chicken

Chicken Pontalba

Course: 
Main Course
  • 2 cups russet potato cubes, ⅓- to ½-inch dice
  • 4 boneless, skin-on chicken breasts
  • granulated garlic, granulated onion, and salt and pepper to taste
  • 1 teaspoon cooking oil
  • 4 tablespoons butter
  • vegetable oil, for frying
  • 4 cloves garlic, minced
  • 1 cup diced onion
  • 8 ounces button mushrooms, thinly sliced
  • ½ teaspoon thyme
  • 1 bunch green onion tops, thinly sliced
  • 8 ounces ham, diced
  • ¼ cup chicken broth
  • 2 tablespoons chopped fresh parsley
  • Béarnaise Sauce (recipe here)

Chicken Pontalba

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Chicken with 40 Cloves of Garlic

Course: 
Main Course

2 tablespoons unsalted butter 

  • 2 tablespoons olive oil 
  • 8 small bone-in, skin-on chicken thighs, about 2½ pounds (1.25 kg)total 
  • Kosher salt and freshly ground pepper 
  • 40 cloves garlic, peeled but left whole 
  • ¼ cup (2 fl oz/60 ml) dry white wine 
  • ¾ cup (6 fl oz/180 ml) low-sodium chicken broth 
  • 6 red-skinned potatoes, about ¾ pound (375 g) total, scrubbed but not peeled, quartered 
  • 6 fresh thyme sprigs

Chicken with 40 Cloves of Garlic

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Chicken Taco Nachos

Course: 
Main Course
  • 1¼ lb (625 g) boneless, skinless chicken breasts 
  • 2 teaspoons canola oil 
  • 2 teaspoons ground cumin 
  • 2 teaspoons chili powder 
  • 1/2 teaspoon kosher salt 
  • 6 oz (185 g) corn tortilla chips 
  • black beans, as desired
  • 6 oz (185 g) Monterey Jack cheese, shredded
  • 2 ripe tomatoes, diced 
  • 1 ripe avocado, pitted, peeled, and cut into ½-inch (12-mm) cubes 
  • pickled jalapeños, to taste
  • 1/2 cup sour cream

Chicken Taco Nachos

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Chicken and Smoked Sausage Gumbo

Course: 
Main Course
  • 4 tablespoons vegetable oil
  • 4 chicken thighs, bone-in and skin-on
  • 2 chicken breasts, bone-in and skin-on
  • 2 cups diced yellow onions
  • 2 cups diced green bell pepper
  • 2 cups diced celery
  • 2 tablespoons minced garlic
  • 1/2 cup chopped flat-leaf parsley
  • 2 cups chopped smoked andouille or pork sausage, sliced into bite-size pieces
  • 12 cups chicken stock, plus water if needed
  • 1 tablespoon cayenne pepper
  • 1½ cups dark roux*
  • Kosher salt and freshly ground black pepper
  • Cajun Seasoning Blend, see recipe here
  • Dash of hot sauce
  • 8 cups cooked Louisiana long grain white rice, such as Supreme, for serving
  • 1 cup diced green onion tops
  • Filé powder, for serving
 *Here in Louisiana, you can buy light, medium, and dark roux in a jar in most every grocery store. Make your own by slowly cooking 3/4 cup of neutral oil with 3/4 cup of flour in a cast-iron skillet or Dutch oven until dark chocolate in color. The dark roux is what gives this gumbo its distinctive flavor.

Chicken and Smoked Sausage Gumbo

Chicken and Smoked Sausage Gumbo

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Chicken and Rice

Course: 
Main Course
  • 1¼ cups chicken broth 
  • 1/2 cup long-grain white rice 
  • Salt and pepper 
  • 4 (5- to 7-ounce) bone-in chicken thighs, trimmed 
  • 1 teaspoon vegetable oil 
  • 1 small onion, chopped fine 
  • 2 garlic cloves, minced 
  • 3/4 teaspoon minced fresh thyme or ½ teaspoon dried 
  • 1/4 cup dry white wine 
  • 2 tablespoons chopped fresh parsley 

Chicken and Rice

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Stuffed Chicken Breasts with Mushroom-Wine Sauce

Course: 
Main Course

Filling

  • 2 teaspoons unsalted butter 
  • 2 tablespoons finely chopped yellow onion
  • 1 teaspoon minced garlic 
  • 3/4 pound spinach, stems removed and chopped
  • 3 tablespoons drained and chopped, oil-packed sun-dried tomatoes
  • 2 tablespoons freshly grated good-quality Italian Parmesan cheese Salt and ground white pepper
  • 4 skinless, boneless chicken breast halves, about ¼ pound each
  • 4 thin slices Emmentaler cheese
  • 2 tablespoons canola oil
  • 1/2 cup all-purpose (plain) flour

Mushroom-Wine Sauce

  • 2 teaspoons unsalted butter
  • 1/8 cup thinly sliced yellow onion
  • 1/2 pound fresh white mushrooms, stems removed and thinly sliced
  • 1/4 cup fruity Italian white wine
  • 1/2 cup meat or vegetable stock
  • 1/4 cup heavy (double) cream
  • Salt, ground white pepper and freshly grated nutmeg

Stuffed Chicken Breasts in Mushroom-Wine Sauce

Stuffed Chicken Breasts in Mushroom-Wine Sauce

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Chicken and Okra Gumbo

  • 1 pound fresh or frozen sliced okra
  • 3 tablespoons oil plus ¼ cup oil
  • ¼ cup flour
  • 1 peeled and diced fresh tomato
  • ¾ cup chopped onion
  • ⅓ cup celery
  • 2 tablespoons chopped bell pepper
  • 2 cloves mashed garlic
  • 1½ quarts chicken broth
  • 2 cups cooked chicken 
  • salt, pepper, and cayenne
  • hot cooked rice, for serving

Chicken Okra Gumbo

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Shoepeg Corn Bread Dressing

Course: 
Side Dish
  • 1 (11-ounce) can shoepeg corn
  • 1 cup yellow cornmeal
  • ½ cup flour 
  • 2 tsps baking powder
  • 1 tsp salt
  • 2 tbsps sugar
  • 1 egg, beaten
  • 5 tbsps melted butter, divided
  • ¾ cup milk
  • 4 chicken leg quarters
  • ½ cup diced onions
  • ½ cup diced celery
  • ½ cup diced red bell peppers
  • 1 tbsp minced garlic
  • 6 cups water
  • ¼ tsp rubbed sage
  • ⅛ tsp dried basil leaves
  • ⅛ tsp dried thyme
  • ¼ cup minced pimientos
  • ¼ cup sliced green onions
  • ¼ cup chopped parsley
  • 1 pint oysters with liquid, optional
  • salt and black pepper to taste

Shoepeg Corn Bread Dressing

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