Mo’Nique’s Cookbook: Skinny Cooks Can’t Be Trusted

It would take the Academy Award Winner and Comedian Mo’Nique to have a cookbook which includes in the title, “Skinny”,  affectionately about the people who are butt of her jokes.- MCCN Editor

Amazon Editorial

From the cover of Essence to the stage at the Apollo, from reruns of her hit show The Parkers to her reality program Mo’Nique’s F.A.T. Chance, Mo’Nique exults in the joys of being a large woman. Here, she explores the great love of her life—food. But this isn’t food South Beach diet style. This is food with flavor, from chocolate and cream to sugar and butter and everything in between

In Skinny Cooks Can’t Be Trusted, Mo’Nique’s fondest food memories (like her mama’s stuffed fish that blew up in the oven but made it to the table anyway) are accompanied by cooking tips (when in doubt, taste it to make sure), food strategies (gather everything in one place so you don’t tire yourself out runnin’ around the kitchen), and “what to wear if you’re gonna go there” (because if done right, good food can lead to good lovin’!).

Famous Chef G. Garvin consulted on this project

Monique’s Smothered Chicken Recipe:

Ingredients

2 cups canola oil
1 (3-lb) chicken, cut into pieces
1 teaspoon salt
2 teaspoons garlic salt
2 teaspoons seasoning salt
1 teaspoon chopped fresh thyme
1 TSP chopped fresh rosemary
2 cups all-purpose flour
2 tablespoons unsalted butter
2 celery stalks, diced
2 small white onions diced
3 garlic cloves, crushed
3 cups chicken stock

Directions

1. Heat the oil in a large cast-iron skillet over medium-high heat.

2. Wash the chicken, pat dry, and season well with the salts and herbs.

3. Dredge the chicken in 1/2 cup of the flour and shake off any excess. Lay the chicken pieces into the hot oil and cook for 7 to 8 minutes on each side. Remove to paper towels to absorb the excess oil.

4. Gradually whisk the remaining 1 1/2 cups flour into the oil remaining in the skillet, and cook over medium heat until it begins to brown.

5. Add the butter, celery, onion, garlic, and stock and mix thoroughly. Put the chicken back into the skillet, cover and cook for another 15 to 20 minutes.

 

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