Poulet D.G

Poulet D.G (Chicken Plantains and Vegetables) -- a cross between stir-fried chicken meal and fricassee - classic French stew of chicken and vegetables. Perfect for holidays and gatherings!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Brown Chicken Season chicken on both sides with 1 tablespoon salt, 1 tablespoon 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat.

Step 2

Add ½ cup oil to pot. Add half the chicken, Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken or you can just place all the chicken tin the pot like I did and let it brown for about 10 minutes

Step 3

Blend the onions, parsley, and celery, garlic in a food processor or blender into a fine paste. Pour all the mixture into the pot, scraping up any browned bits with a wooden spoon. add Maggie , stirring occasionally, for about 8-10 minutes . Add about ½ a cup of water if need be.

Step 4

Mix the carrots and green beans into the pot of chicken; let it simmer for 2 to 3 minutes. Finally add the green peppers stir and let it blend, turn off the stove.

Step 5

Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling it back.

Step 6

Cut plantains into rounds about an inch thick

Step 7

Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking

Step 8

Fry the plantains until golden brown , then toss plantains with medley of chicken and vegetables . Hold off ,on this part, until you are ready to serve the meal

Step 9

Serve immediately.

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