Creole Fried Chicken

1 whole fryer chicken (about 4 lbs), cut up into 12 pieces
½ C whole wheat flour
4 T olive oil
1 C carrots, medium dice
¼ C garlic, minced
4 T Bayou Cajun
2 C onions, chopped
1 C celery, small dice
3C wilted collard greens

Preheat the oven to 350°. Mix the flour and the Creole Seasoning in a large flat pan until well-incorporated. Working with two large sauté pans, heat ½ of the olive oil in each. Dredge the chicken in the seasoned flour. When the oil is hot, place 6 chicken pieces in both pans skin side down. Brown on one side for 5-6 minutes, then turn over for 3-4 more minutes. Remove pieces from pan and drain on paper towels. Pour the dripping from one pan into the other. Brown the onions for about 4 minutes and then add the carrots, celery and garlic. Brown for another 4-5 minutes, then add the collard greens. Sauté until the greens are cooked, about 4 minutes. Place the vegetable mixture in the bottom of a large baking dish. Add the chicken pieces skin side up. Cook uncovered for 40-45 minutes, or until the chicken is nearly cooked through. Turn the broiler on and broil chicken until crisp, about 5-10 minutes more.

Serve hot.
Yield: about 6 servings