Chicken Lazone is a unique Louisiana-style dish featuring a flavorful chicken and corn herby concoction with a delicious sauce. This recipe is served over rice, a classic Louisiana pairing, and includes the surprising addition of coconut milk to the sauce. I’ll guide you through the process, from splitting and seasoning the chicken breasts for quick and even cooking, to the dredging process that provides a nice golden-brown coating and helps to thicken the sauce later. We’ll then create the sauce by combining corn, fresh thyme, and garlic with butter and oil before deglazing the pan with white wine and adding in a blend of spices and coconut milk. This dish is perfect for a satisfying dinner that’s both enjoyable and affordable.
Special Equipment:
Large, steep-sided skillet
Ingredients:
- 2 large boneless, skinless Chicken breasts, each split into halves, thickness-wise
- Refined olive oil for frying
- Kernels from 4 fresh cobs of corn
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 2 tablespoons of fresh thyme leaves
- 3 to 5 minced garlic cloves
- 3 tablespoons of butter
- 1/2 teaspoon teaspoon black pepper
- 1 teaspoon kosher salt
- 1/4 to 1/2 teaspoon Cayenne pepper (optional)
- 1 cup Coconut milk (use an additional 1/2 or 1 cup for saucier consistency)
- 1 egg
- 1/2 cup All-purpose flour
- 1/2 cup White wine
- Fresh basil, chopped into a chiffonade (optional)
- Cooked rice, for serving
Directions:
Prepare the Chicken: Split the chicken breasts in half lengthwise to make them cook faster and create better portions. Season both sides with kosher salt and pepper.
Dredge the Chicken: In a bowl, beat one egg to create an egg wash. Dip each piece of chicken into the egg wash, allowing any extra to drip off. Then, dredge the chicken in all-purpose flour, ensuring it is evenly coated. This flour will also help to thicken the sauce later.
Cook the Chicken: Preheat a pan over medium heat. Add a tablespoon of butter and two tablespoons of refined olive oil to the pan. Cook the chicken for about 3-4 minutes per side, until a consistent golden brown color is achieved. The chicken does not need to be completely cooked through at this point, as it will finish cooking in the sauce. Once browned, remove the chicken and set it aside on a plate.
Create the Sauce: Reduce the heat and add another tablespoon of butter to the pan. Add the corn kernels, thyme, and garlic to the skillet, stirring to incorporate the fond from the chicken. Cook until the corn is slightly browned.
Deglaze and Reduce: Pour in a half cup of white wine to deglaze the pan, stirring for 2-3 minutes to allow it to reduce.
Add Final Ingredients: Stir in the onion powder, chili powder, and smoked paprika. Add the coconut milk, and turn the heat down to medium-low to avoid scalding. Let the sauce simmer for a minute to thicken.
Finish the Dish: Return the chicken breasts to the pan, turning to coat them in the sauce. Cook for a few more minutes to finish cooking the chicken and allow the sauce to thicken further.
Plate and Serve: Serve the Chicken Lazone over a bed of rice. Garnish with the chopped basil chiffonade.
