I grew up with Chicken Suzanne on the dinner table regularly. Named by my father, for my mother Suzanne, her big red pan must be 50 years old, perhaps more.
She never wrote down the recipe that I know of, but it’s pretty ingrained. Today I made it for my dad, sending over to him pre the cooking so he can chew on his wings and gunk fresh for dinner tonight.
The corona is keeping us separated, but that’s no reason he shouldn’t have something yummy to eat.
So, it’s a simple recipe. Today I had some extra yellow squash which I added to the cut carrots, onions and celery. Place them, along with some chicken livers in the bottom of a pan. Add salt and pepper.
Toss your cleaned and dried chicken in a big bowl with some olive oil, salt, pepper and onion powder. Coat the chicken.
Place in pan skin side up and sprinkle with poultry seasoning. Turn chicken skin side down and add generous chunks of butter all around.
Place in preheated 350 degree oven for half an hour, turn chicken skin side up. Give the vegetables the slightest turn, add a 1/4 cup of water if there isn’t juice in the bottom. Baste the chicken.
Baste again in 20 minutes then cook until you have a crisp skin.
Mom always served it with white rice.