Prudhomme Chicken Recipes

MAMA PRUDHOMME'S STICKY ROASTED CHICKEN

Printed in a newspaper about 25 years ago, we have treasured this recipe. In fact, my most effective threat to set things right in the family was threatening to throw out this recipe! It was attributed to Paul P.'s mother. It is borderline hot, fall-apart luscious, crispy skin with a killer gravy. I have made slight changes, such as using a 6# baking hen in place of a 3# chicken, but have adjusted the recipe accordingly. We like hot, so I use half again the quantity of spices but that is at your discretion. So here it is for your enjoyment, never to be lost or God forbid, thrown out!

Provided by Marietta Mary Lou

Categories Whole Chicken

Time P2DT4h

Yield 4-6 serving(s)

Number Of Ingredients 11

Mama Prudhomme's Sticky Roasted Chicken image

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.

Ingredients

3 teaspoons salt
2 teaspoons paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 (6 lb) baking hens
2 cups chopped onions (or more)
2 cups chicken broth, pref. homemade (or more)

PAUL PRUDHOMME'S BRONZED CHICKEN BREASTS

Provided by Richard Flaste

Categories dinner, easy, quick, main course

Time 15m

Yield Four servings

Number Of Ingredients 9

Paul Prudhomme's Bronzed Chicken Breasts image

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

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 402 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

1 tablespoon salt
1/2 teaspoon sweet paprika
1 teaspoon white pepper
1 teaspoon granulated or powdered onion
1 teaspoon granulated or powdered garlic
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
8 boneless, skinless chicken breast halves (about 3 ounces each) at room temperature

PAUL PRUDHOMME'S CHICKEN DIANE

This was one of my FAVORITE chicken dishes growing up. We didn't have it too often, (for health reasons :) but when we did I knew it was going to be a good night! If you can't find Paul Prudhomme's "Magic Cajun Spice" you can substitute his "Magic Poultry" or even "Magic for Veal or Pork", but the Cajun seasoning gives it a good kick! Also, we much more prefer boneless skinless thighs. In our family's opinion this dish is just not as flavorful with breast meat, but I left the recipe as it was written by Paul Prudhomme.

Provided by Juju Bee

Categories Chicken Breast

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11

Paul Prudhomme's Chicken Diane image

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.

Ingredients

12 ounces boneless skinless chicken breasts, cut into strips (*)
1/2 lb fresh mushrooms, sliced
6 ounces unsalted butter or 6 ounces margarine
1 tablespoon cajun magic poultry seasoning
2 teaspoons cajun magic poultry seasoning
1/4 cup green onion top, minced
3 tablespoons fresh parsley, minced
1 teaspoon fresh garlic, minced
1 cup chicken stock
6 ounces pasta, dry (We like Fettuccine)
shrimp, may be substituted

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Prudhomme Chicken Recipes

MAMA PRUDHOMME'S STICKY ROASTED CHICKEN

PAUL PRUDHOMME'S BRONZED CHICKEN BREASTS

PAUL PRUDHOMME'S CHICKEN DIANE

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