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Louisiana Chicken

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Make It

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  • In a 12-in skillet, heat the oil over moderately high heat. Add the chicken and cook for 4 minutes on each side or until browned, then transfer to a plate with a slotted spoon.
  • Add the onion, carrots, and celery to the skillet and saute for 5 minutes or until tender. Return the chicken to the skillet; add the stock, thyme, and bay leaf and bring to a boil.
  • Lower the heat, cover, and simmer for 45 minutes or until the juices run clear when a thigh is pricked with a fork. Discard the bay leaf; reserve the cooking liquid, skimming off any fat. Line a warm serving platter with the noodles and arrange the chicken on top. Cover with foil to keep warm.
  • In the same skillet, melt the butter over moderate heat. Add the flour and cook for 1 minute or until bubbly. Whisk in the milk and the cooking liquid from the chicken. Cook for 3 minutes or until thickened, then remove from the heat. Stir in the lemon juice, salt, and pepper. Ladle the gravy over the chicken and top with the parsley.


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