Chicken a La Louisianne

Recipe by Miss Annie
READY IN: 45mins


  • 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
  • 12
    ripe olives, sliced in half
  • 1
    jar marinated artichoke hearts, drained
  • 14
    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.