Neworleanschickenliverpate Recipes

NEW ORLEANS CHICKEN LIVER PATE

Steps:

• Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat.
• Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well.
• Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.

JAZZY NEW ORLEANS CHICKEN

Steps:

• Dredge chicken in flour, turning to coat all over.
• In large saucepan or Dutch oven, heat oil over medium heat. Brown chicken pieces about 8 minutes per side. Transfer to plate.
• Combine sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, and allspice in the pan. Cook over medium heat, stirring occasionally, for 10 minutes or until peppers are softened.
• Stir in rice, and add stock. Nestle chicken into rice. Bring to a boil. Reduce heat, and cover. Cook for 20 to 25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Serve sprinkled with parsley. Garnish with lemon slices if you like.

STEWED CHICKEN

Steps:

• In a small bowl, combine the parsley, salt, black pepper, cayenne pepper, white pepper, garlic powder, onion powder, dried thyme and sage.
• In a dutch oven, melt the 2 tablespoons of bacon fat.
• Mix each of the chicken pieces in the small bowl of seasonings so each piece is lightly covered.
• Once the bacon fat is ready, brown the chicken pieces in batches until all the pieces are done. It takes about 3-4 minutes per side... set the browned pieces aside.
• In the dutch oven, heat the 1/2 cup of remaining bacon fat. Slowly add the flour and make a dark chocolate roux. Once the color of the roux is set, remove the pot from the burner and add the onions, green bell pepper, celery, jalapeno pepper, dried thyme and garlic. Keep stirring until the vegetables have softened - about 5 minutes.
• Put the pot back on the burner, add the chicken stock and bring to a boil. Once the pot reaches a boil, add the chicken back to the pot, cover slightly and reduce heat to medium-low. Simmer for 60 minutes.
• With 5-10 minutes left, add the mushrooms, green onions and Tabasco Sauce. Here you can also check the flavor and add salt and pepper if needed.
• To serve, place the cooked rice on a plate with a couple pieces of the chicken. Pour some of the gravy over the rice and chicken. Enjoy the fall off the bone chicken!