• Tommy Centola

Poulet Fromage from La Provence

New Orleans and the surrounding areas are known for their great restaurants. Unfortunately many of them are no longer opened. La Provence is one that I never made it to. This French restaurant on the North Shore was one of the highly rated in the city. This week, I will share a couple of chicken recipes from a cookbook that I found.


Chicken, cut into serving pieces

2 teaspoons chopped shallots

1/2 cup dry vermouth

3/4 cup heavy cream

Salt and pepper

2 tablespoons grated Swiss cheese

1 tablespoon bleu cheese

1 tablespoon softened butter

1 teaspoon Dijon mustard


Sauté chicken in butter, but do not brown! Add chopped shallots, dry vermouth. Reduce liquid slightly. Add heavy cream, (enough to almost cover), salt and pepper. Bring to a boil. Put in oven and cover with oiled waxed paper. Cook approximately 15 minutes. Remove, and strain sauce, reduce. Whip Swiss cheese, bleu cheese and butter and mustard. Pour over chicken and serve.


Enjoy!!!

Creole & Cajun Comfort Food is now available online.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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