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Message
Tujaque's Update!! 8-27-13
Posted on 8/27/13 at 8:45 pm
Posted on 8/27/13 at 8:45 pm
Closed for renovations and reopens with updated menu and main dining room.
Article
The article doesn't say anything about the chicken bon fete, please tell me they didn't remove it!
4
Posted on 8/27/13 at 9:03 pm to iluvdatiger
They're gonna sneak the Tshirt racks in. Oh no.
Posted on 8/27/13 at 9:04 pm to iluvdatiger
Thanks for the update. That is good news. The article says something about new carpet. The main dining room down stairs was tile and the floor in the back at the right was not level. I hope they fixed that. Not a big deal but it did bug me.
Posted on 8/27/13 at 9:18 pm to iluvdatiger
It's Chicken Bonne Femme
Creole Chicken Bonne Femme Recipe
The French term Bonne Femme translates to Good Woman or Good Wife, but in French culinary terms it generally means with mushrooms, which is not always the case in Creole cooking. Antoine’s does (or did, until they reopen) an Oyster Bonne Femme which is wonderful, but quite a bit different from most Creole, Bonne Femme dishes, they also make a version of Chicken Bonne Femme. Here is my version of the Creole classic:
Creole Chicken Bonne Femme
1/4 Cup Extra Virgin Olive Oil
1 Tbsp Unsalted Butter
2 Boneless, skinless Chicken Breasts, pounded lightly for even cooking
2 Medium Russet Potatoes, peeled and sliced into 1/8? rounds
3/4 Cup Spanish Onion, diced
1/8 Cup Green Onions, Sliced
2 Cloves of Garlic, minced
1 Cup Ham, diced
Kosher Salt & Black Pepper, to taste
1/4 Cup White Wine
1 Tbsp Italian Parsley, finely chopped
2 Tbsp Unsalted Butter
Sliced Green Onions for Garnish
Preheat an oven to 350 degrees F.
Season the chicken breast liberally with salt and pepper. Add the Olive Oil and 1 Tbsp of Unsalted Butter to a medium high saute pan. When hot add the chicken breasts and saute until golden brown on both sides, set aside.
Add the potatoes to the hot saute pan and saute until tender. Add the onions, ham, and garlic, saute until the onions are translucent, fold or stir gently as to not break up the potatoes. Deglaze the pan with the white wine, cook for 2 minutes. Season the “sauce” with salt & black pepper to taste. Gently nestle the chicken breasts in the sauce and place in the oven until the chicken is just cooked through.
Remove from the oven, place the chicken on 2 heated serving plates. Add the parsley, and the remaining 2 Tbsp Unsalted Butter to the sauce, shake the pan until it is incorporated. Divide the sauce over each chicken breast, garnish with the green onions and serve.
Serves 2.
Nola Cuisine
Creole Chicken Bonne Femme Recipe
The French term Bonne Femme translates to Good Woman or Good Wife, but in French culinary terms it generally means with mushrooms, which is not always the case in Creole cooking. Antoine’s does (or did, until they reopen) an Oyster Bonne Femme which is wonderful, but quite a bit different from most Creole, Bonne Femme dishes, they also make a version of Chicken Bonne Femme. Here is my version of the Creole classic:
Creole Chicken Bonne Femme
1/4 Cup Extra Virgin Olive Oil
1 Tbsp Unsalted Butter
2 Boneless, skinless Chicken Breasts, pounded lightly for even cooking
2 Medium Russet Potatoes, peeled and sliced into 1/8? rounds
3/4 Cup Spanish Onion, diced
1/8 Cup Green Onions, Sliced
2 Cloves of Garlic, minced
1 Cup Ham, diced
Kosher Salt & Black Pepper, to taste
1/4 Cup White Wine
1 Tbsp Italian Parsley, finely chopped
2 Tbsp Unsalted Butter
Sliced Green Onions for Garnish
Preheat an oven to 350 degrees F.
Season the chicken breast liberally with salt and pepper. Add the Olive Oil and 1 Tbsp of Unsalted Butter to a medium high saute pan. When hot add the chicken breasts and saute until golden brown on both sides, set aside.
Add the potatoes to the hot saute pan and saute until tender. Add the onions, ham, and garlic, saute until the onions are translucent, fold or stir gently as to not break up the potatoes. Deglaze the pan with the white wine, cook for 2 minutes. Season the “sauce” with salt & black pepper to taste. Gently nestle the chicken breasts in the sauce and place in the oven until the chicken is just cooked through.
Remove from the oven, place the chicken on 2 heated serving plates. Add the parsley, and the remaining 2 Tbsp Unsalted Butter to the sauce, shake the pan until it is incorporated. Divide the sauce over each chicken breast, garnish with the green onions and serve.
Serves 2.
Nola Cuisine
Posted on 8/27/13 at 9:18 pm to PlanoPrivateer
maybe they meant to say the carpet upstairs?
Posted on 8/27/13 at 9:34 pm to TigerWise
quote:
They're gonna sneak the Tshirt racks in. Oh no.
Those people trolled the frick out of a lot of folks.
Posted on 8/27/13 at 9:47 pm to Stadium Rat
thanks for that!
Posted on 8/27/13 at 10:11 pm to iluvdatiger
quote:
The article doesn't say anything about the chicken bon fete, please tell me they didn't remove it!
chicken bonne femme . . . but yeah I agree.
sorry. i'm a stickler for that kind of thing.
Posted on 8/27/13 at 10:48 pm to VOR
yea, yea. I was too lazy to see if it was fete or femme. sorry!
Posted on 8/28/13 at 8:51 am to VOR
quote:
VOR
You know the new chef at Tujaque's?
He was at Commanders for a while and was hired recently.
He's a RDV regular. Nice guy, married a friend of a friend.
This post was edited on 8/28/13 at 10:14 am
Posted on 8/28/13 at 9:33 am to PlanoPrivateer
It irritated you? How old is the damned building?
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