Ingredients for Louisiana Chicken
- Broiler Fryer Chicken
- 1 tsp salt
- Ground Cayenne Pepper
- Vegetable Oil
- 2 tbsp butter
- Fresh Mushrooms
- 2 tbsp all-purpose flour
- 1 cup chicken stock
- Green Olives
- Dry Sherry
- Frozen Artichoke Hearts
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How to Make Louisiana Chicken
- Pat the chicken pieces completely dry with paper towels and season generously with salt and red pepper flakes.
- Heat vegetable oil in a heavy 12-inch skillet over medium-high heat until shimmering.
- Add chicken pieces skin-side down (if using bone-in, skin-on chicken) and cook for about 8 minutes, until golden brown. Turn and cook for another 8 minutes until browned on all sides.
- To check doneness, pierce a thigh with a skewer; juices should run clear. If pink, cook for 2-3 more minutes.
- Remove chicken from skillet and set aside on a plate lined with paper towels.
- In the same skillet, melt butter over medium heat. Add sliced mushrooms and cook, stirring occasionally, for 5 minutes, until tender and liquid evaporates. Do not brown.
- Remove mushrooms from skillet and set aside.
- Pour off excess oil/butter from the skillet, leaving about 4 tablespoons. Add flour and whisk constantly for 1 minute.
- Gradually whisk in chicken stock until smooth and thickened. Bring to a boil, then reduce heat to low and simmer for 2-3 minutes to cook out the flour taste.
- Stir in reserved mushrooms, olives, sherry, and artichoke hearts. Simmer for 1 minute to heat through.
- Season to taste with additional salt and pepper if needed.
- Pour sauce over the chicken and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
15g
Fat
107g
Carbs
6g
