1 3-pound fryer 2 pints oysters, reserve liquor ½ cup butter ½ cup chopped onions ½ cup chopped celery ¼ cup chopped red bell pepper 1 TBS minced garlic ½ cup flour 1 quart chicken stock 1 cup heavy whipping cream ½ tsp...

• 1 3-pound fryer
• 2 pints oysters, reserve liquor
• ½ cup butter
• ½ cup chopped onions
• ½ cup chopped celery
• ¼ cup chopped red bell pepper
• 1 TBS minced garlic
• ½ cup flour
• 1 quart chicken stock
• 1 cup heavy whipping cream
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Louisiana Hot Sauce
• ½ tsp thyme
• ½ tsp basil
• 1 cup grated parmesan cheese
• ¼ cup chopped parsley
• Paprika

1. Wash and dry chicken; cut into 8 serving pieces; season with salt, pepper, and hot sauce
2. In a large sauté pan, melt butter over medium high heat; brown chicken lightly on all sides, remove and place into a baking dish; set aside
3. Into the same pan, add onions, celery, bell pepper, and garlic; sauté 3-5 minutes until wilted
4. Sprinkle in flour and whisk until blonde roux is achieved;
5. Add oyster liquor and stock, one ladle at a time, until all in incorporated
6. Add cream and 1 pint of oysters; bring to rolling boil and reduce to simmer; season with salt, pepper, thyme, basil and hot sauce
7. Place remaining oysters in casserole dish, pour in oyster sauce and top with cheese
8. Garnish with parsley and paprika
9. Bake, covered at 350° for 40 minutes until chicken is tender; remove cover and brown slightly

Serves 6