Louisiana Chicken Recipe

Posted by
Rate It!
Louisiana Chicken
Add your photo!
Ingredients
11
Count
Nutrition
620
Calories
Total time
45
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Pat the pieces of chicken completely dry with paper towels and season them on all sides with the salt and red pepper. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.
  2. Fry the chicken in the hot oil, starting the pieces skin side down and turning them frequently with tongs for about 20 minutes, or until they brown richly and evenly.
  3. To be sure that the bird is cooked to the proper degree of doneness, lift a thigh from the pan and pierce it deeply with the point of a small skewer or sharp knife. The juice that trickles out should be clear yellow; if it is still tinged with pink, fry the chicken for 2 or 3 minutes more.
  4. After all of the chicken pieces are cooked, drain them on paper towels. Then arrange them on a heated platter and drape them with foil to keep them warm.
  5. Meanwhile, in another large heavy skillet, melt the butter over moderate heat. When the foam subsides, add the mushrooms and, stirring occasionally, cook for 5 minutes, or until the mushrooms are tender and the liquid that accumulates in the pan has evaporated. Do not let the mushrooms brown. Remove the pan from the heat and reserve the mushrooms.
  6. When the chicken has cooked its allotted time and been transferred to the platter, pour off all but about 4 tablespoons of the fat remaining in the skillet and in its place add the flour; mix well. While stirring constantly with a wire whisk, pour in the chicken stock in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for 2 or 3 minutes to remove the raw taste of the flour.
  7. Stir in the mushrooms, olives, sherry and artichoke hearts, and simmer for a minute or so longer to heat them throughout.
  8. Taste for seasoning, then ladle the sauce and vegetables over the chicken and serve at once.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 619.95 Kcal (2596 kJ)
Calories from fat 349.82 Kcal
% Daily Value*
Total Fat 38.87g 60%
Cholesterol 616.84mg 206%
Sodium 783.22mg 33%
Potassium 818.31mg 17%
Total Carbs 16.6g 6%
Sugars 2.89g 12%
Dietary Fiber 1.83g 7%
Protein 46.06g 92%
Vitamin C 38mg 63%
Vitamin A 6.9mg 230%
Iron 14.6mg 81%
Calcium 55.3mg 6%
Amount Per 100 g
Calories 145.52 Kcal (609 kJ)
Calories from fat 82.11 Kcal
% Daily Value*
Total Fat 9.12g 60%
Cholesterol 144.79mg 206%
Sodium 183.84mg 33%
Potassium 192.08mg 17%
Total Carbs 3.9g 6%
Sugars 0.68g 12%
Dietary Fiber 0.43g 7%
Protein 10.81g 92%
Vitamin C 8.9mg 63%
Vitamin A 1.6mg 230%
Iron 3.4mg 81%
Calcium 13mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top