drain. Allow them to cool for 10 minutes, then pull off the skin and discard it. Seed and coarsely dice the tomatoes, then set them aside.
Rinse the chicken pieces and dry them thoroughly. Season the chicken gererously with salt and black pepper and bake on a rimmed baking sheet for 30 minutes until golden brown, turning the peices after 15 minutes.
While the chicken is baking, begin making the Creole sauce. Melt the butter in a large stockpot over high heat. Add the celery, bell pepper, and tomatoes and saute for 7 to 10 minutes, until the tomatoes are nearly dissolved and the vegetables begin to carmelize. Reduce the heat to medium and add tomato paste, bay leaf, 2 teaspoons salt, the cayenne pepper, and paprika. Allow the mixture to simmer for an additional 3 to 4 minutes. Add the chicken stock, raise the heat to high-medium, and bring to a boil. Reduce the heat to medium and cook for 20 minutes, or until the sauce is slightly thickened.
Remove the chicken from the oven and add the pieces to the pot of creole sauce. Simmer the chicken and sauce together for 5 minutes.
Serve the chicken creole with the steamed white rice and garnish with parsley.