Chef Folse's Yams and Chicken Point Houmas

Prep Time: 1½–2 Hours

Yields: 6 Servings


Point Houmas was the home camp of the Houmas Indians and is located 10 miles east of Donaldsonville, La. While Native Americans used yams as a full-course entrée, Cajuns and Creoles created many innovative dishes by making them the main ingredient in other recipes.


4 large yams, peeled and (¼-inch) sliced

1 (3-pound) fryer chicken

salt and black pepper to taste

granulated garlic to taste

1 red onion, peeled and sliced

¼ cup pecan halves

½ pound butter

¼ cup Creole mustard

½ cup Louisiana cane syrup

1 cup chicken broth or stock

1 cup orange juice


Preheat oven to 375°F. Cut chicken into serving pieces then season with salt, pepper and granulated garlic and set aside. Rinse yam slices under cold water then arrange yams and onion slices across bottom of a 4-quart baking dish. Season vegetables lightly with salt and pepper. Place chicken pieces on top of vegetables and sprinkle with pecan halves. Set aside. In a small sauté pan, heat butter over medium-high heat. Add mustard, cane syrup, chicken stock and orange juice. Bring to a light boil then season lightly with salt and pepper, stirring occasionally. Remove from heat and generously spoon sauce over chicken and potatoes. Cover baking dish and bake 1 hour. Remove cover and bake 15 additional minutes or until chicken is golden-brown and potatoes are tender. Remove from oven and serve hot.

NOTE: For faster cooking times, slightly parboil yams in lightly salted water and use a smaller bird such as a Cornish hen.