Comments on: Chicken Pontalba Recipe

By: felix

felix — Thu, 02 Apr 2009 20:49:30 +0000

Back in the 60’s I was a waiter at Brennans on royal street in New Orleans.
I probably served 1000’s of Chicken Pontalba. I now live in florida. Next week I am visiting my Grand daughter in Chatsworth, Georgia. She likes my cooking and asked me to cook her a special dish while I am there. This is the one I picked as I have nice memories from working for Ella, Dick and the rest of the Brennan clan.

Felix bordelonfj@comcast.net

By: Garry B

Garry B — Fri, 26 Sep 2008 15:37:22 +0000

I’ve always used Tom Fitzmorris’s recipe for this, also my favorite creole N.O. chicken dish. I decided to give your recipe a whirl because I liked the simplicity of it and the fact that you use boneless chicken thighs. (my standby for quick and flavorful chicken dishes) The only thing I did differently was use bacon in addition to the ham as all variations of the dish I have had have both bacon and ham. It was delicious and will be the recipe I use to make this dish from now on. Good job!

By: Lol

Lol — Wed, 03 Sep 2008 19:58:01 +0000

I’ve made this twice now for my family here in UK, & they love it. The first time I was a bit too liberal with the Cayenne and it ended up hotter than a Bombay curry but was still good, the next time I was more restrained & it was just superb.
Looking at the picture the chicken seems to have more batter than I was able to get by just dredging it in the seasoned flour – am I missing a trick there?
Have to admit I used a jar of Bernaise so far – next time I’ll make the time to try doing the real thing.
This is a great site – I love the originality of this cuisine and the way it combines French hauteur with the down-home earthiness and heartiness of the local Louisiana paysan produce.
Haven’t yet managed to visit other than through books like James Lee Burke’s, but we hope to one day & try out a few of the great traditional places to eat.
Thanks again for a great site!

By: Michael S

Michael S — Tue, 14 Mar 2006 18:43:06 +0000

Jeez Danno, that’s exactly the food I only dream about eating, but can’t due to my cholesterol count. Bravo, your photos are as mouth watering as the list of ingredients, and the way you describe in such perfect detail the recipes; you are a chef aren’t you. Nice use of garlic, too. I know it won’t ever be the same without the bearnaise, but I might try it that way and, as John Lennon said, Imagine…

By: Lisa

Lisa — Mon, 09 Jan 2006 01:09:38 +0000

Didn’t get to make the chicken, cant find tarragon vinegar for the bernaise sause at our local grocery store…have to check the bigger store….

By: Danno

Danno — Thu, 05 Jan 2006 02:48:27 +0000

I’m planning on featuring it sometime here, I have quite a few recipes for it. Let me know if you want one.

By: Lisa

Lisa — Wed, 04 Jan 2006 13:24:35 +0000

We’re making this on saturday! Can’t wait.

Any good recipes for Daube? My hubby had it at Mandinas and loved it….

By: Mrs. Fury

Mrs. Fury — Tue, 03 Jan 2006 02:44:40 +0000

My gawd. Hubby said, “Print that one.”

By: Danno

Danno — Tue, 03 Jan 2006 01:28:42 +0000

Brad – Give it a go, it’s not hard to make. The only thing that is a little challenging if you haven’t made it before is the Bearnaise, and that’s not that hard either. I KNOW you would love this one!

Laurie – If you make it, be sure and let me know how it turns out!

Lisa – I wish I could dig back into it! One of those dishes that makes you almost want to cry when it’s gone.

By: Lisa

Lisa — Mon, 02 Jan 2006 18:38:21 +0000

holy cow, my mouth is watering just looking at the picture!