"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Tchoupitoulas ("Chicken Chop Your Nuts Off") Recipe

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This recipe for Chicken Tchoupitoulas ("Chicken Chop Your Nuts Off"), by , is from The Maniatty Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Watters
Added: Saturday, November 17, 2007


4 c. peeled and diced white potatoes
Seasoning mix:
2 tsp. salt
1 tsp. sweet paprika
3/4 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried sweet basil leaves
1/4 tsp. black pepper
1/4 tsp. dried thyme leaves
1/4 tsp. gumbo file ( file powder), optional

8 chicken breasts, boned with skin on
4 T. unsalted butter
Vegetable oil for frying
A simple Bearnaise Sauce
2 c. diced tasso (preferred) or other smoked ham, preferably Cure 81
4 c. sliced mushrooms
1 c. chopped green onions
*Note: If you use another smoked ham for the tasso, you will need to add 1/2 tsp. white pepper, garlic powder, cayenne and black pepper.

Boil diced potatoes just until fork tender. Drain and set aside. combine the seasoning mix ingredients in a small bowl and mix thoroughly. Sprinkle chicken breasts on both sides generously with 4 tsp. of the mix, patting it in with your hands. Preheat a very large oven proof skillet ( preferably cast iron) for about 2 minutes over high heat. Place chicken skin side down in skillet and place chunks of butter on top. Bake uncovered at 350 on the floor of the oven for 35 minutes; turn meat over and continue baking until golden brown on both sides, about 10 minutes. Remove chicken and set aside. Pour drippings into a glass measuring cup and reserve. Set skillet aside without wiping it. Heat 1/2 in. oil in another large skillet until it sizzles when a piece of potato is put in, about 350. Gently toss potatoes in with the remaining seasoning mix until evenly coated, keeping cubes intact. Fry potatoes in the hot oil until golden brown on all sides, about 12 to 15 minutes. Drain on paper towels. Make the Bearnaise Sauce and set aside. In skillet used to cook chicken, cook the tasso or ham over high heat until well browned, about 3 to 4 minutes, stirring occasionally. Add potatoes (and if you're using ham instead of tasso add additional ingredients); saute' until potatoes are hot, about 1 to 2 minutes, stirring occasionally (add about 1/2 the reserved chicken drippings if pan is dry). Stir in the mushrooms and saute' for about 1 minute 9add about 1/2 remaining drippings if pan is dry again), stirring constantly. Then stir in green onions and continue cooking and stirring about 1 minute. Remove from heat and serve immediately. To serve place 3/4 c. drained potato mixture on each plate. Arrange a chicken breast on top and spoon a generous 1/3 c. of Bearnaise sauce over all.

Personal Notes:
Personal Notes:
Alexandra actually requested this recipe to be in our cook book. Her mom used to make this for she and Bobby. Alex says this dish is "amazing!" Hopefully she will learn to cook this someday!




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