Earl Peyroux, a New Orleans chef who studied at Le Cordon Bleu in France started his “Gourmet Cooking” show in 1977 out of WSRE 23 in Pensacola, FL. His series included many very accessible French, Creole, and Cajun recipes. I like this dish because it is deliciously simple and unpresuming. The flavor of the garlicky sauce is, well, perfect. Peyroux says he got the recipe from his mother who learned how to make the dish from her French grandmother. A Peyroux family favorite, the dish was often served on birthdays.
Makes 8 to 10 servings
- 3 chickens, cut for frying
- peanut oil for frying
- 6 lbs small potatoes
- a full head of garlic, minced
- 1/2 cup water
- 1/2 cup parsley, snipped
- Salt and pepper to taste
- Remove the skin from the chicken pieces. Rub them with pepper and salt and fry in oil until tender, 20 minutes.
- While the chicken is frying, boil small potatoes until they are just about done. Drain water. Cut any potatoes that are too big, in half.
- Transfer chicken to a large dutch oven with close-fitting lid.
- Transfer potatoes to the skillet and fry in the same oil in which you fried the chicken. When browned, add them to the chicken in the dutch oven. Sprinkle the garlic and parsley over and toss to mix all. Pour in the water and cover the dutch oven.
- Place the dutch oven on the stove top. Simmer chicken, potatoes and garlic gently, covered, for 10 minutes. Remove lid and stir a few moments until the gravy is the consistency you prefer. Salt and pepper to taste. Ladle into bowls and serve.