Monday, 3 June 2013

Copycat Recipe- Dixie Chicken from the Lone Star

I love Lone Star and especially enjoy their Dixie Chicken. I have tried to make it a few times and have finally stumbled across the closest rip off.

Dixie Chicken- Copy Cat Recipe (serves 2)

Photo sourced from http://glitter-and-twisted.blogspot.co.nz/
 Ingredients:

 2 x Large Chicken Breasts
200ml of cream
50g butter
2 tablespoons of flour
1 1/2 cups of white wine (I used Savignon Blanc)
1 large chopped spring onion (divide the white and green parts of the onion)
2 finely chopped garlic cloves
1 cup cooked corn kernels
4 tablespoons of finely chopped fresh parsley
2 bay leaves
 Freshly Ground Pepper
Olive Oil

1. Lightly brown the chicken breasts in a pan with a small amount of olive oil. You are wanting to just slightly brown the outside, not cook it through. Approx 2 mins each side. Take off heat.
2. In a large saucepan melt the butter over a low heat. Once melted add garlic, corn and the WHITE part of the spring onion. Saute gently until onion and garlic are cooked. Slowly add flour to make a paste bring to a bubble. Add wine very slowly 1/4 cup at a time. Bring to a light simmer. 
3. Add cream and bay leaves. Bring to simmer again. Add chicken making sure that the sauce is covering the chicken. Leave simmering for approx 15 minutes, stir occasionally.
4.  Double check that chicken is cooked properly. If not leave for a further 5 minutes. Remove Bay Leaves. Season with pepper (the Lone Star version has LOTS) and salt.
5. Serve with crunch roast potatoes and coleslaw

 Nothing beats the real thing. I recommend that if you love Dixie Chicken, the Lone Star restaurant closest to you will always do the best job.







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17 comments:

  1. Unknown6 July 2013 at 23:27

    Hi. I think there is too much wine in the recipe (i know blasphemy!) but another copycat recipe i have done used at least double the chicken and about half the wine.....it is tasting pretty bitter at the moment......

    ReplyDelete
  2. Unknown24 August 2013 at 20:34

    Dixie Chicken the Lone Star way:

    Coat chicken in flour, fry each side in pan with oil
    Add chicken stock to deglaze pan, poach chicken in the stock
    When poached add cream and allow to reduce to a sauce.
    5-10 minutes before finishing, add spring onion, parsley, carrot & corn.

    Got this from a former chef.

    ReplyDelete
    Replies
    1. Pimk Flamingo1 January 2015 at 20:53

      Thank yoooouuu! Made this tonight and it's amazing.

      Delete
    2. Anonymous2 March 2016 at 15:12

      This comment has been removed by the author.

      Delete
    3. Anonymous2 March 2016 at 15:14

      How much chicken stock do you use for one chicken breast - and no wine at all? Thanks!

      Delete
    4. photo4me12 March 2016 at 16:48

      Hi Swanroom10,

      You use 1 & a 1/2 cups of chicken stock per KG of chicken breast. You still use wine, you put 1/2 a cup of wine in just after frying the floured chicken. When the wine has more or less evaporated add the chicken stock, garlic, salt and pepper. Reduce heat to a simmer, allow the stock to reduce. When approximately half the original liquid remains, stir through 200mls of cream. When the mixture begins to thicken add carrot, parsley and spring onion. Cook for a further 5 minutes then serve

      Delete
    5. Anonymous12 March 2016 at 23:13

      Thanks for the clarification! I will definitely be giving this one a go! Yum!

      Delete
    6. Hammertimenz28 July 2019 at 02:42

      That was so nice

      Delete
  3. Unknown24 August 2013 at 22:46

    Oh and garlic in with the chicken stock

    ReplyDelete
  4. Patsy Bucelis15 August 2014 at 06:53

    This comment has been removed by the author.

    ReplyDelete
  5. Unknown24 April 2017 at 16:35

    This comment has been removed by the author.

    ReplyDelete
  6. Unknown24 April 2017 at 16:37

    How do you make the lone star coleslaw my husband and I love this ? Also any one know how to make the Johnny cash stash I love this one !!!

    ReplyDelete
  7. Unknown21 May 2018 at 14:36

    nice i love it

    ReplyDelete
  8. Unknown7 June 2018 at 18:07

    Tried this recipe a couple of nights ago and it was such a success the chef didn’t get to eat as there was none left! LOL. I didn’t use wine but as suggested by @photoforme (thank you) it was just as tasty with the chicken stock. Have been asked to make it again this weekend. Lol. Thank you for posting this recipe. An all time family favourite now.

    ReplyDelete
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    ReplyDelete
  10. Andrew Knight29 August 2020 at 20:07

    I was a chef at the Lone Star.
    Cut chicken breast in half remove tenderloin save for other dish.
    Flour the remaining chicken and fry in a half ghee and half oil mix until browned on each side. Deglaze tenpan white wine wine add chicken stock bring to the boil add cream and remove from heat. When needed add chicken in small batches to a fry pan with enough cream sauce to cover. Bring to the boil and reduce the sauve in the pan with chicken add parsley carrot sweet corn toss in pan serve

    ReplyDelete
    Replies
    1. Steph17 October 2020 at 22:22

      I don’t suppose you have any tips for recreating their quesadilla and salsa? It’s my favourite meal haha

      Delete

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