RCI-SP.004.0201.001
Lucille's Favorite
Lucille's Favorite from the Recidemia collection
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- chicken or 6 chicken leg quarters.1 whole
- – 3 lbs of smoked sausage2 unit
- 1 medium
- 1 small
- Tony's Creole seasoning2 tbsp
- 1 tbsp
- 1 unit
- either pre-made biscuits or home biscuits to lay on top1 unit
Method
1
Season the whole chicken and smoked sausage generously with Tony's Creole seasoning and salt, coating evenly on all sides.
2
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the seasoned chicken and sausage in batches until golden on all sides.
12 minutes
3
Remove the browned chicken and sausage from the pot and set aside, leaving the drippings in the bottom.
4
Add the tomato sauce and tomato paste to the pot, stirring well to combine with the browned bits and drippings.
2 minutes
5
Return the chicken and sausage to the pot, stirring to coat with the tomato mixture, then add the red wine vinegar and stir to incorporate.
6
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 35-40 minutes until the chicken is tender and cooked through.
38 minutes
7
Preheat the oven to 375°F if using home-made biscuits, or follow package instructions if using pre-made biscuits.
8
Arrange the biscuits on top of the chicken and sausage stew, spacing them evenly so they cook through without touching the liquid directly.
9
Uncover the pot and transfer it to the oven, or place biscuits on top and bake uncovered at 375°F for 12-15 minutes until the biscuits are golden brown.
14 minutes
10
Remove from oven and let rest for 5 minutes before serving directly from the pot or plating into bowls.