Poulet Au Fromage Boursin Chicken W Recipes

Steps:

• Warm oil in a 9" saute pan over High heat.
• When oil is hot, reduce heat to Medium-High and add chicken. Cook until the internal temperature reaches 165 degrees (about 12 minutes), turning occasionally to keep from burning. Transfer to a plate and keep warm.
• Wipe the pan clean of oil.
• Add shallots and cook over Medium-High heat until translucent, about 3 minutes.
• Add wine to deglaze pan, stirring with a spoon to scrape the bottom of pan, and cook until liquid is reduced by two-thirds.
• Add heavy cream, demi-glace, cheese, red peppers, salt and pepper.
• Stir until cheese is incorporated and sauce is thick enough to coat the back of a spoon.
• Serve chicken topped with Boursin sauce.

Steps:

• Saute onion with a Tablespoon of olive oil in skillet and cook until translucent.
• add 1-2 more tablespoons of olive oil and add chicken breasts.
• Cook chicken in skillet until juices run clear, or it is pretty well cooked through.
• After chicken is browned on both sides add the can of broth and the white wine.
• Add the pepper and garlic to the chicken and broth.
• Bring entire skillet to a boil and add the Boursin Cheese.
• Break up the cheese into smaller peices and reduce to a simmer.
• Simmer about 15 mintutes until cheese is melted and creamy.
• Add the Parmesan and serve over rice or pasta!

Steps:

• Prepare the marinade: mix the honey, shallot, olive oil, lemon juice, olives and garlic together.
• Place the chicken breasts in a glass baking dish. Pour the marinade over the chicken, turning to completely coat. Marinate at least 1 hour or overnight.
• Preheat the oven to 475°F.
• Remove the chicken from the refrigerator. Place the cauliflower florets around the chicken and spoon over the marinade. Season with salt and pepper.
• Place in oven and bake for 20 minutes. Reduce heat to 375F and roast for another 25-35 minutes or until the chicken is done.
• To serve:.
• Place a chicken breast on each of 4 plates. Add some of the cauliflower and spoon over the sauce. Serve.

Steps:

• To make the stuffing: In a small skillet, heat oil over medium heat; add livers and cook, stirring, 1 to 2 minutes. Place in a large bowl along with breadcrumbs, ham, garlic, parsley, sage, red pepper, and allspice; mix well. Season with salt and pepper; stir in egg until well combined.
• Spoon stuffing into the cavity of the chicken; truss to enclose. Place in a large stockpot; add 6 quarts water and 1/2 teaspoon salt. Press cloves into onion and place in a piece of cheesecloth along with bay leaves, thyme, parsley, peppercorns, celery, and cinnamon stick; tie cheesecloth with kitchen twine to enclose and add to stockpot. Cover and bring to a boil over medium-high heat, skimming often. Reduce heat to medium, uncover, and cook, simmering, until broth gradually reduces, about 30 minutes.
• Tie leek pieces in a bundle with kitchen twine and add them to the stockpot along with the carrots and the turnips. Add more water, if necessary, to just cover chicken and vegetables; season with salt. Continue simmering until chicken and vegetables are very tender, the chicken leg meat pulls away from the bones, and juices run clear when chicken thigh is pierced with a fork, about 1 hour.
• Transfer chicken to a cutting board; loosely cover to keep warm. Transfer vegetables to a large bowl using a slotted spoon; cut twine from leeks. Return pot to stove over medium-high heat and bring to a boil. Cook until liquid has reduced by a third (you should have about 2 1/2 quarts), 15 to 25 minutes. Strain liquid into a medium saucepan, discard cheesecloth packet, and season with salt. Add pasta and place saucepan over medium-high heat; bring to a boil, and reduce heat to a simmer. Simmer until just tender, about 2 minutes. Garnish with parsley.
• Remove kitchen twine from chicken. Remove stuffing from cavity and transfer to a large serving platter. Place vegetables around stuffing and set chicken on top. Garnish with sage and serve with pasta and sea salt.