Frickin Open Range Fricassee

So I've been a bit tardy at updating this. I'm sorry. Really I am, for the 1 or two folks that read it.

I've had a run in with my town that has been consuming a lot of my time lately. Apparently you are not allowed to have someone *sister-in-law* sleep in your basement. Sure safety is a factor, but I grew up sleeping and practically living in my basement. WTF gives?! An annonymous caller tipped off the town, which I can only assume is a nosy neighbor. Next house...middle of the woods.

Any way. So this is back a few nights ago. I had some chicken drum sticks, legs, whatever you want to call them, defrosting, and the prospect of grilling them with some pre-processed sauce did not seem too appealing. So I went hunting though the pantry rack and found the following.

1 Jar of medium heat salsa
Russet Potatoes
Onions
Garlic
Celery (found them in the fridge)
Wild Rice
Pepper
Smoked Paprika
Cumin

So I do know a fricassee is generally poultry in a light sauce or a reduction of a light liquid, but I'll call my creations what I want to darn it :)

So here is what you do.

Bust out your largest cast iron skillet, put some butter or oil in the bottom and let it get nice and hot.
Pre-heat your oven to 325 now too.

While that thermo reaction is happening, chop very roughly the onions, celery, and mash and chop the garlic. Also cut the potatoes length wise, and then lengthwise again to get long quarters, and then slice them on the bias to get two small slices of potato. I used 4 potatos.

Drop all of this into the cast iron skillet. If you don't have a spalsh/spatter guard, I highly suggest you go down to Ikea and get one on the cheap. Let the saute for 2-3 minutes or until the onions get nice and carmelized. Nows a good time to hit this with some pepper and paprika. While your doing this, coat the chicken in a LIGHT dusting of flour. Then remove everything from the skillet and brown your chicken on all sides. (hit each side with a dash or so of cumin and a few healthy grinds of pepper) Figure 1 minute worth with the heat on high for each side. Then when the legs are browned, toss everything back into the pan, and let it cook a 2-3 more minutes to let the vegitation mingle with the fat of the chicken.

Now crack open the salsa, add it in, let everyone get nice and comfortable in there, feel free to add some wine here if you want. You don't want to. But I did. You should too. =)

Now, cover with aluminum foil, and put it in the middle of your oven for 30-45 minutes or until the chicken isn't bleeding anymore near the bone, or the temp of the meat hits 170 ish.

I served this with the wild rice, (follow the directions on the package!) and some frenched string beans with butter.