Alden's Grandmother's Cornbread
Kicked Up, recipe follows
Season the chicken generously with 2 tablespoons of Essence. Add the other tablespoon of the Essence to the cup of flour. Place the flour in a 1-gallon plastic bag and add the chicken to the bag. Shake the bag well to thoroughly coat the chicken with the flour. Remove the chicken from the bag and place on a plate to dry. Reserve the flour.
Heat the 1/2 cup of oil in a large iron skillet or Dutch oven
over medium-high heat. Brown the chicken in 2 batches, cooking for about 4 minutes on each side. Reserve the chicken on a plate lined with an absorbent cloth or paper towels.
Reduce the heat to medium. Add the onions to the hot oil and cook, covered, for 5 minutes, stirring occasionally to prevent sticking. Add the garlic
and thyme and cook for 1 minute. Add 3 tablespoons of the reserved flour to the pan and stir well. If the vegetables still have an oily appearance, add more flour, up to 2 more tablespoons. Cook for 3 minutes, stirring to prevent burning. Add the chicken stock
and bay leaves and bring to a simmer
. Return the chicken to the pan and cover. Simmer gently for 30 minutes or until the chicken begins to pull away from the bone. Add the green onions
and cook for 5 to 10 minutes longer.
Using a slotted spoon, place the chicken in a serving dish. Sprinkle with chopped parsley and serve immediately, with the cornbread passed at the table.