Although not a native of the South, Chef Russell Davis knows his way around Southern food. After years of cooking in New Orleans, Chef Davis opened a restaurant alongside his wife. Eliza Restaurant & Bar, named for their daughter, Eliza, is committed to local seafood and scratch cooking. The contemporary Creole cuisine ranges from Louisiana crab cakes, shrimp remoulade and fried green tomatoes.
- 4 chicken breasts, approx. 3 lb.
- ¾ cup all-purpose flour, plus flour for dusting chicken
- ½ cup vegetable oil
- 2 cups diced yellow onion
- 1 cup diced bell pepper
- 1 cup diced celery
- 10 garlic cloves, minced
- 3 cups water
- 2 teaspoon thyme
- 1 teaspoon sage
- 1 tablespoon kosher salt
- 1 teaspoon cracked black pepper
- Long grain rice, cooked
- Heat oil over high heat in sauté pan. Dust chicken in flour and cook in skillet for 4-5 minutes per side until well browned. Remove chicken and rest on a plate. Turn heat down to medium. Working quickly, add ¾ cup of flour to pan to make a medium brown roux, whisking constantly to ensure that the flour does not stick and burn.
- Add onion, bell pepper, celery and garlic and cook 10 minutes until soft. Add herbs and season with salt and pepper. Slowly add water, stirring constantly.
- Cut chicken into large pieces (approximately 3 pieces per breast) and add back to the pot. Cook on low for at least 1 hour or until chicken is fork tender. Serve over long grain rice with your favorite Louisiana hot sauce and French bread.
Food images provided by Louisiana Travel Association | Headshots provided by Bread & Butter PR