Chicken Aux Gros Oignons




  • 1 young hen, about 4 lbs, cut into serving pieces
  • Salt and Cajun Chef Cayenne Pepper
  • Flour
  • 1/4 cup vegetable oil
  • 3 large onions, thinly sliced
  • 1 cup chopped bell peppers
  • 1 cup water
  • 1 cup whole kernel corn (optional)
  • 1 cup young peas (optional)
  • 1/2 lb fresh mushrooms, sliced (optional)
  • 3 Tbsp chopped parsley or Zatarains Parsley Flakes 


Season the chicken generously with salt and cayenne. Lightly dust the chicken with the flour. Heat the oil in a large heavy pot over medium heat. Add the chicken. Sauté it, stirring often, for about 10 minutes, or until the chicken is browned evenly. Scrape the bottom of the pot to loosen any browned particles. Add the onions and bell peppers. Stir for about 15 minutes, scraping the bottom of the pan to loosen any browned particles. The onions should be soft and golden. Add the water and stir to mix well. Reduce the heat to medium-low and cook, partially covered for one hour, or until the chicken is tender. Stir occasionally. If you wish to add the corn, peas and/or mushrooms, add them now and cook for about 15 minutes, or until all is heated through. Adjust seasonings. Add the parsley and serve immediately over rice. Serves about 8.

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Cajun Chef Cayenne Red Pepper

Cajun Chef Cayenne Red Pepper...

Made from dried select Louisiana cayenne pepper which are ground. Use it on poultry, beef or seafood..


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