Chicken Bucco

1 large chicken
4 cups vegetable oil
1 medium onion, chopped
1 garlic bulb
1 large tomato, diced
1 cup dry white wine
1 cup chicken stock
1/4 cup fresh parsley
Tony Chachere's seasoned salt
1/2 teaspoon oregano
1/2 teaspoon basil
Garlic bread:
2 cloves garlic
4 tablespoons butter, melted
Italian seasoning

Preheat oven to 350F. Separate chicken parts. Season with seasoning salt, pepper, oregano and basil. Sprinkle chicken with flour. Set aside. Heat cooking oil to just before smoking. While oil is heating on medium high heat, cut up onions, garlic, tomato and parsley. Mince garlic with mincer or mallet. Sear chicken on both sides. Remove from pot. Drain all the oil but 1/4 cup. Add onions, garlic tomatoes and cook for 4 minutes. Stir in wine, stock and parsley. Season the mix to taste with more salt. Place the chicken back on top of this mixture. Cover and bake 45 minutes. Serve over angel hair pasta or rice with garlic bread. Slice bread lengthwise. Fry garlic on medium high heat in butter in a large, flat non-stick pan. Sprinkle oregano and Italian seasonings. Dip each piece of bread in hot garlic butter.

Serves 5.

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Cajun Country -- New Iberia, Louisiana