Red Bitch Fricassee
5 lb. hen
1 ½ T sea salt for water
Dozen Roma tomatoes, quartered lengthwise
2 T Kosher salt
Black pepper, to taste
Extra Virgin Olive Oil
3 green tomatoes, coarsely chopped (omit if not available in winter)
1 large red bell pepper, coarsely chopped
1 medium Vidalia onion, coarsely diced
1 medium sweet yellow onion, coarsely diced
3 T minced garlic
8-10 heirloom tomatoes (can use fresh frozen in winter)
1 lb. smoked sausage, cut into ¼- ½” slices (long link)
3 hot cherry peppers (pickled), minced
2 C chicken stock from boiled hen
1 bunch collard greens, cleaned and chopped
1 bunch turnip greens, cleaned and chopped (can use mustard greens if preferred)
½ C Crystal hot sauce
Serves 15 – 20 hungry folks!
On a low boil, cook hen for roughly 50 minutes (until legs are pulling away from body) covered in lightly (sea) salted water in 5 qt. Dutch oven or stock pot. Let hen cool in stock. You can do this a day ahead if preferred.
Quarter Romas and lay skin side down on 9 x 12 baking sheet; drizzle with extra virgin olive oil, sprinkle with kosher salt and black pepper. Slow roast at 350 degrees for 45 minutes or until liquid has cooked out and tomatoes are slightly charred.
While Romas are roasting, coarsely chop and dice green tomatoes, red bell pepper, and onions. Mince garlic. Sauté these in 12“ skillet in extra virgin olive oil until liquid has cooked down and onions are caramelized. Add sausage pieces to the pan, continuing to cook until sausage begins to crisp slightly. Dice half heirloom tomatoes; pulse the other half heirloom tomatoes in food processor to chunky sauce. Add diced and sauced tomatoes to skillet; cook on low for 25 minutes while proceeding with the following.
When hen has cooled, remove from stock. Pull meat into chunky pieces, discarding bones, skin and cartilage. Place 2 C chicken stock in Dutch oven or stock pot—set & store remaining stock aside for use in another recipe, if you please. Add chicken, sausage and tomato sauce to the big pot with stock. Add minced cherry peppers. Cook over burner on low heat for 1 ½ hours to mingle flavors. Season to taste with sea salt and black pepper.
½ hour to 45 minutes prior to serving, add cleaned and chopped greens to big pot. (If preferred, greens can be added earlier and all can cook on low several hours / all day in a crock pot.)
Fifteen minutes prior to serving, season liberally with Crystal hot sauce, using ½ C—more, or less, according to spiciness desired. Serve Red Bitch Fricassee over rice. Enjoy!!
1 ½ T sea salt for water
Dozen Roma tomatoes, quartered lengthwise
2 T Kosher salt
Black pepper, to taste
Extra Virgin Olive Oil
3 green tomatoes, coarsely chopped (omit if not available in winter)
1 large red bell pepper, coarsely chopped
1 medium Vidalia onion, coarsely diced
1 medium sweet yellow onion, coarsely diced
3 T minced garlic
8-10 heirloom tomatoes (can use fresh frozen in winter)
1 lb. smoked sausage, cut into ¼- ½” slices (long link)
3 hot cherry peppers (pickled), minced
2 C chicken stock from boiled hen
1 bunch collard greens, cleaned and chopped
1 bunch turnip greens, cleaned and chopped (can use mustard greens if preferred)
½ C Crystal hot sauce
Serves 15 – 20 hungry folks!
On a low boil, cook hen for roughly 50 minutes (until legs are pulling away from body) covered in lightly (sea) salted water in 5 qt. Dutch oven or stock pot. Let hen cool in stock. You can do this a day ahead if preferred.
Quarter Romas and lay skin side down on 9 x 12 baking sheet; drizzle with extra virgin olive oil, sprinkle with kosher salt and black pepper. Slow roast at 350 degrees for 45 minutes or until liquid has cooked out and tomatoes are slightly charred.
While Romas are roasting, coarsely chop and dice green tomatoes, red bell pepper, and onions. Mince garlic. Sauté these in 12“ skillet in extra virgin olive oil until liquid has cooked down and onions are caramelized. Add sausage pieces to the pan, continuing to cook until sausage begins to crisp slightly. Dice half heirloom tomatoes; pulse the other half heirloom tomatoes in food processor to chunky sauce. Add diced and sauced tomatoes to skillet; cook on low for 25 minutes while proceeding with the following.
When hen has cooled, remove from stock. Pull meat into chunky pieces, discarding bones, skin and cartilage. Place 2 C chicken stock in Dutch oven or stock pot—set & store remaining stock aside for use in another recipe, if you please. Add chicken, sausage and tomato sauce to the big pot with stock. Add minced cherry peppers. Cook over burner on low heat for 1 ½ hours to mingle flavors. Season to taste with sea salt and black pepper.
½ hour to 45 minutes prior to serving, add cleaned and chopped greens to big pot. (If preferred, greens can be added earlier and all can cook on low several hours / all day in a crock pot.)
Fifteen minutes prior to serving, season liberally with Crystal hot sauce, using ½ C—more, or less, according to spiciness desired. Serve Red Bitch Fricassee over rice. Enjoy!!
No comments:
Post a Comment