Pick up some boneless chicken breasts from new Saturday pastured poultry vendor Donald Keller of Bayou Farms this weekend for this Chicken & Shrimp Clemenceau. Or pick up a whole bird to roast. Here are some great cooking tips for pastured poultry, shared by one of our great chicken farmers. He recommends cooking it at a lower temperature for a shorter period of time than conventional or free-range chicken: 300 degrees for 1 1/2-2 hours, or to 150-160 degrees internal temperature for whole birds.
Fry potatoes in oil until browned (or blanch potatoes, drain, and then brown in butter). Transfer potatoes to a dish and set aside.
Melt one stick of butter in a large skillet. Add chicken strips and brown lightly. Transfer chicken to a dish and set aside.
Melt remaining half-stick of butter (if needed) in the same pan. Add mushrooms and sauté until they release their juices. Add shrimp and sauté for 2 to 3 minutes or until pink. Reduce heat, add garlic, and cook for 2 to 3 minutes.
Return chicken to pan, then add potatoes and peas; heat thoroughly. Sprinkle with parsley, paprika, salt, and pepper.
Recipe contributed by Chef Leah Chase, Dooky Chase Restaurant
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.