Chicken New Orleans Recipe....
Posted: Wed Apr 08, 2009 11:17 pm
The recent chicken recipe threads reminded me of a recipe that needs sharing around here.
This dish is really good.
Save it!
CHICKEN NEW ORLEANS
This classic dish was made often by my mother who got it from the Chef of the Roosevelt Hotel in the ‘50s. (My grandfather was the general manager back then...)
She said it was a popular lunch item at the hotel.
I seem to remember it being made with a chicken breast on the bone but skinless Anyway, this is how I remember it...
Chicken New Orleans:
6 chicken breasts deboned/skinned
1 stick of butter or margarine
3 TBS flour
1 large or 2 small bunches of green onion, chopped with the tops
1 8 oz. Can sliced mushrooms or a box of fresh sliced.
1 8 oz. Can of oysters in water or about 18 fresh shucked with the liquor
1 TBS paprika
2 cups hot chicken stock or 2 cups boiling water with 2-3 bouillon cubes
4 TBS sauterne wine
1 TBS chopped fresh parsley
Salt/Pepper to taste? Keep in mind your chicken stock choice for salt.
In a heavy deep pot, brown the salt & peppered chicken in ½ stick of butter.
Brown the chicken fast on both sides just a few minutes and set aside
Add the remaining butter and flour and make a golden/tan roux adding the green onion just before the roux is done.
When the onions are limp add the paprika, hot stock and oyster water and the browned chicken.
Simmer about 20-30 minutes until the sauce thickens a bit (like a gumbo) and the chicken is cooked through and then add the oysters, wine and parsley and simmer a few more minutes and season to taste?
Serve over rice with French Bread… should serve 4-6
This dish is really good.
Save it!
CHICKEN NEW ORLEANS
This classic dish was made often by my mother who got it from the Chef of the Roosevelt Hotel in the ‘50s. (My grandfather was the general manager back then...)
She said it was a popular lunch item at the hotel.
I seem to remember it being made with a chicken breast on the bone but skinless Anyway, this is how I remember it...
Chicken New Orleans:
6 chicken breasts deboned/skinned
1 stick of butter or margarine
3 TBS flour
1 large or 2 small bunches of green onion, chopped with the tops
1 8 oz. Can sliced mushrooms or a box of fresh sliced.
1 8 oz. Can of oysters in water or about 18 fresh shucked with the liquor
1 TBS paprika
2 cups hot chicken stock or 2 cups boiling water with 2-3 bouillon cubes
4 TBS sauterne wine
1 TBS chopped fresh parsley
Salt/Pepper to taste? Keep in mind your chicken stock choice for salt.
In a heavy deep pot, brown the salt & peppered chicken in ½ stick of butter.
Brown the chicken fast on both sides just a few minutes and set aside
Add the remaining butter and flour and make a golden/tan roux adding the green onion just before the roux is done.
When the onions are limp add the paprika, hot stock and oyster water and the browned chicken.
Simmer about 20-30 minutes until the sauce thickens a bit (like a gumbo) and the chicken is cooked through and then add the oysters, wine and parsley and simmer a few more minutes and season to taste?
Serve over rice with French Bread… should serve 4-6