POULET DE GRAND-MERE
Steps:
- For the chicken: Preheat the oven to 350 degrees F.
- Sprinkle the chicken breasts with salt. In a large saute pan, heat enough clarified butter to coat the pan over medium-high heat. Add half the thyme and continue to heat. Place 2 of the chicken breasts in the pan skin-side down and sear until golden brown, basting the flesh side with fat from the pan. Flip the breasts, brown on the other side and baste. Transfer the chicken to a baking sheet. Cook the other 2 breasts in the same manner, adding in the remaining thyme sprigs.
- Place the baking sheet with the seared breasts in the oven and bake until the chicken is firm to the touch, 7 to 8 minutes. Allow to rest before slicing.
- For the just: While the chicken is in the oven, pour off any excess fat in the saute pan and place over medium-high heat. Add enough clarified butter to coat the bottom of the pan and add the bacon lardons. Cook until crispy, and then remove to a plate and reserve. Remove any excess fat from the pan if necessary. Add in the onions and sweat until soft and translucent, about 5 minutes. Increase the heat, add in the mushrooms and season with salt. Cook the mushrooms until golden brown on all sides, 3 to 5 minutes.
- Add in the white wine and scrap up all the brown bits that have collected on the bottom of the pan. Cook down until the wine has reduced by half. Add in half of the chicken stock and let simmer about 5 minutes. Add in the remaining chicken stock and reduce until slightly thickened Remove from the heat and swirl in the butter. Taste and season if necessary.
- Serve the sliced chicken with the jus and garnish with chopped parsley.
FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN)
Roasting a whole chicken in a covered pot is a classic French technique where the meat turns out juicy, intensely flavourful, and especially tender and also creates a rich jus top serve with the chicken. This recipe is from America's Test Kitchen and was published in "Cook's Illustrated Magazine" (Jan. 2008). The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.
Provided by blucoat
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.
- Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
- Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
- Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
- Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.
Nutrition Facts : Calories 1148, Fat 84.4, SaturatedFat 23.6, Cholesterol 372.9, Sodium 1224.3, Carbohydrate 3.4, Fiber 0.5, Sugar 0.9, Protein 88.1
MOM'S CHICKEN EN COCOTTE
This is a farm-style French dish that my Mom's German grandmother taught her to make as a young girl. It's easy and similar to our pot roast meals and very tasty as well. Mom updated the one she had to make it even easier for us to make years later. She made enough to make a different meal with her leftovers as well.
Provided by rlt11_NMC
Categories World Cuisine Recipes European French
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the olive oil into the bottom of a heavy Dutch oven, and place over medium heat. Sprinkle the chicken pieces with salt and black pepper, and cook in the hot oil until browned on both sides, 5 to 8 minutes per side. Add the carrots, potatoes, celery, onion, garlic, chicken bouillon cubes, and water, and stir to combine. Bring to a boil, and cover the Dutch oven.
- Place the Dutch oven into the preheated oven, and simmer, covered, until the vegetables are tender, about 45 minutes.
Nutrition Facts : Calories 643.6 calories, Carbohydrate 61.5 g, Cholesterol 113.3 mg, Fat 25.1 g, Fiber 9.5 g, Protein 42.9 g, SaturatedFat 6.3 g, Sodium 601 mg, Sugar 7.7 g
POULET BONNE FEMME
This old French classic is well worth cooking. Start to finish in about 1 hour. The potatoes are cooked along with the chicken, to save time and washing up !!!! For a dinner party sub the chicken with four poussins, and have a bird each. If you use thin skinned potatoes there is no need to peel them.
Provided by Brian Holley
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot, and, fry the chicken and potatoes till brown all over.
- Remove from pot and set aside.
- Add the shallots and bacon to the pot and fry gently till softened.
- Add the flour and stir well fry for 2 minutes.
- Add the stock and blend into the flour to make a sauce.
- Add the mushrooms, wine, bouquet garni.
- Add salt and pepper to taste.
- Bring to the boil, reduce heat, add the chicken and potatoes, then simmer for 40 mins or till chicken is tender.
- Remove bouquet garnis, serve the chicken with the sauce poured over, and garnish with chopped parsley.
Nutrition Facts : Calories 869.2, Fat 56.4, SaturatedFat 20.7, Cholesterol 206.6, Sodium 555.8, Carbohydrate 34.8, Fiber 3.2, Sugar 3, Protein 48
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