Today around the dinner table we are sharing family memories and of course that leads to food.
My Grandmother (Dad Mom) -raised 12 kids and cooked lunch everyday. But to make things easy -she had a set menu that never really changed. If it was Monday Beans- if it’s Sunday : Smothered Chicken , Rice, Macaroni and cheese, green peas and her version of Pear Salas served on a lettuce cup. So today I am sharing her Lunch with you – So Pull up a chair and pass the Sweat Tea….. Lisa
1 (3- to 4-pound) chicken, cut into 8 pieces
Salt and freshly ground black pepper
1 cup all-purpose flour
3 tablespoon vegetable oil
3 cups of the trinity (chopped bell pepper, onions and celery)
3 cloves garlic, very finely chopped
1 bay leaf
1 cup chicken stock
Season the chicken with salt and pepper or Rouses Cajun seasoning. Dust chicken on all sides in flour.
Heat the oil in a large heavy pot over medium-high heat until shimmering. Add the chicken to the hot oil and brown on all sides.
Add the trinity, garlic and bay leaf. Stir in the stock. Reduce the heat to medium-low. Cook with the lid on, stirring occasionally, until tender. (When the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees when measured with an instant-read thermometer, the chicken is done).
Taste and adjust the seasoning with salt and black pepper or Cajun seasoning. Discard bay leaf
Southern Pear salads :
- 2 cans pear halves, drained
- 1/2-3/4 cup mayonnaise (Blue Plate)
- cheddar cheese
- lettuce leaf
- maraschino cherries, optional
- Place drained pear halved center side up on a lettuce leaf . Add about 1 TBS mayo to the center of each pear half. Then sprinkle cheddar cheese over the top. Top with maraschino cherries if desired!
- Serve and enjoy!