New Orleans Wine Sauced Chicken Food

CHICKEN IN NEW ORLEANS WINE SAUCE

Steps:

• 1. Rinse chicken and dry.
• 2. Mix flour, salt, pepper and paprika together.
• 3. Dredge chicken in this mixture and reserve leftover mixture for later use.
• 4. Melt 2 tbsp butter in pan and brown chicken breasts both sides and set aside.
• 5. Melt remaining butter, stir in remaining flour mixture, add wine and stir until smooth.
• 6. Add to wine mixture chicken bouillon, water, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
• 7. Add chicken and simmer covered for 25- 30 minutes.
• 8. Once chicken is cooked, remove and add sour cream and cook until heated through.
• 9. When ready to serve pour sauce over chicken and garnish with green pepper and parsley.

NEW ORLEANS WINE SAUCED CHICKEN

Steps:

• Rinse chicken, if needed. Pat dry.
• Mix together flour, salt, pepper and paprika. Dredge chicken breasts in this mixture.
• Melt 2 tablespoons butter in a large frying pan until bubbly. Brown chicken breasts on both sides in pan. Set aside.
• Melt remaining butter in pan. Stir in remaining flour mixture until smooth. Add wine or water. Stir until smooth.
• Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, carrots and celery.
• Add chicken breasts. Cover and simmer for 20 to 25 minutes or until chicken is cooked to your liking.
• Remove chicken to plate.
• Stir sour cream into pan. Cook just until heated through. Pour sauce over chicken and serve. Sprinkle with parsley and/or green pepper.

CHICKEN NEW ORLEANS

Steps:

• Turn crock pot on high while preparing ingredients.
• In crock pot, mix together both packages of bearnaise sauce mix, wine, tarragon, turmeric and garlic powder until well blended.
• Add shallots, ham, red pepper, potatoes artichokes and chicken. Stir gently.
• Cover, reduce heat setting to low and cook 6 hours.

CHICKEN IN NEW ORLEANS WINE SAUCE

Steps:

• Rinse chicken and dry.
• Mix flour, salt, pepper and paprika together.
• Dredge chicken in this mixture.
• Reserve leftover mixture.
• Melt 2 tbsp butter in pan and brown chicken breasts both sides.
• Set aside.
• Melt remaining butter, stir in remaining flour mixture, add wine and stir until smooth.
• Add to wine mixture chicken boullion, water, poultry seasoning, bayleaf, mushrooms, onions, carrots and celery.
• Add chicken and simmer covered for 25- 30 minutes.
• Once chicken is cooked, remove and add sour cream.
• Cook until heated through.
• When ready to serve pour sauce over chicken and garnish with green pepper and parsley.

NEW ORLEANS CHICKEN WITH CREAMY WINE SAUCE

Steps:

• Rinse and pat dry the chicken.
• Mix together flour, salt, pepper and paprika.
• Dredge chicken in this.
• Melt 2 TBSP only of the butter in frying pan until bubbly.
• Brown chicken on both sides.
• Set aside.
• Melt remaining butter in pan.
• Stir in remaining flour mixture until smooth.
• Add wine.
• Stir until smooth.
• Stir in chicken bouillon, poultry seasoning, bay leaf, mushrooms, onions, bell pepper and celery.
• Add chicken breasts.
• Cover and simmer for 20-25 minutes.
• Remove chicken to a plate.
• Stir in sour cream into pan.
• Cook just until heated through.
• Pour sauce over chicken and serve.

CLASSIC NEW ORLEANS SEAFOOD SAUCE

Steps:

• Combine all ingredients with a fork and keep refrigerated until using.
• It will keep for a week or so.

ITALIAN CHICKEN WITH NEW ORLEANS SPAGHETTI BORDELAISE

Steps:

• Preheat oven to 350 degrees.
• Season thighs with salt, black pepper and cayenne.
• Peel 4 heads of garlic and crush half leaving the remaining cloves whole.
• Heat 1/2 cup olive oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners on medium-high heat.
• Add chicken and brown on both sides, setting aside when brown.
• Add crushed garlic and cook, stirring about 1 minute.
• Remove from heat and add remaining ingredients, stirring to mix well.
• Place chicken in roaster, cover tightly and cook for 1 hour.
• Remove cover and roast until the chicken is brown and tender, about 30 minutes, basting occasionally.
• Remove and set aside.
• Spaghetti Bordelaise:.
• In large pot bring salted water to a boil and cook spaghetti until al dente, about 10 minutes.
• Drain well.
• In medium saucepan heat oil over medium heat.
• Add minced garlic and green onions and cook stirring until fragrant and starting to turn golden, about 2 minutes.
• Add the wine, basil, oregano, thyme, salt, pepper and cayenne and cook 2 minutes.
• Add the butter and parsley and cook for another 2 minutes.
• Pour sauce over drained spaghetti, tossing to coat.
• Place in large serving bowl and coat with Parmesean Cheese.
• Place Spaghetti Bordelaise on plate and top with chicken thigh.

NEW ORLEANS-STYLE CHICKEN

Steps:

• In a large nonstick skillet over medium-high heat, brown chicken in 1 teaspoon oil; remove and set aside. In the same skillet, saute the carrots, mushrooms, onion and peppers in remaining oil for 5 minutes. Add garlic; cook 1 minute longer., Add water; bring to a boil. Stir in the beans, rice mix and chicken; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender., Stir in tomatoes; heat through. Just before serving, sprinkle with cheese.

NEW ORLEANS WINE SAUCED CHICKEN

Steps:

• 1. Rince chicken, pat dry. Mix flour, salt, pepper and paprika. Dredge chicken. Melt 1/2 butter in large fry pan until bubbly. Brown chicken on both sides and set aside. melt remaining butter, flour from dredging, and wine. When smooth add remaining ingredients but sour cream. Return chicken to pan, cover and simmer 20-25 min or until cooked through. Remove chicken to plate. Stir in sour cream and cook until heated through and pour sauce over chicken. Serve sprinkled with parsley.

JAZZY NEW ORLEANS CHICKEN

Steps:

• In a bowl, dredge chicken in flour, turning to coat all sides. In large sauce-pan, heat oil over medium heat: brown chicken, about 8 minutes per side. Transfer to a plate.
• In the same pan, cook sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, allspice, and cayenne, stirring occasionally, for 10 minutes or until peppers are softened. stir in rice. Add stock and bay leaves.
• Nestle chicken into rice, bring to a boil. Reduce heat, cover and cook for about 20-25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Remove bay leaves. Serve sprinkled with parsley. Garnish with lemon wedges.