Recipe of the Week




Prep Time: 1½ Hours
Yields: 4–6 Servings

On a recent trip to Israel, I discovered a dish that I had first seen on a visit to Seville. The wonderful garlic and sherry flavor on this roasted chicken reminds me of our Creole roots.

1 (3-pound) fryer chicken
¼ cup sliced garlic
salt and black pepper to taste
granulated garlic to taste
5 slices bacon, roughly chopped
3 tbsps olive oil
1 cup flour
1 cup chicken stock
½ cup dry sherry
1 tbsp chopped thyme leaves
1 tbsp chopped tarragon leaves
2 tbsps chopped parsley
1 tbsp butter, chipped

Preheat oven to 350°F. Rinse chicken under cold running water then cut it into 8 serving pieces. Drain chicken in colander and pat dry. Season meat with salt, pepper and granulated garlic. Set aside. In a large ovenproof skillet over medium-high heat, add bacon and cook 3–4 minutes or until fat is rendered, stirring constantly. Using a slotted spoon, transfer bacon to a bowl and set aside. Into the bacon fat, add olive oil and heat over medium-high heat. Dust chicken with flour, shaking off excess. Once oil is hot, fry chicken, a few pieces at a time, 10–12 minutes or until golden brown on all sides. NOTE: Heat may need to be adjusted to avoid scorching flour and oil. Remove chicken and set aside. Add sliced garlic to skillet and sauté 1–2 minutes or until golden brown. Add chicken stock, dry sherry, thyme and tarragon then return fried chicken to skillet, skin-side up. Sprinkle with reserved bacon, parsley and chipped butter. Transfer skillet to oven and cook 40–45 minutes or until chicken is cooked through and tender, basting twice during cooking process. Serve over steamed yellow rice or noodles.

























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