Best Pol Martins Chicken Wings Baton Rouge Recipes

Baton Rouge Chicken Wings image

Provided by daisygrl64

Categories Chicken

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

24 chicken wings
1 cup beer
1 cup chicken stock
1 tablespoon olive oil
4 garlic cloves (blanched, peeled and pureed)
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
4 tablespoons butter
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1 teaspoon rosemary
salt (if needed)

Steps:

Nutrition Facts : Calories 841.4, Fat 62.7, SaturatedFat 21.1, Cholesterol 258.7, Sodium 444.4, Carbohydrate 6.5, Fiber 0.4, Sugar 1.3, Protein 56.1

Pol Martin- Chicken With Shallot Sauce image

Provided by daisygrl64

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless chicken breasts
2 dry shallots, peeled and chopped
3 tablespoons butter
3 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/4 cup dry white wine
1 cup chicken stock, heated
1 teaspoon brown sugar
1 tablespoon cornstarch
3 tablespoons cold water
1 lime (juice of)
salt and black pepper, to taste

Steps:

heat half of butter in frying pan over medium heat.
add chicken, and season with salt and black pepper, continue cooking for 4 minutes.
turn chicken over and cook for 5 minutes.
set chicken pan aside.
in a clean saute pan add remaining butter over medium heat.
add shallots, basil, parsley, and wine.
cover and cook for 3 minutes.
stir in chicken stock, brown sugar, and lime juice, cook for 6 minutes over low heat.
dissolve cornstarch in 3 tablespoons of cold water.
stir into the chicken broth sauce, and quickly bring to a boil, cook for 1 minute.
place chicken in sauce and simmer for 2 minutes over low heat.
serve.

Nutrition Facts : Calories 384.6, Fat 22.8, SaturatedFat 9.5, Cholesterol 117.5, Sodium 242.2, Carbohydrate 9, Fiber 0.6, Sugar 2.5, Protein 32.3

Baton Rouge Chicken image

Provided by Sam 3

Time 18m

Yield 6 serving(s)

Number Of Ingredients 12

6 boneless skinless chicken breasts
2 tablespoons margarine, melted
2 tablespoons cayenne pepper
1 tablespoon paprika
1 tablespoon pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon thyme
1/4 teaspoon dry mustard

Steps:

To prepare spice mix, on a sheet of waxed paper, combine all spices; mix well.
Heat a large cast-iron skillet or other heavy skillet over med-high heat until very hot, about 8 minutes.
Meanwhile, brush chicken with margarine.
Dredge chicken in spice mix, patting firmly to adhere.
Place chicken in prepared skillet and cook, turning once until coating is blackened and chicken is no longer pink, about 10 minutes.

Nutrition Facts : Calories 183.3, Fat 5.8, SaturatedFat 1.2, Cholesterol 68.4, Sodium 125.3, Carbohydrate 4, Fiber 1.6, Sugar 0.8, Protein 28.1