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Chicken a La Louisianne

 Dear Chef,

I was hoping you knew how to cook Chicken Lousianne...  It is hard to find on the internet...
Dear Djreeze,

You have asked for our signature chicken! There was a restaurant in the French Quarter, on Rue Iberville, called La Louisianne.  It was owned by some friends of mine.  Before that it was called Diamond Jim Moran's.  I first worked at Diamond Jim's.  He got his name from all the diamonds he wore;  rings, tie stick pins, et al. 

Diamond Jim was the flamboyant confidante of Governor Huey P. "Kingfish" Long.  La Louisianne became the place to be seen, not just for local Captains of Industry and Political Leaders but for visiting Presidents, Actors, Admirals, and Diplomats.  (By the way, La Louisianne was established in 1881.)

1 chicken, boiled until tender
1 tablespoon peanut or rice oil
6 tablespoons butter
1 tablespoon white flour
1 10.5 oz. can of beef consomme
12 button mushrooms, sliced
6-10 olives, sliced in half
1 small jar of artichoke hearts - drain the oil
1/4 cup Fine Sherry
Our "Shut My Mouth" Creole Spices
Salt and Cayenne
Pepper to tast

Cut chicken into pieces and fry in peanut oil and 4 tablespoons butter until brown. 

When brown, wet cooked chicken on a platter and place into a warm 200F 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 consume.  Mix well to a creamy consistency, keep stirring at all times. 

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, and serve!

Bon Temps!  Red Beans and Ricely Yours, Chef Michael.