Louisiana Chicken

This is from the alleasyrecipes.com website, which states it's a creole dish, and its ingredients are just a little different than similar recipes of the same title. so i thought i would post this for those who might enjoy the addition of the mushrooms, olives and artichoke hearts that other recipes didn't include.

Steps

Pat the pieces of chicken completely dry with paper towels and season them on all sides with the salt and red pepper.

In a heavy 12-inch skillet , heat the oil over moderate heat until a light haze forms above it.

Fry the chicken in the hot oil , starting the pieces skin side down and turning them frequently with tongs for about 20 minutes , or until they brown richly and evenly.

To be sure that the bird is cooked to the proper degree of doneness , lift a thigh from the pan and pierce it deeply with the point of a small skewer or sharp knife.

The juice that trickles out should be clear yellow.

If it is still tinged with pink , fry the chicken for 2 or 3 minutes more.

After all of the chicken pieces are cooked , drain them on paper towels.

Then arrange them on a heated platter and drape them with foil to keep them warm.

Meanwhile , in another large heavy skillet , melt the butter over moderate heat.

When the foam subsides , add the mushrooms and , stirring occasionally , cook.

Ingredients

broiler-fryer chicken, salt, ground cayenne pepper, vegetable oil, butter, fresh mushrooms, flour, chicken stock, green olives, dry sherry, frozen artichoke hearts