LOOKING for: Chicken Carondolet

20 years ago

"Chicken Carondolet" was the featured Tuesday Lunch Special at Girod's Bar/Cafe on Girod Street in New Orleans during the 1980s and 1990s. It was very tender -- perhaps pressure cooked -- and had a mahogany-colored, not-too-thick and not-too-thin sauce that I believe contained wine. The sauce seems to have penetrated all the way through the chicken, making even the white meat portions a rich mahogany color. The chicken and sauce were served atop rice, accompanied by green lima beans, and there was always a large hunk of French bread to sop up the sauce. Licking of fingers was not considered bad manners when eating this dish. I have searched all over the Internet but cannot find anything that sounds exactly like it, though "Coq au Vin" (without the discrete vegetables) comes closest.

I would appreciate any and all information and ideas!

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Comments (6)

pat_t
20 years ago
I checked their website - Girod's Bistro in the Napoleon House is temporarily closed due to Hurricane Katrina. I'll include a link to their website, so you can check back on it later. They will have their menu online then.

Here is a link that might be useful: Girod's Bistro
friedag
Original Author
20 years ago
Pat, thank you so much for responding and for the link to Girod's. What a blast from my past! Looking at the site I can almost taste "Chicken Carondelet" (spelt correctly this time) again. It's nice to know that the Napoleon House survived Katrina and Girod's is still in business and will get back to normal, eventually.

I checked your "My Page" and noticed that you are in Panama City, so I'll venture to ask: Are you familiar with Earl Peyroux and his cooking show that, I think, originated out of Pensacola? At one time I had several of his cookbooks that tied in with all the show episodes. I was thinking that perhaps he might have had a recipe for "Chicken Carondelet," because I know that I saw its preparation (or something very much like it) demonstrated on television. I have a feeling that the dish is not really unusual, but it is probably called by another name, else I would be able to find it on the Internet. I will definitely check out Girod's full menus, if for no other reason than just to see the name of this wonderful dish in print again. I appreciate your tip because I have searched for years and years without a nibble!
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pat_t
20 years ago
Sorry to say I haven't heard of Earl Peyroux. Sounds like his cooking show would've been right up my alley. I may have to search for some of his cookbooks and check them out.

I suspect you are right when you say that the Chicken Carondelet is probably called by another name - that's why I'd like to see Girod's menu to see if it lists the basic ingredients included in the dish.

Should you go back in the future and find the recipe or the basic ingredients, please post and let me know. I'm definitely interested!
empress
20 years ago
This sounds like Bourbon Chicken to me. I have eaten it many times, but do not have a recipe. However, lots of results turn up for this recipe on a google search. Even if this not exactly the recipe you're looking for, it is very tasty.

Good luck with your search.
Marigene
20 years ago
Here is a recipe for Bourbon Chicken that is very good. Is this anything like the Carondelet Chicken?

Bourbon Chicken

4 Small skinless, boneless chicken breast halves
2 T Olive oil
1 T Butter
1 Large clove garlic, minced or put through a garlic press
1 Small onion, finely chopped
2 T Chicken broth
2 T Bourbon whiskey
1/4 cup heavy cream
Salt and pepper, to taste

Melt butter with olive oil in a heavy skillet. SautÃ© garlic and onion until onion is transparent. Remove garlic and onion from skillet with slotted spoon.

Brown chicken breast halves on both sides. Return garlic and onion to skillet, add chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes. Just before serving add the heavy cream and stir well until combined and heated through.
woodie
20 years ago
Marigene, your bourbon chicken sounds terrific! I just bought some bourbon to make Canarybird's pork tenderloin (and its one of the few things we don't drink :) so I can see your chicken recipe in my near future.