Chickenpotaufeu Recipes

Steps:

• Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
• Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Steps:

• For brine:
• Bring first 5 ingredients and 8 cups water to a simmer in a medium saucepan over medium heat, stirring until sugar and salt dissolve. Remove from heat; let cool to room temperature. Place brisket and short ribs in a large baking dish. Pour brine over to cover completely. Cover and chill for at least 8 hours or overnight. Remove meat; rinse and set aside.
• For bouquet garni, meats, and vegetables:
• Place first 6 ingredients in center of a triple layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle for bouquet garni. Wrap marrow bones in cheesecloth; tie into a bundle with twine. If desired, tie oxtails with twine around circumference to keep meat from falling off bones.
• Place brisket, short ribs, bouquet garni, marrow bones, oxtails, beef bones, veal bones, veal breast, 2 chopped carrots, celery, and onion in a very large heavy pot. Add water to cover meat (about 7 quarts). Bring to a boil, skimming off any scum and fat that rise to the surface. Reduce heat and simmer, skimming occasionally, until short ribs are tender, 2-2 1/2 hours.
• Transfer short ribs to a 13x9x2" baking dish; add 4 cups broth from pot and tent with foil to keep meat warm and moist. Add sausage to pot; continue simmering until sausage is cooked through and remaining meats are tender, about 30 minutes longer. Transfer sausage, brisket, oxtails, and marrow bones to dish with short ribs.
• Place a large strainer over another large pot; strain broth, discarding remaining meats, bones, and other solids in strainer. (You should have about 10 cups broth.) Return broth to a boil; add rutabagas, cabbage, potatoes, and 2" pieces of carrots. Simmer until vegetables are tender but not mushy, about 30 minutes.
• For sauces and garnishes:
• Mix first 5 ingredients in a small bowl to make salsa verde. Season with salt and pepper; set aside. Stir crème fraîche and horseradish in another small bowl; season with salt.
• Transfer vegetables to a platter. Thinly slice brisket against the grain; cut sausage into 2" pieces. Return meats to baking dish.
• Season broth in pot to taste with salt and pepper; divide among bowls. (Reserve broth from meats for another use.) Serve meats and vegetables with salsa verde, horseradish crème fraîche, and both mustards in small bowls alongside. Serve with toasted country bread.

Steps:

• Preheat the oven to 400 degrees F.
• Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs. Place the potatoes on a baking sheet and roast for 10 minutes or until soft to the touch.
• Slice the zucchini in thirds crosswise; slice each piece into quarters lengthwise. For a classic French presentation, round the angled sides to form 12 oval sticks
• Season the chicken with the remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon herbs. Heat a saute pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Sear the chicken breasts on 1 side for about 2 minutes and turn over. Add the leeks, carrots, mushrooms, zucchini, and garlic. Cook, stirring constantly, for 1 minute to sear the vegetables. Add the white wine, and boil until the wine is reduced by half, about 2 minutes. Stir in the stock and bring to boil. Reduce heat and simmer until the chicken is cooked through, 7 to 10 minutes. Add the Swiss chard to 1 side of the pan to braise the greens in the cooking liquid, about 1 minute.
• To serve: Place 1/2 cup of the Swiss chard in the center of 4 large soup bowls. Slice each chicken breast on an angle into 5 pieces. Arrange the chicken on top of the Swiss chard. Divide the vegetables among the 4 bowls and ladle the broth around the vegetables.

Steps:

• Remove any string from the chicken and place in a large, lidded pan. Cover with water and add the peppercorns, parsley stalks and bay leaves. Bring to the boil, then skim the surface, reduce to a simmer, cover and cook for 45 minutes to 1 hour.
• Once the chicken is cooked through - pierce the thigh joint and any liquid
• should run clear - remove to a dish. Add the swede, carrots and leeks (you can add extra veg here, such as onion, turnip or little chunks of potato) to the stock and simmer for 20 minutes.
• Meanwhile, take off the skin of the chicken, discard and pull off the cooked flesh. It's nice to leave it in big pieces and it may help to have rubber gloves on as the chicken will be hot!
• Return the chicken flesh to the stock pan, bring it back to the boil, add the chopped parsley and tarragon, then ladle into large warmed soup dishes. You could also add a dollop of pesto if you like.

Steps:

• In a large pan over medium heat add 1½ teaspoons olive oil and mushrooms. Sauté about 5 minutes until golden. Remove mushrooms from pan and set aside.
• Add the remaining 1½ teaspoons olive oil to the pan and heat over med-high heat. Add the leeks, carrots, rutabaga, turnips, and garlic and sauté 5 minutes. Stir in wine and continue to cook until liquid is reduced to ¼ cup, about 1 minute.
• Add the mushrooms, broth, chicken, thyme, and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.
• Garnish with thyme springs.

Steps:

• In an 10 to 12 quart stock pot or soup kettle combine beef with short ribs and cover with stock or water by 4 inches. Bring to a boil over moderate heat; as the stock begins to boil, carefully skim all foam and scum from surface and discard. Reduce heat to low, skim again, then add onions, carrots, tomatoes and bouquet garni. Skim again; cover the pot, leaving the lid ajar and simmer as slowly as possible, skimming on occasion. Cook for 2 to hours or until meat is almost tender. Remove meats. Strain the liquid through a sieve lined with dampened double layer of cheesecloth. Discard seasoning vegetables and bouquet garni; remove surface fat. (If you do this on one day, before you finish the dish, store meat and liquid separately.)
• Transfer stock to a clean pot. Return the meat to the liquid along with the carrots and turnips. Bring the liquid to a boil, season with salt and pepper and simmer for 30 minutes or until carrots, turnips and meats are tender. Meanwhile boil the potatoes separately (when done, leave in water off heat) and steam cabbage wedges separately for 8 minutes or until just tender.
• To serve, degrease the liquid and season with salt and pepper. Remove meat from liquid, discard strings and carve into 1/4-inch slices, remove short rib bones and cut into chunks. Transfer slices of meat, a portion of potatoes, cabbage, carrots, turnips into a deep soup plate. Ladle liquid over the top and garnish with parsley; serve as main course soup.
• Or, serve soup liquid first, garnished with parsley and serve meat, vegetables, potatoes and carrots as a second course, accompanied by 1 or more accompaniments and a good French bread.

Steps:

• Season and brown chicken well in a hot saute pan in 1-ounce canola oil. Brown the carrots, celery, onion, garlic in the remaining oil. Arrange these ingredients tightly in a 4 quart stock pot. Add water so it just covers the ingredients, and season with salt and pepper. Bring to a simmer, skim any foam fat or impurities with a ladle as they rise to the surface. After 10 minutes add bay and thyme. Simmer 15 minutes and add the potatoes. Simmer another 20 minutes until potatoes and chicken are just done. Remove vegetables, chicken and potatoes and arrange attractively on a platter. Strain broth.

Steps:

• Poach chicken:
• Pat chicken dry and sprinkle inside and out with salt and pepper. Stuff cavity with thyme and chill chicken, loosely covered, at least 3 hours (to allow seasoning to permeate meat).
• Transfer chicken to a 7- to 8-quart heavy pot, then add stock, water, onion, garlic, celery rib, and bay leaf and bring to a boil. Reduce heat and gently simmer chicken, covered, until juices run clear when a thigh is pierced with a skewer and thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 45 minutes. Transfer chicken to a large platter and let stand, loosely covered with foil, 20 minutes. Reserve cooking liquid in pot, uncovered, and discard onion, celery, garlic, and bay leaf.
• Prepare leeks and potatoes while chicken cooks:
• Starting about 1/2 inch from root end, make a lengthwise cut through middle of each leek (keep leek intact). Wash leeks well under cold running water and drain. Halve potatoes.
• Cook vegetables while chicken stands:
• Bring chicken cooking liquid to a boil, then add leeks, potatoes, carrots, parsnips, and celery root and simmer, partially covered, until tender, about 20 minutes. Carefully transfer vegetables with a slotted spoon to platter with chicken and keep warm, loosely covered with foil. (Reserve cooking liquid for another use if desired cool, uncovered, then chill, covered.)
• Make sauce while vegetables cook:
• Mash garlic and capers to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Transfer to a food processor and pulse with parsley and watercress until herbs are finely chopped. With motor running, add oil in a slow stream and process until smooth. Season sauce with salt and pepper.
• Serve chicken and vegetables with sauce.

Steps:

• The day before: Preheat oven to 400 degrees. Place the bones in a large roasting pan. Roast until browned on all sides. Place in a large stock pot with eight quarts water, onion, carrot, celery and herb bouquet. Season with pepper and simmer for four hours, skimming off any foam that rises to the surface. Drain, reserving the marrow bones. Cool the stock, strain it and refrigerate. Remove the marrow from the bones, place it in a container and refrigerate.
• Chop two cloves garlic in thin slivers. Lard the beef brisket with small pieces of the garlic and tarragon leaves and season with pepper. Wrap and refrigerate overnight. Rub the chicken with lemon juice and put thyme leaves under the breast skin and season the cavity with pepper. Wrap and refrigerate.
• The day of serving: Skim the fat from the stock. Bring the stock to simmer, add the beef and simmer gently for one-and-a-half hours.
• Meanwhile, make the stuffing for the chicken. Soften the shallots and remaining garlic, chopped, in the butter. Season with pepper. Soak the bread crumbs in the milk for 10 minutes. Drain and squeeze dry. Combine in a bowl with the shallots, garlic and prosciutto. Add the egg and allspice and mix thoroughly. Stuff into the chicken and truss.
• After the beef has simmered for one-and-a-half hours, add the chicken. It should cook for two hours. After the chicken has cooked for one-and-a-half hours, add the tongue and garlic sausage. They should cook for half an hour. Remove the marrow from the refrigerator and set aside.
• Ten minutes later, add the potatoes, parsnips and carrots (if you do not have enough room, cook the potatoes separately). They should cook for 20 minutes. After 10 minutes, add the celery and leeks. Cook the vegetables until they are tender (be careful not to overcook them). Meanwhile, toast the baguette slices.
• To serve, slice the meats and arrange them on a large platter. Place the vegetables in attractive piles around the meats. Ladle a little hot broth over everything, and serve immediately. Spread the marrow on hot toast and pass it separately.

Steps:

• Directions for Horseradish cream. Prep time: 10 minutes.
• Combine cream, mustard, horseradish and sugar in small bowl. Taste; adjust as desired. Can be made 2 days ahead and refrigerated.
• Directions for Chicken, sausage and vegetable pot-au-feu.
• Heat oil in 6-quart pot over medium-high heat. Add sausages stirring frequently until beginning to brown, about 3 minutes.
• Remove from sausages pot and set aside.
• Add chicken, salt and pepper to pot; sear on all sides, about 5 minutes.
• Push chicken to side of pot; add garlic and minced onions to cleared side of pot. Cook, stirring, until softened, about 3 minutes.
• Add 3 1/2 cans broth, turnips, zucchini, cabbage, potatoes, carrots and bay leaf. Heat to boiling over high heat; reduce heat to simmer.
• Cook, covered, until vegetables are tender, about 25 minutes.
• Add reserved sausages and more broth, if needed, during last 10 minutes of cooking.
• Taste and adjust seasoning if required.
• Serve from pot or transfer vegetables to warm platter.
• Skim fat from broth (gravy strainer works well) and moisten meat and vegetables with some broth.
• Pass remaining broth and horseradish cream separately.

Steps:

• Heat the olive oil in a large, wide pot over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the pot and set aside. Place the chicken broth, coriander seeds and garlic in the pot and bring to the boil. Add the chicken, lower the heat, partially cover and simmer for 20 minutes.
• Add the onion, carrots, potatoes, leeks and 1 teaspoon of salt, partially cover and simmer until the chicken and vegetables are tender, about 30 minutes. Season with additional salt and pepper if needed. Divide the chicken and vegetables among 4 large bowls, ladle the broth over them, sprinkle with parsley and serve.

Steps:

• Rinse poussins; pat dry. Season with salt and pepper. Place 4 thyme sprigs into each cavity. Carefully tie legs together with kitchen twine. Set aside.
• Bring a medium saucepan of water to a boil. Add onions, and cook until skins soften, about 3 minutes. Remove onions with a slotted spoon, and rinse. Trim root ends, and remove skins.
• Stir together stock, wine, onions, carrots, potatoes, celery, garlic, peppercorns, and 2 teaspoons salt in a large, heavy stockpot. Bring to a boil over medium-high heat. Reduce heat to medium-low. Gently add poussins, breast side down. Cover, and cook 1 hour. Place a poussin in each of 4 serving bowls; divide broth and vegetables evenly among the bowls. Garnish each bowl with chervil, and sprinkle with pepper.

Steps:

• Preheat oven to 435 degrees.
• Spray potatoes with olive oil spray; and season with salt and pepper.
• Transfer potatoes to a baking sheet and roast 12 minutes.
• Meanwhile, salt and pepper both sides of chicken. spray a large nonstick skillet with cooking spray and set over high heat. Add chicken and sear 1 minute per side. Add leek, carrots, mushrooms, garlic and herbs; cook 1 minute. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer 5 minutes. Add chard to one side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted.
• To serve, place chard in the bottom of 4 bowls. Slice chicken into 5 pieces each and arrange atop chard. Put potatoes and remaining vegetables around chicken and ladle remaining broth on top.

Steps:

• Broth:.
• In a large pot, combine water, chicken broth, chicken, celery, onion, chopped carrot, peppercorns, parsley and thyme.
• Bring to a simmer over moderately high heat. Reduce the heat to low and simmer, turning the chicken once, until it is cooked through, about 1 1/2 hours. Transfer the chicken to a platter; let cool.
• This can be made in your slow cooker at high for 4 hours.
• Remove the meat from the chicken and tear it into large pieces; refrigerate until ready to add to the pot.
• Bouilli:.
• Strain the broth and return it to the pot.
• Add onions, carrots, turnip,potatoes,yellow beans salt and pepper.Cover and cook gently, for 3 hours.Add the boned chicken and simmer another 30 minutes. Serve.
• This can be made in your slow cook cooker.
• Assemble it in the morning and let in cook on Low for 7 hours; add cooked chicken last hour.
• Make sure you have bread to soad up the wonderful juice.
• MAKE AHEAD: The chicken broth can be made 2-3 days ahead. Refrigerate the chicken, stock separately.
• I have been making it in my slow cooker and letting the flavours mingle together all day.