There was a restaurant in the French Quarter, on Rue Iberville, called La Louisianne. This is one of their signature Creole chicken dishes. La Louisianne was established in 1881. Prep time does not include boiling chicken.
- 1 chicken, boiled until just tender,then cut into serving pieces
- 1 tablespoon peanut oil
- 6 tablespoons butter
- 1 tablespoon flour
- 1 (10 ounce) can beef consomme
- 12 button mushrooms, sliced
- 12 ripe olives, sliced in half
- 1 jar marinated artichoke hearts, drained
- 1⁄4 cup good dry sherry
- creole spices
- cayenne pepper, to taste
- orange slice, for garnish,if desired
- parsley, if desired (to garnish)
- 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.