Chicken Louisiana is a comforting Southern-inspired chicken dish featuring tender pieces of browned chicken served with a rich pan sauce filled with mushrooms, artichoke hearts, black olives, pimientos, and a splash of dry white wine. The recipe blends classic American home cooking with subtle French and Creole influences, creating a meal that feels both elegant and approachable. Popular during the mid-20th century when canned and frozen convenience ingredients became common, dishes like this offered home cooks a way to prepare impressive dinners with minimal effort. The savory sauce pairs beautifully with rice, mashed potatoes, or buttered noodles, making it an excellent choice for family dinners or special occasions.
Ingredients
- ¼ cup peanut oil (divided)
- 1 ½ to 2 ½ lb frying chicken (cut into serving pieces)
- ½ tsp salt
- ½ tsp cayenne pepper
- ¼ cup all-purpose flour (unsifted)
- ½ tsp paprika
- 1 ½ cups chicken broth
- ½ lb sliced mushrooms
- 9 oz frozen cooked artichoke hearts (thawed)
- ¼ cup pitted black olives (sliced )
- 2 tbsp pimientos (chopped )
- ¼ cup dry white wine
Instructions
Step 1: Season the Chicken
- Sprinkle the chicken pieces with the salt and cayenne pepper.
Step 2: Brown the Chicken
- Heat ¼ cup peanut oil in a large skillet over medium-high heat.
- Add the chicken pieces.
- Brown well on all sides.
Step 3: Cook the Chicken
- Reduce the heat to low.
- Cook for about 30 minutes, turning occasionally, until the chicken is fully cooked.
- Transfer the chicken to a serving platter and keep warm.
Step 4: Prepare the Roux
- Pour the fat from the skillet into a measuring cup.
- Return ¼ cup of the cooking fat to the skillet.
- Add the flour and paprika.
- Stir until smooth.
Step 5: Make the Sauce
- Gradually whisk in the chicken broth.
- Bring to a boil over medium heat while stirring constantly.
Step 6: Finish the Sauce
- Add the mushrooms.
- Stir in the artichoke hearts.
- Add the sliced olives, chopped pimientos, and dry white wine.
- Heat through without overcooking.
Step 7: Serve
- Spoon the hot sauce over the chicken.
- Serve immediately.
Tips
- Serve over buttered egg noodles for a heartier meal.
- Steamed white rice makes an excellent accompaniment.
- Substitute boneless chicken thighs for easier serving.
- Add a clove of minced garlic with the flour for additional flavor.
- Garnish with chopped fresh parsley before serving.
- Replace the white wine with additional chicken broth if preferred.
- Add a pinch of thyme or oregano for a more herbaceous sauce.
- Use fresh artichoke hearts when they’re in season.
- Finish with a squeeze of fresh lemon juice for brightness.
Nutrition
Calories: 545kcalCarbohydrates: 13gProtein: 38gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 12gMonounsaturated Fat: 13gCholesterol: 145mgSodium: 670mgPotassium: 890mgFiber: 3gSugar: 4gVitamin A: 920IUVitamin C: 13mgCalcium: 58mgIron: 34mg