Poultry: New Orleans Chicken by Recipe Cottage

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	New Orleans Chicken

		The "Angela" show (WWL-TV news anchor Angela Hill's afternoon talk show) on May 9, 1995, was a presentation of the "old" and "new" of New Orleans cooking. The "old" was represented by two gentlemen from the Praline Connection (didn't catch their names; one was a young chef and the other an older gentleman that did most of the talking), and the "new" by George Rhode IV, who is now executive chef of Straya, Al Copeland's place around the corner from here. Since we haven't done much with recipes lately on the list, I thought I'd do an "old" and "new" here as well. This'll give some of you who should be starting New Orleans withdrawl about now after a weekend or two here for Da Fest something to ease the pain. Here are two chicken dishes. I'm pretty sure that the first time I had Chicken Clemenceau was at Galatoire's, so it's fairly representative of "old." The second is by Emeril, which definitely puts it in the "new." First the "old." It's a bit unfair to use that term. Perhaps "classic" would be better, since "old" infers tired and worn. I wouldn't call anything on Galatoire's menu "tired" or "worn," yet you'd have to admit that Galatoire's certainly isn't "new." Chicken Clemenceau 1 small chicken, cut in serving pieces Salt and pepper to taste 1/4 cup butter 1 cup cubed potatoes 1/4 cup cooking oil 1/2 cup sliced fresh mushrooms 1 teaspoon minced garlic 1 cup small green peas, drained 1 teaspoon minced parsley Season the chicken with the salt and pepper. In a 9-inch skillet, melt the butter and saute' the chicken until it is tender and golden brown. Transfer the chicken to paper towels to drain. In a separate skillet heat the oil. Add the potatoes and fry them until they are golden brown. Season the potatoes with salt and pepper and drain them on paper towels. In the skillet used to cook the chicken saute the mushrooms, garlic, and fried potatoes for 5 minutes. Add the peas and parsley and heat the mixture thoroughly. Arrange the chicken pieces on a platter and cover them with the vegetable mixture. Serves 2. Now for the new. One of the reasons Emeril Lagasse is such a hit is that he takes ingredients that we've used all our lives and twists them into something completely different. The end result isn't "heresy" or "perversion," but something new and wonderful. Stuffed Chicken Legs in Pastry with Andouille Cream Makes 4 main-course servings 1 1/2 cups Andouille Corn-Bread Stuffing 1 recipe Basic Pie Dough, rolled out into two 9-inch dough rounds, cut in half 4 boned (except for the nuckle or joint at the bottom of the drumstick) chicken legs, the thigh and the drumstick all in 1 piece. 2 teaspoons Creole Seasoning 1 large egg, lightly beaten 2 cups Andouille Cream Prepare the Andouille corn-Bread Stuffing and the Basic Pie Dough. Preheat the oven to 375F. Line a baken sheet with parchment or wax paper. Spread the meat of the chicken legs open and sprinkle the inside of each with 3/4 teaspoon Creole Seasoning. Sprinkle the outside of each leg with another 1/4 teaspoon Creole Seasoning, and use your hands to coat thoroughly. Stuff the cavity of each leg with 6 tablespoons of the stuffing and close the skin around it. Brush the half-circles of dough with some of the beaten egg and place one leg on each piece with the joint sticking out. Fold the ends over to create a wrapper and place, seam side down, on the baking sheet. Brush the outside of each package with more of the beaten egg and bake until the crust is brown and the chicken tender, for about 35 minutes. Then prepare the Andouille Cream. To serve, spoon 1/2 cup of the Andouille Cream onto each of 4 dinner plates, and place a baked chicken leg on each. Andouille Corn-Bread Stuffing makes 1 1/2 cups 1 tablespoon olive oil 1/4 cup chopped onions 4 ounces (1/2 cup) chopped andouille sausage 1/4 cup chopped green onions 2 tablespoons chopped celery 2 tablespoons chopped green bell peppers 1 tablespoon minced garlic 1 teaspoon Creole seasoning 1/2 teaspoon salt 3 turns freshly ground black pepper 1 cup coarsely crumbled Japaleno Corn Muffins 1/2 cup chicken stock Heat the oil in a large skillet over high heat. Add the onions and andouille and saute for 1 minute. Add the green onions, celery, bell peppers, and garlic and stir-fry for 1 minute. Stir in the Creole seasoning, salt, pepper, corn muffins, and stock and cook, stirring and shaking the skillet, for 2 minutes. Remove from the heat. Use immediately. Jalapeno Corn Muffins makes 12 muffins 1 tablespoon softened butter 4 large eggs 2 tablespoons seeded and minced jalapeno peppers 2 cups fresh corn kernels, scraped from 3 or 4 blanched ears of corn 1 cup all-purpose flour 1 cup yellow cornmeal 1 tablespoon baking powder 1 teaspoon salt 3/4 cup milk 1 tablespoon vegetable oil Preheat the oven to 375F. Grease a 12-cup muffin tin with the softened butter. In a large bowl, whisk the eggs with the jalapenos and corn. Stir in the flour, cornmeal, baking powder, and salt. Beat in the milk and oil. Pour the batter into the muffin tin. Bake until golden, for about 25 minutes. Remove from the oven and cool slightly before serving. Basic Pie Dough makes 2 9-inch crusts 2 1/4 cups all-purpose flour 1 teaspoon salt 2/3 cup (10 2/3 tablespoons) very cold unsalted butter, cut up, or solid vegetable shortening, or lard 4 1/2 tablespoons ice water In a bowl, combine the flour and salt. Add the butter or shortening and work it through with your hands until the mixture resembles coars crumbs. Using the tines of a fork, stir in the water 1 tablespoon at a time and work it in with your hands just until you have a smooth ball of dough. (don't overhandle the dough.) Wrap in plastic and refrigerate for 20 minutes. Remove the dough from the refrigerator and place on a floured surface. If you're making 2 crusts, cut the dough in half and put the second half back in the refrigerator. For each crust, roll out the dough on a floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circle in half then in half again so that you can lift it without tearing it, and unfold it into a 9-inch pie pan. Crimp the edges, or pinch in a decorative border. Fill and bake as directed.