CHICKEN A LA KING
Toss poached chicken breasts with a savory mushroom sauce for Food Network Kitchen's Chicken a La King recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
- Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
- Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
- Yield: 4 to 6 servings
CHICKEN FRANCESE
Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
- Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
ROASTED CHICKEN A'LA ORANGE
I had this while on vacation in Key Largo, FL and had to have the recipe. It is a moist and flavorful chicken with a fabulous sauce that is good on just about everything. It is a real crowd pleaser and an instant hit at every table. Add roasted potatoes, some steamed veggies, salad and bread and you will have a wonderful dinner! The recipe calls for 1/4 cup butter, however, I use less and it always comes out perfect.
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h35m
Yield 1 Whole Chicken
Number Of Ingredients 10
Steps:
- Clean chicken and pat dry.
- Sprinkle Salt and Pepper into the chicken cavity.
- Thinly slice garlic lengthwise into long ovals.
- Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
- Stuff (in small batches to make even throughout cavity) parsley, onion, remaining garlic, orange slices and butter.
- To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
- Roast at 350°F for 80 minutes, or when meat thermometer reaches 180 degrees, or when juices run clear.
- Pour pan juices into a sauce pan and add 3/4 cups orange juice (and optional wine) and whisk until sauce thickens (you can add the remaining 1/4 cup if you need to reheat the sauce).
- Pour sauce over the chicken slices when served.
CHICKEN ALA BOOZE
Have had this recipe for years. My daughter who was a pre-teen at the time gave the chicken it's name. It's real name "Chicken Ala Sauterne". The marinate time (2hrs) isn't in the prep & cook time.
Provided by Chef 920429
Categories Australian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken in wine for 2 hours.
- Pour wine from chicken; add onion, parsley & butter to wine.
- Pepper (salt if you are using) chicken & sprinkle with paprika.
- Place skin down in casserole dish.
- Pour wine mixture over chicken.
- Bake 25 minutes at 450°F.
- Turn chicken; add mushrooms & bake for 25 minutes or until tender.
CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)
Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 18
Steps:
- Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
- Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
- Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
- Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
- Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
- Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
- Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
CHICKEN ALA ORANGE PLUS
------This is a gourmet do ahead dinner all in one dish. All the work is in the AM, pop it in the oven 45 minutes before dinner and wait for the raves. Your choice of vegetables may vary. I like to work in a green vegetable like peas, green beans or broccoli - they do not require any precooking just pop them into the baking dish with the other partially cooked vegetables and the chicken when you are 45 minutes away from dinner!------I have changed the chicken to 4 breasts from one chicken quartered as originally posted
Provided by Bergy
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Partially cook the carrots, potato, & parsnips- cook them in boiling water for approx 8 minutes. The vegetables should only be half cooked.
- Cut 4 slices of orange, cross wise, from one of the oranges, rind on. Use the remainder of this orange to add to the juice.
- Cut the second orange in half and squeeze the juice so the combined juice will be approx 3/4 cup of orange juice.You may requjire an additional orange depemding on how juicy your oranges are.
- Add the brown sugar and cinnamon to the orange juice, mix well.
- Place the chicken in a large oven proof dish allowing enough room for the vegetables to be in one layer.
- Surround the chicken with the partially cooked vegetables and the onions.
- Season with Salt & Pepper.
- You may now cover it and place in the fridge until 1 hour before.
- dinner (allow 15 minutes for the dish to get to room temp) or if you did not make it as a "Do ahead" recipe continue on.
- Stir the orange juice mixture well and pour 3/4 of it over the chicken & vegetables.
- Pop your dish into a preheated 375f oven, rack set in the middle of the oven, for 25 minutes.
- Remove from oven, place a slice of orange on each chicken piece, pour the remaining Orange juice mixture over the orange & chicken pieces.
- Bake for an additional 12-15 minutes. Check Chicken temperature it should be at 175°F to 180°F Check drumstick/thigh quarters.
- Drizzle the Grand Marnier over the chicken & vegetables - return to oven for 3 minutes.
- You are ready to serve - I hope it pleases you.
CHICKEN A LA CREMA
Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h40m
Yield 6
Number Of Ingredients 18
Steps:
- Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
- Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
- Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
- Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
- Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
- Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.
Nutrition Facts : Calories 733.5 calories, Carbohydrate 12.2 g, Cholesterol 231 mg, Fat 53.7 g, Fiber 3.5 g, Protein 51.5 g, SaturatedFat 22.1 g, Sodium 2026.6 mg, Sugar 6.7 g
CHICKEN ALA CAN CAN
Steps:
- Combine soup, water and chicken in large saucepan. Add rice and mushrooms. Stir well. Bring to a boil. Cover and reduce heat to low. Simmer 7 minutes.
- Put mixture in a 2 qt. greased casserole dish.
- Bake uncovered at 300 degrees F for 15 minutes. Top with onion rings or grated cheese and bake 5 minutes longer.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN L'ORANGE
I have no idea where this recipe originated, I've been making it for years. My DH thinks it's one of those 'tough' recipe things...As you can see, EASY but tasty!
Provided by katie in the UP
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute chicken in butter 8 to 10 minutes.
- Remove; set aside.
- Mix cornstarch and juice.
- Stir in 57 sauce and marmalade.
- Pour into skillet.
- Cook on low heat until thickened.
- Put chicken in sauce.
- Heat; serve on top of rice sprinkled with almonds and orange zest.
CHICKEN ALA QUEEN
Simple dish for those who like chicken ala king but don't have the time. The tastes are similar and one pot cooking is always a help.
Provided by Shawn C
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In bowl mix soup, milk and sour cream until smooth.
- Mix in all ingredients but cheese.
- Place in casserole dish and top with cheese.
- Bake at 350° for 1 hour.
Nutrition Facts : Calories 289.4, Fat 12.6, SaturatedFat 6.7, Cholesterol 79.8, Sodium 142.9, Carbohydrate 24.3, Fiber 2.2, Sugar 2.9, Protein 19.4
More about "chicken ala france recipes"
10 FRENCH CHICKEN RECIPES TO MAKE RIGHT NOW - KITCHN
From thekitchn.com
- French Chicken Casserole a la Normande from Vikalinka. Bacon, apples, sautéed shallots, and a little fresh thyme bring the classic flavors of Normandy into this chicken casserole.
- Braised French Onion Chicken with Gruyère. French onion soup is one of the most iconic dishes around, and somehow, improbably, this version — adding chicken thighs and mustard — manages to leave the best parts intact while creating a wholly different dish.
- Slow Cooker Creamy French Mustard Chicken. “More mustard” is all but a motto when it comes to cooking chicken in the French style, and this slow-cooker dish takes that to heart, adding both grainy and smooth Dijon mustards to the classic base of white wine, shallots, and cream.
- Chicken Cordon Bleu from A Family Feast. If comfort food were designed in a lab to be the most comforting, it would come out like chicken cordon bleu: breading on the outside, creamy sauce over top, and cheesy ham inside.
- Crispy Skillet Chicken in White Wine Sauce from A Saucy Kitchen. Wine is chicken’s culinary best friend. The French are well aware (you’ll see it multiple times on this page), and incorporate it nicely into recipes like this one.
- Creamy Champagne Chicken from Cafe Delites. Silky sauces and perfectly cooked chicken complement each other’s textures in a way that makes for a stellar dish.
- Roasted Chicken Thighs with Garlic from Cooking Classy. Roasted chicken is good, but roasting the thighs alone gives you all the best parts without having to share or settle for breast meat.
- Lemon Garlic Chicken Thighs from Damn Delicious. While the previous recipe highlights how well the skin of a chicken thigh crisps up, this one takes the same garlicky goodness, adds some lemon, and shows how great the thigh — minus the skin and bone — can hold moisture through a high-heat trip to the grill.
- Slow Cooker Coq au Vin from Diethood. Another classic from the annals of French chicken dishes, but this time turned into an easy slow cooker, set-it-and-forget-it recipe.
- Dorie Greenspan’s Herb Butter Chicken. Of course, nothing is better than a simple roast chicken, and everybody has their own favorite. So why not look to one of our kitchen queens for her standard version?
10 MOST POPULAR FRENCH CHICKEN DISHES - TASTEATLAS
CHICKEN FRANCAISE - ALL FOOD RECIPES BEST RECIPES, CHICKEN ...
From allfood.recipes
CHICKEN A LA FRANCAISE RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
From ifood.tv
CHICKEN A LA FRANCAISE - RECIPE | COOKS.COM
From cooks.com
CHICKEN ALA KING WITH PEAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRADITIONAL FRENCH COQ AU VIN RECIPE - 2022 - MASTERCLASS
From masterclass.com
CHICKEN CHASSEUR RECIPE - QUICK FROM SCRATCH ... - FOOD & WINE
From foodandwine.com
CHICKEN ALA ORANGE PLUS FOOD- WIKIFOODHUB
From wikifoodhub.com
CHICKEN A LA CRèME | FRENCH RECIPES | SBS FOOD
From sbs.com.au
FRENCH MUSTARD CHICKEN (POULET à LA MOUTARDE) - OLIVIA'S ...
From oliviascuisine.com
CHICKEN LA FRANCE RECIPE BY SOUTHERN.CHEF | IFOOD.TV
From ifood.tv
CHICKEN ALA KING #SUNDAYSUPPER - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
FRENCH CHICKEN CASSEROLE A LA NORMANDE (VIDEO) - VIKALINKA
From vikalinka.com
CHICKEN ALA CARTE: IS IT A FOOD OR NOT? – WELCOME! :)
From amarugayit1.wordpress.com
CHICKEN ALA KIEV SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
20 FAMOUS & ICONIC FRENCH DISHES | FRENCH CUISINE | …
From french-waterways.com
CHICKEN BREASTS A L'ORANGE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHICKEN PROVENçAL RECIPE - QUICK FROM ... - FOOD & WINE
From foodandwine.com
'À LA MODE' IS A LONELY SURVIVOR OF A FRENCH CULINARY CODE ...
From atlasobscura.com
CHICKEN A LA KING RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
CHICKEN à LA MARYLAND RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN A LA KING - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN ALA MAYO RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN FRANçAISE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN ALA KIEV RECIPE | NATIONAL FOODS
From nfoodsstore.ca
CHICKEN ALA KING RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN ALA CARTE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CHICKEN à LA KING - WIKIPEDIA
From en.wikipedia.org
CHICKEN ALA MATT - HOME - FACEBOOK
EASY CHICKEN ALA KING RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN A L'ORANGE RECIPE - WOMAN'S DAY
From womansday.com
CHICKEN AND RICE ALA FRANCE - RECIPE | COOKS.COM
From cooks.com
VOTED THE BEST CHICKEN FRANCAISE RECIPE ON FACEBOOK ...
From youtube.com
CHICKEN KIEV RECIPE - EASY FRENCH FOOD
From easy-french-food.com
CHICKEN ALA POOS RECIPE - SPEAKINGALOUD MAGAZINE
From speakingaloud.in
CHICKEN ALA RICE KRISPIES RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN MARENGO - EASY FRENCH FOOD
From easy-french-food.com
You'll also love
Related Search