| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New Orleans | 1 | Servings | |
INGREDIENTS
| 1 | sm | Chicken; cut in serving pieces |
| Salt and pepper to taste | ||
| 1/4 | c | Butter |
| 1 | c | Cubed potatoes |
| 1/4 | c | Cooking oil |
| 1/2 | c | Sliced fresh mushrooms |
| 1 | ts | Minced garlic |
| 1 | c | Small green peas; drained |
| 1 | ts | Minced parsley |
INSTRUCTIONS
Terri requested recipes New Orleans style and I happened to stumble across a cooking list devoted to New Orleans food. I have included 3 recipes I found on the list's archives. The archives list more recipes and notes about the area's restaurants. The list address is creolecooking@onelist.com and you may join by going to http://www.onelist.com and signing up. The luv to cook list can also be accessed from www.onelist.com (they just started up and are recruiting members now) Season the chicken with salt and pepper. In a 9-inch skillet, melt the butter and saute' the chicken until it is tender and golden brown. Transfer the chicken to paper towels to drain. In a separate skillet heat the oil. Add the potatoes and fry them until they are golden brown. Season the potatoes with salt and pepper and drain them on paper towels. In the skillet used to cook the chicken saute' the mushrooms, garlic, and fried potatoes for 5 minutes. Add the peas and parsley and heat the mixture thoroughly. Arrange the chicken pieces on a platter and cover them with the vegetable mixture. Serves 2. This is a classic Creole dish--take a simple base (grilled chicken) and add a fancy topping to it. I first had this dish at Galatoire's when I was in a no-seafood mood. Ed Posted to KitMailbox Digest by GAdams1350 <GAdams1350@aol.com> on Apr 28, 1998
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