Chef Paul Prudhomme Chicken Food

PAUL PRUDHOMME'S BLACKENED SEASONING BLEND

Steps:

• Mix all ingredients well.
• This seasoning is fantastic when used on not only fish, but chicken and steak as well.
• Dip the meats in melted butter and then into this mix before cooking.

PAUL PRUDHOMME'S BRONZED CHICKEN BREASTS

Steps:

• Heat a heavy skillet to 350 degrees (preferably using a grill thermometer; or leave it over a medium flame for 8 to 10 minutes or until 1/2 teaspoon of water bursts into droplets that chase each other around the pan).
• Blend the seasonings and sprinkle the chicken pieces evenly with them.
• Place the chicken in the skillet and cook for 2 to 3 minutes, turn and cook 2 to 3 minutes more, or until desired degree of doneness

PAUL PRUDHOMME'S CHICKEN DIANE

Steps:

• Cook pasta and set aside.
• Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
• Heat a skillet over a high fire until it's hot (about 4 minutes).
• Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
• Add mushrooms and cook 2 minutes.
• Add green onions, parsley, garlic and stock.
• Cook 2 more minutes or until the sauce is at a rolling boil.
• Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
• Cook for 3 minutes and add the cooked pasta.
• Stir and shake the pan to mix well.
• Serve immediately.

PRUDHOMME'S POULTRY MAGIC

Steps:

• Mix all ingredients together and store in an air tight container.
• Use as a seasoning for chicken, turkey, or any other poultry.

MAMA PRUDHOMME'S STICKY ROASTED CHICKEN

Steps:

• Combine all spices and rub inside and outside of hen, making sure spices are evenly and deeply distributed.
• Place into sturdy plastic bag and refrigerate 2 days or more.
• On the day of the meal, remove hen from refrigerator and bring to room temperature.
• Turn on oven to 250 degrees,.
• Add a bit of oil to a frying pan and gently fry onions until softened.
• Stuff hen with the warm onions and bake for 4 hours or until done.
• Remove hen to cutting board, add broth to baking pan, scraping up bits and thickening with flour or corn starch to your preferred thickness.

CHICKEN SMOTHERED WITH BLACK-EYED PEAS

Steps:

• Sprinkle a total of about 1 tablespoon of the seasoning mix evenly on the chicken pieces, patting it in by hand. Combine 1 tablespoon plus 2½ teaspoons of the seasoning mix with the flour in a plastic or paper bag, mixing well. Set aside.
• In a large skillet heat ½-inch oil to 350º over high heat. Just before frying, dredge the chicken pieces in the seasoned flour, shaking off excess. Fry the hen in the hot oil (large pieces and skin side down first) until golden brown, about 5 minutes per side. (Adjust heat as needed to maintain the oil's temperature at about 350º.) Drain on paper towels and set aside.
• In a 5½ quart saucepan or large Dutch oven, melt the fat over high heat. Add the bacon and cook just until it starts to get crisp, about 3 to 4 minutes, stirring often. Stir in the onions, celery, bay leaves and 1 teaspoon of Tabasco. Cook until vegetables start to get tender, about 3 to 5 minutes, stirring frequently. Add the peas, 2 tablespoons plus ½ teaspoon seasoning mix and the sage, stirring well. Cook until all the oil and juice is absorbed and mixture starts sticking excessively, about 2 to 4 minutes, stirring often. Add the stock, chicken pieces and remaining 1 tablespoon Tabasco. Bring to a boil, then reduce heat and simmer until chicken and peas are tender, about 1½ to 2 hours, stirring occasionally. (Note: Cooking time will vary according to toughness of chicken.) If desired, adjust seasoning toward the end of cooking time with additional seasoning mix. To serve, place 1 to 2 pieces of chicken on each plate. Mound about ½ cup rice to the side, then top the rice with about ½ cup peas. Spoon extra sauce over the peas and chicken.