Cajun Chicken

• 1 tsp. basil
• 1 tsp. thyme
• 1 tsp. rosemary
• 1 tsp. oregano
• 1 tsp. cayenne pepper
• 1 tsp. black pepper
• 1 tsp. salt
• 4 Tbsp. butter
• 10 to 14 pieces chicken, skinned
• 1 can beer
• 1 c. chicken broth
• 7 Tbsp. hot sauce
• 7 Tbsp. Worcestershire sauce
• 7 long stem green onions

1. Mix all spices and herbs together; set aside.
2. Wash and cut up the chicken as you choose and place in a large stew pan.
3. Pour in the beer, broth, hot sauce and Worcestershire sauce.
4. Let sit for 30 minutes (the beer is a tenderizer and will cook out).
5. Pour the liquid out and heat up butter in a large frying pan (do not let butter burn).
6. When butter has melted, add the spice mixture.
7. When spices start to smell, place as many chicken pieces into the pan without overcrowding them.
8. You might have to make another mixture of spices.
9. Let the chicken cook until it is brown on the side. Turn over; cook the other side.
10. Repeat until all chicken is cooked.
11. Place the chicken on a cookie sheet with sides.
12. Bake at 350u0b0 for 20 minutes, or until chicken is done.

basil, thyme, rosemary, oregano, cayenne pepper, black pepper, salt, butter, chicken, beer, chicken broth, hot sauce, worcestershire sauce, long stem green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563154 (may not work)