Chicken A La Louisianne Recipes

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CHICKEN A LA LOUISIANNE



Chicken a La Louisianne image

There was a restaurant in the French Quarter, on Rue Iberville, called La Louisianne. This is one of their signature Creole chicken dishes. La Louisianne was established in 1881. Prep time does not include boiling chicken.

Provided by Miss Annie

Categories     One Dish Meal

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 14

1 chicken, boiled until just tender,then cut into serving pieces
1 tablespoon peanut oil
6 tablespoons butter
1 tablespoon flour
1 (10 ounce) can beef consomme
12 button mushrooms, sliced
12 ripe olives, sliced in half
1 jar marinated artichoke hearts, drained
1/4 cup good dry sherry
creole spices
salt
cayenne pepper, to taste
orange slice, for garnish,if desired
parsley, if desired (to garnish)

Steps:

  • Brown chicken pieces in hot peanut oil and 4 tablespoons butter.
  • When browned, put cooked chicken on a platter and place into a warm 200-degree oven.
  • Melt the remaining 2 tablespoons butter in a heavy pan.
  • Add the flour slowly, cook over a LOW heat, for 5 minutes.
  • Add the beef consomme.
  • Mix well to a creamy consistency, while stirring all the time.
  • Add the sliced mushrooms, olives, artichoke hearts, sherry, Creole spices, salt, and cayenne to taste.
  • Cook all for a few more minutes to blend flavors.
  • Remove the platter from the oven, and pour the sauce mixture over the chicken.
  • Garnish the plate with orange slices and parsley.

LOUISIANA CHICKEN



Louisiana Chicken image

I've been making this for supper since I first got married, over 18 years ago. It's still a favorite.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup oil
1 large chicken, cut into serving pieces
1/4 cup flour
2 medium celery ribs, thinly sliced
1 large green bell pepper, cut into thin strips
1 medium onion, diced
1 teaspoon chicken soup powder
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon hot paprika

Steps:

  • Brown the chicken pieces in the oil.
  • Remove the pieces.
  • Stir the flour into the drippings and cook until brown.
  • Add the celery, pepper and onion and cook until tender.
  • Add the soup powder, water, salt and paprika, bring to a boil.
  • Cook for 5 minutes.
  • Place the chicken in a baking dish.
  • Pour the sauce over the chicken, bake uncovered for 45 minutes, basting often and skimming fat.

LOUISIANA CHICKEN



Louisiana Chicken image

Green peppers and mint add a surprise to this Southern-style recipe. A roasting bag keeps the chicken moist and flavorful.-Jill Werle, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

1 tablespoon all-purpose flour
1 roasting chicken (3-1/2 to 5 pounds)
1 teaspoon salt
1 teaspoon cayenne pepper
3 medium onions, quartered
6 large potatoes, peeled and quartered
6 medium carrots, cut into 2-inch pieces
2 medium green peppers, quartered
2 garlic cloves, peeled
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried mint or 1 tablespoon minced fresh mint
2 cups chicken broth
1 tablespoon Worcestershire sauce
7 drops bitters, optional

Steps:

  • Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag. , Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag., Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.

Nutrition Facts : Calories 496 calories, Fat 14g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 688mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein.

TANYA'S LOUISIANA SOUTHERN FRIED CHICKEN



Tanya's Louisiana Southern Fried Chicken image

This recipe is from my grandmother and great grandmother's family.

Provided by Tanya Lewis

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 (3 pound) whole chicken, cut into 6 pieces
2 eggs, beaten
1 (12 fluid ounce) can evaporated milk
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 ½ cups all-purpose flour
1 ½ cups vegetable oil for frying

Steps:

  • In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
  • Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
  • In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
  • You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!

Nutrition Facts : Calories 638.4 calories, Carbohydrate 47.9 g, Cholesterol 177.3 mg, Fat 29.6 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 9 g, Sodium 960.4 mg, Sugar 7.1 g

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