1 large chicken, cut into pieces or 1.5 kg of chicken, cut into pieces
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon dried marjoram
1/4 cup butter or margarine
2 medium onions, sliced
1 cup chopped fresh parsley (aipão)
6 large carrots, peeled and cut in half
1 sprig of rosemary
4 cloves
9 grams black pepper
2 cups chicken broth
For the hush puppies (6 large)
1 1/2 cups cornmeal
2 tablespoons chopped fresh parsley or green onion
1 egg
1/4 cup milk
1/2 cup heavy cream or half-and-half
1 large chicken, cut into pieces or 1.5 kg of chicken, cut into pieces
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon dried marjoram
1/4 cup butter or margarine
2 medium onions, sliced
1 cup chopped fresh parsley (aipão)
6 large carrots, peeled and cut in half
1 sprig of rosemary
4 cloves
9 grams black pepper
2 cups chicken broth
For the hush puppies (6 large)
1 1/2 cups cornmeal
2 tablespoons chopped fresh parsley or green onion
1 egg
1/4 cup milk
1/2 cup heavy cream or half-and-half
Mix together the flour, salt, and marjoram in a bowl
Wash and dry the chicken pieces
Then, coat them evenly with this mixture
Shake off any excess flour from the chicken pieces
Set aside the remaining flour (2 tablespoons)
Heat 2 tablespoons of butter or margarine in a large skillet
Fry the chicken pieces, 4 at a time, until they're golden brown and cooked through (about 15 minutes), flipping them halfway through
Add more butter as needed to prevent sticking
Fry all the chicken pieces, adding more butter as needed
Then, set aside the fried chicken
Add the onion, parsley, carrot, rosemary, cloves, and black pepper to the skillet with the remaining butter or margarine
Cook, stirring occasionally, for 5 minutes
Add the chicken broth and 1 cup of water to the skillet
Bring to a boil, then reduce heat and simmer for 40 minutes
Now make the hush puppies: mix together the cornmeal and chopped parsley or green onion
Add the egg and milk, mixing until well combined
Plop this batter onto the fried chicken, leaving about 5 cm of space between each hush puppy
Cook over low heat for 10 minutes without covering the skillet
Then, cover and cook for an additional 10 minutes, or until the hush puppies are puffed and golden
Remove the hush puppies from the skillet and place them in a warm oven to keep warm
Serve hot
Just before serving, sprinkle with more chopped parsley or green onion.
