A signature dish at Chef Brian Landry’s bustling Jack Rose restaurant in New Orleans, the Fried Chicken Parmesan with Spaghetti combines crispy fried chicken pieces with bold Italian flavors and is a hearty dish certain to keep the bellies full.
(credit Randy Schmidt)
In 2019, Jack Rose was named the #1 “Best Hotel Restaurant” in the country according to the USA Today 10Best Readers’ Choice Awards. The restaurant is located in the Pontchartrain Hotel, which is at 2031 St. Charles Avenue in the Garden District, and features a mixture of Italian, French, and Spanish dishes alongside a vibrant wine list and a menu of cocktails.
Jack Rose claims that it is a “manifestation of New Orleans’ love of celebration through food (and drink).” And even with 2020 being 2020, the celebration of food continues. The restaurant is taking every precaution to keep guests and staff safe. A mask is required for entry, they’ll check your temperature upon arrival, and once you’re seated, you can remove your mask and enjoy the atmosphere and food of the restaurant.
Another strain that is not only being felt by Jack Rose but all restaurants across New Orleans and the country, is the limiting of occupied tables and the guidelines on social distancing. Restaurants can’t operate at full capacity at this time, and it’s deeply affecting the industry in ways where a lot of restaurants can’t recover.
Show your love and support if you can by eating at the restaurant. Order take out. And be sure to show respect and consideration for others. This is a trying time that affecting everyone in different ways. The biggest way to help a restaurant like Jack Rose is to continue to be a patron.
(interior of the Jack Rose/taken from Facebook)
If you are in New Orleans, and you intend at eating at the Jack Rose Restaurant, you can contact them with any questions, or make a reservation, at (505) 323-1500. You can also message them on Facebook or Instagram. For their complete available menu, you can find that at www.jackroserestaurant.com.
If you’re not staying at the Pontchartrain Hotel, and you’re in the French Quarter, it’s about a 10-minute drive to Jack Rose. You can also take the streetcar, which is about 25-minutes. Hop on the green streetcar at Canal and Carondelet, via the Garden District, and stop at St. Charles at Josephine. The Jack Rose and Pontchartrain Hotel will be right there.
If 2020 has put a stop to your New Orleans travel plans like it has for so many, and you wanted to order Jack Rose’s popular Fried Chicken Parmesan with Spaghetti, chef/co-owner, Chef Brian Landry, is allowing me to share the restaurant’s recipe with you.
In fact, Chef Landry has offered me a few recipes for you to try at home. Recently, I shared his Garlic Bread Soup. I have his version of Red Beans and Rice and the recipe he shared on NBC’s ‘The Today Show‘, Easy Garlic Clove Shrimp, also coming soon.
Until then, enjoy this great Fried Chicken Parmesan with Spaghetti recipe from the hugely popular Jack Rose Restaurant in the socially distant confines of your home kitchen.
A signature dish at Landry’s bustling Jack Rose restaurant in New Orleans, this dish combines crispy fried chicken pieces with bold Italian flavors and is a hearty dish certain to keep the bellies full.
Cut each chicken into 8 pieces: 2 legs, 2 thighs, 2 breasts and 2 wings. Place the chicken into a 2 gallon container.
Combine all ingredients in a large pot andbring to a boil. Boil for 1 minute, stirring to dissolve the salt and sugar.Remove from heat and allow to cool completely, then chill before using. (Brinecan refrigerated for 3 days before using).
Pour the brine over the chicken to covercompletely. Refrigerate for 8 hours.
Remove the chicken from the brine. Divide the chicken evenly a place into 2 resealable ziploc or vacuum bags. Divide the garlic, hot sauce, and thyme evenly between the two bags. Place in water bath and sous vide for 3 hours at 158 ℉. Remove bags from water bath and chill inan ice bath until chicken is cool.
Heat a tall-sided pot of oil to 375 °F. Place the cornstarch in a large mixing bowl. Remove the chicken from the bags and place in the mixing bowl. Toss the chicken in the cornstarch until evenly coated. Let sit for 3 minutes. Add battered chicken to pot and cook 6 to 8 minutes until golden and crispy. Remove the chicken from the pot and place on absorbent paper towels. Sprinkle with kosher salt.
Heat up a large 3-gal pot on medium-high heat. Add olive oil, onions, and carrots and cook until they start to brown. Add the tomato paste and saute until dark red being careful not to burn. Add the tomatoes with their juices to deglaze the pan. Add the garlic, herbs, chili flakes, and water. Simmer for about an hour until the sauce begins to sweeten and become less acidic. Season with salt and pepper.
On a large serving platter, ladle red gravy to cover the bottom of the platter. Arrange the chicken on the serving platter. Sprinkle the chopped parsley over the chicken then top with freshly grated parmesan using a microplane grater. Serve with a side of angel hair pasta.
Shared with permission from Chef Brian Landry.
(credit Randy Schmidt)
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