CraigC
Guru
Tchoupitoulas is an Indian tribe from Louisiana. This dish is courtesy of Chef Paul Prudhomme (RIP)
Ingredients
Seasoning Mix
2 tsp kosher salt
1 tsp sweet paprika
3/4 tsp cayenne pepper
1/2 tsp white pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 file powder (optional)
4 cups peeled and diced white potatoes
8 chicken breasts, boned with skin on
4 Tbsp unsalted butter
Vegetable oil for frying
New Orleans Bearnaise Sauce (recipe to follow)
2 cups diced tasso or other smoked ham *
4 cups sliced fresh mushrooms
1 cup chopped green onions/scallions
* If you use another smoked ham, you will need to add:
1/2 tsp white pepper
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
Directions
Pre-heat oven to 350F
1) Boil the diced potatoes until just fork tender. Drain and set aside.
2) Combine the seasoning mix ingredients in a small bowl and mix thoroughly.
3) Sprinkle chicken breasts on both sides with 4 tsp of the mix, patting it in with your hands.
4)Pre-heat a very large, ovenproof skillet over high heat for about 2 minutes. Place breasts skin side down in the skillet, placing pats of butter on top of each.
5) Bake chicken breasts, uncovered on the lowest rack in the oven for 35 minutes. Turn breasts over and bake until golden brown, about 10 minutes. Remove chicken and set aside.
6) Pour drippings into a heat proof glass measuring cup and reserve. Set pan aside without wiping it.
7) Heat 1/2 oil in another skillet until oil sizzles when a piece of potato is put in, about 350F.
8) Gently toss the potatoes with the remaining seasoning mix until evenly coated, keeping cubes intact.
9) Fry potatoes until golded brown on all sides, about 12 to 15 minutes. Drain on paper towels.
10) Make Bearnaise sauce and set aside.
Warm serving plates in a 250F oven
11) In the skillet used to cook the chicken, cook the tasso or ham, over high heat until well browned, about 3-4 minutes, stirring occasionally.
12) Add the potatoes and additional seasoning mix if you aren't using tasso, saute until potatoes are hot, 1-2 minutes, stirring occasionally. If pan is dry, add about 1/2 the reserved drippings, stirring constantly. Add the green onions, continue cooking and stirring about 1 minute. Remove from heat and serve immediately.
To serve, place 3/4 Drained potato mixture on each warm serving plate. Arrange chicken on top and spoon a generous 1/3 cup Bearnaise sauce all over. Enjoy!
Here are the sauces.
https://www.cookingbites.com/thread...ndaise-sauce-for-chicken-tchoupitoulas.13524/
Ingredients
Seasoning Mix
2 tsp kosher salt
1 tsp sweet paprika
3/4 tsp cayenne pepper
1/2 tsp white pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 file powder (optional)
4 cups peeled and diced white potatoes
8 chicken breasts, boned with skin on
4 Tbsp unsalted butter
Vegetable oil for frying
New Orleans Bearnaise Sauce (recipe to follow)
2 cups diced tasso or other smoked ham *
4 cups sliced fresh mushrooms
1 cup chopped green onions/scallions
* If you use another smoked ham, you will need to add:
1/2 tsp white pepper
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
Directions
Pre-heat oven to 350F
1) Boil the diced potatoes until just fork tender. Drain and set aside.
2) Combine the seasoning mix ingredients in a small bowl and mix thoroughly.
3) Sprinkle chicken breasts on both sides with 4 tsp of the mix, patting it in with your hands.
4)Pre-heat a very large, ovenproof skillet over high heat for about 2 minutes. Place breasts skin side down in the skillet, placing pats of butter on top of each.
5) Bake chicken breasts, uncovered on the lowest rack in the oven for 35 minutes. Turn breasts over and bake until golden brown, about 10 minutes. Remove chicken and set aside.
6) Pour drippings into a heat proof glass measuring cup and reserve. Set pan aside without wiping it.
7) Heat 1/2 oil in another skillet until oil sizzles when a piece of potato is put in, about 350F.
8) Gently toss the potatoes with the remaining seasoning mix until evenly coated, keeping cubes intact.
9) Fry potatoes until golded brown on all sides, about 12 to 15 minutes. Drain on paper towels.
10) Make Bearnaise sauce and set aside.
Warm serving plates in a 250F oven
11) In the skillet used to cook the chicken, cook the tasso or ham, over high heat until well browned, about 3-4 minutes, stirring occasionally.
12) Add the potatoes and additional seasoning mix if you aren't using tasso, saute until potatoes are hot, 1-2 minutes, stirring occasionally. If pan is dry, add about 1/2 the reserved drippings, stirring constantly. Add the green onions, continue cooking and stirring about 1 minute. Remove from heat and serve immediately.
To serve, place 3/4 Drained potato mixture on each warm serving plate. Arrange chicken on top and spoon a generous 1/3 cup Bearnaise sauce all over. Enjoy!
Here are the sauces.
https://www.cookingbites.com/thread...ndaise-sauce-for-chicken-tchoupitoulas.13524/
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