From the Dinosaur BBQ cookbook, this is a Creole variation on Chicken Scaparello, a classic Italian dish.

4 lbs chicken, cut into pieces and skinned (I used drumsticks)
Creole seasoning
1/2 cup olive oil
1 large red onion, chopped
1 large red bell pepper, chopped
10 large cloves garlic, chopped
2 cups chicken broth or stock
6 pickled pepperoncini, chopped
1 1/2 cups Mutha Sauce (See post below)
3 bay leaves
1 tsp dried thyme
3 tsp white wine vinegar
salt and pepper


Remove skin from chicken, trim fat, and rub Creole seasoning (mostly paprika, onion powder and garlic powder) into chicken pieces. Heat half the olive oil over large skillet over medium-high heat. Add chicken pieces and brown all sides. Put chicken aside, and remove fat and oil from skillet. Replace with the rest of the olive oil, and saute garlic for a few minutes. Add onions and red peppers, season with salt and pepper, and cook until soft. Add chicken broth, Mutha sauce, vinegar, pepperoncini, bay leaves, and thyme. Season with salt and pepper. Return chicken, and bring mixture to a simmer. Simmer partially covered over medium heat for 35-40 minutes, stirring occasionally, until chicken is cooked. Skim oil off of surface, remove bay leaves, and serve over rice.



7/10: The sauce was really tasty because the chicken broth I used was a rich dark homemade one. I think this recipe could be changed to make a really good gumbo, adding just some celery, brown roux or toasted flour, and Andouille sausage.