Pol Martins Chicken Wings Baton Rouge Recipes

BATON ROUGE CHICKEN WINGS

Steps:

• remove tips from chicken wings.
• place wings in a bowl and mix in marinade ingredients.
• chill for 2 hours in fridge.
• preheat over to 450*F.
• remove wings from marinade.
• melt butter in a cast iron pan over medium heat.
• add seasonings and chicken wings.
• mix well and cook for 7 minutes over medium heat as you keep stirring.
• add salt if needed.
• transfer pan to oven and bake for 10 minutes.

POL MARTIN-STOVE TOP CHICKEN CASSEROLE

Steps:

• Place chicken pieces in a saucepan. cover with water and bring to a boil. skim off foam.
• add carrots, celery and potatoes, parsley, basil.
• add salt and black pepper according to your taste.
• bring to a boil and cook for 30 minutes over medium heat.
• add mushrooms, cook for 7 minutes.
• remove saucepan from heat, and with a slotted spoon remove, chicken and veggies, and put aside, reserve liquid.
• heat butter in a saute pan over medium heat.
• lower heat, add flour, mix and cook for 3 minutes over low heat.
• add 3 cups of reserved cooking liquid to pan.
• stir well and cook sauce for 12 minutes over medium heat.
• place chicken and veggies in sauce.
• sprinkle with paprika and simmer for 5 minutes.
• serve.

LOUISIANA CHICKEN STRIPS

Steps:

• Mix spices, herbs and oil together in small bowl and set aside.
• Heat heavy fry pan over medium heat. When hot, add spice mixture to pan and cook about a minute.
• Add chicken strips, salt lightly if desired (doesn't really need salt)and brown 3 minutes over medium heat. Remove chicken from pan and set aside.
• Pour chicken stock and bean sauce into pan, mix well and cook about 3 minutes.
• Dissolve corn starch in cold water, stir into sauce and cook 1 or 2 more minutes, stirring constantly.
• Return chicken to pan, stir and simmer another 3 to 5 minutes.
• Serve over hot rice.

POL MARTIN- CHICKEN WITH SHALLOT SAUCE

Steps:

• heat half of butter in frying pan over medium heat.
• add chicken, and season with salt and black pepper, continue cooking for 4 minutes.
• turn chicken over and cook for 5 minutes.
• set chicken pan aside.
• in a clean saute pan add remaining butter over medium heat.
• add shallots, basil, parsley, and wine.
• cover and cook for 3 minutes.
• stir in chicken stock, brown sugar, and lime juice, cook for 6 minutes over low heat.
• dissolve cornstarch in 3 tablespoons of cold water.
• stir into the chicken broth sauce, and quickly bring to a boil, cook for 1 minute.
• place chicken in sauce and simmer for 2 minutes over low heat.
• serve.