Frank Davis Thanksgiving Food

FRANK DAVIS' BACK-A-TOWN CHICKEN

Steps:

• Preheat oven 350 degrees.
• In a heavy cast iron Dutch oven, melt the margarine over high heat until it sizzles and fry the sliced onions (stirring constantly) for about 10 minutes until they carmelize to a dark brown.
• While the onions are cooking, sprinkle each piece thoroughly with Cajun seasoning, basil, salt, and black and cayenne pepper.
• Next, remove all but a thin layer of caramelized onions from the Dutch oven and set aside. A little at a time, alternating as you go, start adding to the Dutch oven the chicken and all of the remaining ingredients (including the browned onions-but not the soup). Note: Do not put any liquid in the pot! It will make it's own liquid.
• Put the lid on the Dutch oven and bake, covered, for about 1 1/2 hours or until the chicken starts to fall off the bone.
• Remove the chicken from the Dutch oven, place it on a serving platter, and stir the cream of chicken soup into the "pot liquor".
• Simmer the gravy until it is hot and bubbly and ladle it over the chicken.
• Serve with either baked potatoes, mashed potatoes or rice.