I decided to try something out of the blue today for dinner. I had skinless/boneless chicken, celery, carrots, 2 red onions, and 2 green bell peppers sitting in the refridgerator. So I thought of what I could to make a meal out of it, something that is different, but would be good. When I settled on something to try, and told my roommate, even she was skeptical about how good it’d be. Well when all was said and done, I impressed myself. The meal turned out to be really fantastic, that I’m going to do it again real soon. I thought I’d share what I did here, in case you want to try it out.
- 3 skinless and boneless chicken cutlets
- 3 stalks of celery
- 3 stalks of carrots
- 2 ripe green bell peppers
- 2 ripe red onions
- 3 cloves of garlic
- 1 bottle Frank’s Durkee Hot Sauce
- 1 stick of butter
- fresh parsley (optional)
- scallions/green onions (optional)
Dice up the celery, carrots, bell peppers, onions, and mince the garlic. Put it all in one big bowl, sprinkle sea salt to taste, and stir. Rinse the chicken, and lay in a cast-iron skillet (dutch oven will work too), then spoon the vegetables/garlic over the chicken so it covers the chicken and spread it evenly in the skillet. Ground some fresh pepper over the top, and slowly pour Frank’s hot sauce over the top.
Preheat the oven to 375 degrees, and put the skillet in the oven for 55 minutes or until the chicken is cooked (cut down the middle, and if there’s no pink, it’s done.) In a pot on the stove, pour half a cup of Frank’s hot sauce in the pot, and throw the stick of butter in there. Heat it on medium until the butter completely melts and the sauce starts bubbling. Take it off the stove and pour in a gravy boat if you have one, if not, a regular bowl will work. Brush the vegetables off the top of the chicken, and pour the hot sauce/butter over the chicken. Chop up the parsley and scallions/green onions and sprinkle it over the chicken and vegetables. Serve the meal on plates. Bon appetit.