A Spoon Full of Lovin'

1 LARGE FRYER, CUT INTO SERVING PIECES

WATER FOR CHICKEN

½ CUP OIL

⅓ CUP SUGAR

1½ CUPS WATER

1 CUP CHOPPED ONION

½ CUP CHOPPED CELERY  

½ CUP CHOPPED BELL PEPPER

¼ CUP DICED GARLIC

2 CUPS CHICKEN STOCK

1 TSP. THYME

2½ TSP. BASIL

½ CUP SLICED GREEN ONIONS

¼ CUP CHOPPED PARSLEY

SALT AND BLACK PEPPER

LOUISIANA GOLD PEPPER SAUCE

SEASON CHICKEN USING SALT, PEPPER, THYME AND BASIL. IN A CAST-IRON CHICKEN FRYER, 

HEAT OIL OVER MEDIUM-HIGH HEAT. ADD CHICKEN, SKIN-SIDE DOWN AND COOK UNTIL 

GOLDEN BROWN ON ALL SIDES. ALLOW CHICKEN TO STICK TO PAN, ADDING A LITTLE WATER EACH TIME. WHILE CHICKEN IS COOKING, MELT SUGAR IN AN 8″ CAST-IRON SKILLET UNTIL ALMOST BROWNED. SLOWLY ADD 1½ CUPS WATER TO SUGAR MIXTURE UNTIL BRULOT IS COMPLETELY DISSOLVED. SET ASIDE.

INTO CHICKEN SKILLET, ADD ONIONS, CELERY, BELL PEPPER AND GARLIC. SAUTE 3 TO 5 MINUTES OR UNTIL VEGETABLES ARE WILTED. POUR IN CHICKEN STOCK, ONE LADLE AT A TIME, UNTIL ALL IS INCORPORATED. POUR SUGAR/WATER MIXTURE OVER CHICKEN, COVER AND ALLOW TO SIMMER FOR APPROXIMATLEY 15 MINUTES. ADD GREEN ONIONS AND PARSLEY. SEASON TO TASTE USING SALT, PEPPER AND LOUISIANA GOLD. 

SERVES 4