Chicken Louisa Recipes

LOUISIANA CHICKEN

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.

CHICKEN LOUISA (CUTLETS)

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides.
• Brown chicken on both sides in 2 batches, about 3 minutes per batch.
• Transfer chicken to a plate and keep warm.
• Add shallots to skillet and cook, stirring, until tender, about 1 minute.
• Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half.
• Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes.
• Season with salt and pepper.
• Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.

CHEZ LOUIS ROAST CHICKEN

Steps:

• To roast the garlic, preheat oven to 425 degrees. Break the garlic into individual unpeeled cloves, season with salt and pepper and 1 teaspoon of olive oil. Place the garlic in a heat-proof baking dish and place in the oven. Bake 25 minutes and set aside. Put chickens in a large bowl and add olive oil, corn oil, split head of garlic, rosemary and half the thyme sprigs. Cover and refrigerate. Let stand turning occasionally, for 24 hours. When ready to cook, scrape the herbs from the chickens, season with salt and pepper. It is not necessary to truss them. Preheat the oven to 450 degrees. Heat a heavy skillet large enough to hold the chickens in one layer without crowding, or use 2 skillets. Place the chickens in the skillet(s) breast side down. Cook until the breasts are nicely browned, about 4 to 5 minutes. Turn the chickens to the opposite side and then on their backs. Brown each part of the chickens as they are turned. Place the chickens in the oven and bake for 30 minutes. Remove the chickens from the skillet and pour off the fat. Add the wine and vinegar (if 2 skillets are used, use half the remaining ingredients for each skillet), the broth, the roasted garlic cloves, the remaining thyme sprigs tied in a bundle and salt and pepper to taste. Bring to a boil and cook for about 2 minutes. Swirl in the butter, stirring, and add any liquid that may flow from the inside of each chicken. Carve the chickens and arrange on dinner plates. Garnish each serving with thyme sprigs and roasted garlic cloves. Spoon the sauce over and serve Note: For a wood smoke flavor to the roast chicken - place a roasting pan on top of your stove burner. Add 1 cup of apple wood chips and cover with a wire rack. This must be done in a well ventilated area, or you can heat the pan on the stove and then bring it outside. Heat the pan on the burner on high heat until the wood chips begin to smoke. Place the chickens into the rack and cover with another pan (inverted) or aluminum foil. Smoke for about 5 minutes then remove from pan and begin browning. An old roasting pan should be used for this technique.

CHICKEN LOUISA

Steps:

• Pat chicken dry and season with salt and pepper. Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides. Brown chicken on both sides in 2 batches, about 3 minutes per batch. Transfer chicken to a plate and keep warm.
• Add shallot to skillet and cook, stirring, until tender, about 1 minute. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes. Season with salt and pepper.
• Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.
• Serve immediately.

TANYA'S LOUISIANA SOUTHERN FRIED CHICKEN

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!

CHICKEN A LA LOUISIANNE

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.