Inspired by my recent trip to New Orleans, I figured I’d create a few dishes & take advantage of the chance to tip-me-hat at such a beautiful & unique city.
This was our second time cruising out of the port of New Orleans and our second chance at exploring the city. My favorite part is, of course, the FOOD! We had raw oysters, broiled oysters, oyster po boy’s, catfish po’ boys, gumbos, & jumbalayas at some of the most popular places in this warm & vibrant town. No, for reals, it was warm as hell – like, 75-80 degrees. DREAMY compared to the 35-degree weather we left behind in the Nation’s Capitol. I felt bad leaving my dog behind to freeze his 10lb. ass off because it ended up snowing back home while we enjoyed ourselves in New Orleans + the Caribbean. Ha.
We ended the trip with the age-old tradition of breakfast at Cafe du Monde. It just wouldn’t be a trip to New Orleans if we didn’t wake up and take the trolley to deep-fried-pillows-of-glutenous-dough(nut)-heaven. We had their signature beignets, swimming in powdered sugar, with roasted chicory root coffee to wash it down. Far from paleo and even further from any f*cks that could be given. I’M ON VACATION, BRUH. To say it was great is an understatement.
I stumbled upon the idea for this chicken immediately after breakfast at Cafe du Monde. With hands still covered in powered sugar, we strolled into a few shops nearby to pick up souvenirs. I almost got Liz a giant stuffed animal possum & Jesus bandaids.
That explains our friendship in a nutshell. I found all kinds of creole dish inspiration while in NOLA and saw fried alligator nuggets on top of a sautéed mushroom, artichoke, & green olive bed.
I instantly thought of recreating my own version with chicken thighs and this savory, braised goodness was born.
- 4 bone-in skin-on chicken thighs, patted dry
- 2 tbsp tapioca flour mixed with: 1 tsp sea salt, ½ tsp black pepper, ¼ tsp paprika, ¼ tsp garlic powder, & ¼ tsp onion powder
- 1 tbsp olive oil
- 1 tbsp butter/ghee
- 1-1/4 cup beef broth
- ½ lb. button mushrooms, sliced
- 8 green olives, sliced
- 6 oz. artichoke hearts, quartered (half of one 12oz. jar)
- 1 tbsp white wine
- few dashes hot sauce of choice
- Preheat oven to 400.
- Whisk tapioca flour with seasonings and dredge patted-dry chicken thighs (both sides) in flour mixture. Set aside on paper towels. Do NOT throw away remaining flour/seasoning mixture.
- Heat butter/ghee & olive oil in iron skillet over med high heat.
- Saute floured chicken thighs, skin-side down first, about 5 minutes per side. Once thighs are golden brown & crispy on both sides, remove from pan onto a plate.
- Whisk remaining flour mixture into hot oil in skillet, then, whisk in beef broth, scraping any bits off the bottom of the pan.
- Sprinkle sliced mushrooms, olives, artichokes, wine, and hot sauce into beef broth, then, nestle partially-cooked chicken thighs on top.
- Place iron skillet into oven and bake for 25 mins, flipping chicken thighs halfway through cooking.