Roasted Chicken Quarters with Spicy Tasso Sauce

Roasted Chicken Quarters

If you enjoy this spicy tasso sauce, it tastes just as good on seafood and pork.

Roasted Chicken Quarters with Spicy Tasso Sauce
Makes 4 to 6 Servings
  • 4 chicken quarters
  • 2 tablespoons olive oil
  • 1 tablespoon plus ½ teaspoon Creole seasoning, divided*
  • 1 tablespoon unsalted butter
  • 4 ounces tasso, finely chopped
  • ½ cup chopped green onion
  • ½ cup dry white wine
  • 2 tablespoons chopped fresh parsley
  • 1 cup heavy whipping cream
  • 1 tablespoon hot sauce
  • Hot cooked rice, to serve
  • Garnish: chopped fresh parsley
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. Pat chicken dry with paper towels. Drizzle with oil, and sprinkle with 1 tablespoon Creole seasoning; rub to evenly coat all sides. Place chicken on prepared pan.
  3. Bake until skin is golden brown and crispy and an instant-read thermometer inserted in thickest portion registers 165°, 35 to 40 minutes.
  4. Meanwhile, in a small saucepan, melt butter over medium heat. Add tasso, and cook, stirring occasionally, until browned and crisp, about 5 minutes. Stir in green onion, and cook, stirring occasionally, until softened and aromatic, about 2 minutes. Add wine, scraping browned bits from bottom of pan with a wooden spoon. Add cream, and cook, stirring occasionally, until thickened and coats the back of a spoon, 15 to 20 minutes.
  5. Remove from heat, and stir in parsley, hot sauce, and remaining ½ teaspoon Creole seasoning. Spoon sauce over servings of chicken. Serve with rice. Garnish with parsley, if desired.
*We used Tony Chachere’s Original Creole Seasoning.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.