great recipes for black history month

Celebrate Black History Month with These Recipes

Southern fried chicken with gravy and succotash

-Francine Segan, Betty Food+Home Editor

February is Black History Month and these recipes, adapted from an 1881 cookbook written by an ex-slave, are the perfect way to celebrate!

Southern Fried Chicken with Gravy

Serves 4

fried chickenIngredients:

1 frying chicken cut into 10 pieces: 4 breast
sections, 2 thighs, 2 drumsticks, 2 wings
Salt and pepper
1 teaspoon cayenne pepper
1 1/2 cups self-rising flour plus more as needed
Peanut or vegetable oil for frying
1/3 cup chicken stock


1. Place several ice cubes into a bowl of cold water and soak the chicken for 5 to 10 minutes. Pat dry and liberally season with salt and pepper.

2. Put the cayenne pepper and flour into a large bowl and add more salt and pepper. Roll each piece of chicken into the flour.

3. Fill a heavy bottom skillet with oil to a depth of 3/4 inch. Heat the oil over high heat until hot, but not smoking. Put the dark meat pieces into the skillet first as they take longer to cook than white meat. Put the pieces into the hot skillet one at a time, slowly, so that the oil temperature doesn’t drop. After they have been cooking for about 5 minutes slowly add the breast pieces. Brown the chicken well on one side before turning, about 8 minutes per side.

4. Remove the cooked chicken pieces and place on absorbent paper.

5. Pour off all but 2 tablespoons of the oil, add 1 tablespoon of flour and stir well over a low flame. Gradually add the chicken stock and continue stirring until smooth. Season with salt and pepper and serve on the side.


Serves 8


1 purple onion, diced
6 ounces Canadian style bacon, diced
2 tablespoons unsalted butter
1 pint cherry tomatoes, halved
1 1/2 cups frozen Lima beans, about 10 ounces
1 1/2 cups frozen sweet corn kernels, about 10 ounces
Salt and pepper
1/2 cup chopped walnuts


1. Sauté the onion and Canadian bacon in butter over medium heat until the onions are soft, about 5 minutes.

2. Add the tomatoes and cook until softened, about 4-5 minutes. Add the lima beans and corn and simmer until tender, about 5 minutes.

3. Season to taste with salt and pepper and top with walnuts. Serve hot.


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