Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Creole Chicken

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Creole Chicken' — Farmers' Bulletin 771, 'Homemade Fireless Cookers and Their Use,' USDA, Feb. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Conversion: the original's optional thickening with browned wheat flour is replaced with cornstarch at exactly half the flour amount, as a slurry; the dish is otherwise naturally gluten-free. Fireless-cooker holding time converted to a covered low simmer.

An older stewing chicken is simmered, then finished in a tomato sauce with sweet peppers, onion, and a little ham. The fireless-cooker original translates cleanly to a covered pot on low heat.

Category: MainsServes: 6Time: 150 minComplexity: 3/5

Why this complexity: Long, slow simmer for a stewing chicken; Sauce is made separately, then combined.

Ingredients

  • 1 medium chicken (about 3 1/2 pounds), cut up as for stew
  • 1 pint boiling water (2 cups), plus more as needed
  • 6 ripe tomatoes, chopped, or one 28-ounce can tomatoes
  • 3 sweet red peppers, cut in small cubes
  • 3 sweet green peppers, cut in small cubes
  • 1/2 pound ham, finely chopped, or 2 to 3 slices bacon, finely chopped
  • 1 onion, about the size of an egg, chopped
  • 2 tablespoons butter or bacon drippings
  • 1 bay leaf
  • 1 tablespoon chopped parsley
  • 2 teaspoons salt
  • 1 1/2 teaspoons cornstarch mixed with 2 tablespoons cold water (only if the broth needs thickening)

Method

  1. Put the chicken in a pot with the boiling water, cover, and simmer gently for 30 minutes.
  2. Meanwhile, cook the onion in the butter or drippings until pale yellow. Simmer the tomatoes with the bay leaf for 15 minutes, strain, and pour over the onion.
  3. Add the ham and parsley to the tomato mixture and cook 15 minutes more. Stir in the peppers and the chicken's cooking stock and bring to a boil.
  4. Add the chicken pieces, cover, and simmer very gently until tender, about 1 1/2 hours (the original holds it 2 to 3 hours in a fireless cooker).
  5. If the broth seems thin, stir in the cornstarch slurry and simmer 1 minute. Remove the bay leaf and serve hot.

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