Full Recipe
Author
Food Network | 2017-03-01
Description
Chicken Pontalba is typical of the signature dishes served at old-line New Orleans Creole restaurants. This dish was created in New Orleans by Chef Paul Blange in the early days of Brennan's in the French Quarter in the early 1950s and was a well-established local favorite when we re-opened Delmonico. The recipe is very similar to Chicken Clemenceau, but without the inclusion of green peas.
The name Pontalba denotes richness, as the dish is named for Baroness Micaela Almonester de Pontalba, a wealthy Parisian who in 1850 built the opulent Pontalba buildings that still flank Jackson Square in the historic French Quarter. Considered the oldest apartments in the country, the buildings continue to house elegant residences upstairs and fine retail shops downstairs.
