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
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- 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.
- Bake until skin is golden brown and crispy and an instant-read thermometer inserted in thickest portion registers 165°, 35 to 40 minutes.
- 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.
- 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.