Chicken Lazone

This was a recommendation by Mallory when I asked her if she had any recipe suggestions ( to which, she replied, "Marry me chicken aka Chicken Lazone"). Chicken Lazone is a straightforward dish, simple to make but absolutely bursting with flavor. Mal suggested I use chicken thighs for this, and I'm glad I took her input.

I've written before about how I've moved from cooking all chicken breasts all the time to cooking more with thighs. I mean, I'd heard it all before, too. They're moister, more flavorful...but for a long time, I stuck to the leaner chicken breast. But I have to say, trying them out is so worth it.

Chicken Lazone originated at Brennan’s in New Orleans, the brainchild of Chef Lazone Rudolph. I went to Brennan's many moons ago on my own trip to New Orleans. I went there to grab a cocktail and relaxed the bar. It was my first solo vacation, something that feels worlds away now (I've got a 2 month old at home, so solo vacations were much enjoyed but currently on hold due to changing personal objectives).

I seasoned the chicken thighs with chili powder, paprika, cayenne pepper, salt, black pepper, garlic and onion powder, then allowed them to sit for about an hour. I mixed the seasoning together first, as the plan was to use half in the chicken and half in the sauce.

When it was cooking time, I heated the pan to medium-high and added some cooking oil. I tossed in the chicken and let it cook for about 5 minutes on each side. I didn't cook the chicken thighs throughout, but until they were mostly done.

After searing both sides, I removed the chicken from the heat and set it aside. It was not fully cooked, but most of the way done. Next, I added the spices to the pan and cooked for a little less than a minute. I then mixed in the lemon juice, cream, water, and salt, then heated this to a simmer, stirring frequently. I added the chicken back to the pan and lowered the heat, cooking until the chicken was done. Finally, I stirred in some butter to get the sauce thicker and creamier. And voila!

I served this over pasta because of who I am as a person. I also topped it with some parmesan, a perfect addition.

This turned out to be a really tasty dish. It was a fantastic recommendation. The spices go well together without making this a spicy dish by any means, and the chicken was tender. It's a great way to use chicken thighs. I've already made this twice in the time it took me to put this post together, so that should tell you it's a winner in my book.

Chicken Lazone Recipe

Ingredients:

2 teaspoons chili powder

2 teaspoons paprika

1/4 teaspoon cayenne pepper

1/2 teaspoon black pepper

2 teaspoons garlic powder

1 1/2 teaspoons onion powder

4 skinless, boneless chicken thighs

1 1/2 teaspoons salt

1 tablespoon vegetable oil

1/2 lemon, juiced

3/4 cup heavy cream

1/3 cup water

1/4 cup sliced green onions (optional)

1 tablespoon cold butter, cut into 1 inch pieces

Instructions:

Mix chili powder, paprika, cayenne, black pepper, garlic powder, and onion powder together in a small bowl. Sprinkled half of the seasoning over the chicken, covering both sides. Place in a covered container and refrigerate for at least an hour, or overnight. In a large non-stick (cast iron works great) skillet, heat cooking oil over medium-high. Add the chicken and cook about 4 minutes per side, until the outsides are browned but the inside is not fully cooked, then remove from heat and place on a plate. Add spices to pan and stir frequently, cooking for just under a minute. Add lemon juice, heavy cream, water, and salt. Heat to a simmer, stirring often, then lower heat to medium-low and add chicken back to pan. Cook for about 8-10 minutes, until chicken is cooked throughout. Mix in butter, stirring until well blended. Serve with side of choice.

adapted from chef john's chicken lazone recipe