ingredients

1 3 pound chicken, all skin and visible fat removed (don't worry about the wings), cut into 8 pieces

2 tablespoons plus 2 teaspoons Chef Paul Prudhomme's Poultry Magic® or

Meat Magic®, in all

4 cups chopped onions, in all

2 cups chopped green bell peppers, in all

2 cups sliced fresh mushrooms, in all

3 cups fresh collard greens, in all

3 bay leaves

2 1/2 cups defatted chicken stock, in all

1/4 cup all-purpose flour

2 14-1/2 ounce cans diced tomatoes

3 cups cooked long grain white rice

how to prepare

Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.

Sprinkle all surfaces of the chicken evenly with 1 tablespoon of the Poultry Magic (or Meat Magic) and rub it in well. Place the chicken in the pot, in batches if necessary, and cook, turning twice, until browned on all sides, about 10 minutes in all. When the chicken is brown, remove it from the pot and set it aside.

To the same pot add 2 cups of the onions, 1 cup of the bell peppers, 1 cup of the mushrooms, 1 cup of the greens, the bay leaves, and the Poultry Magic (or Meat Magic). Cook, scraping the bottom of the pot frequently, until the vegetables begin to stick, turn brown, and seem in danger of burning, about 5 minutes. Add ½ cup of the stock, scrape the bottom of the pot clear, and cook, scraping occasionally, until the stock is almost absorbed, about 6 minutes. Blend in the flour and cook until it starts to brown, about 3 minutes. Add the tomatoes with their liquid and the remaining ingredients and bring to a boil. Add the chicken and any juices that have accumulated. Reduce the heat to a fast simmer and cook, covered, until done, approximately 20 minutes. Serve over the rice.

Chicken Brassica

from the kitchen of Chef Paul Prudhomme

Makes 4 servings