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.
CHICKEN NORMANDY
I grew up in rural Nebraska, and there I learned wholesome values and the "made-with-love" kitchen techniques that I will always cherish. Now, even though I'm 25 years away from the farm, our California friends say the backyard picnics we put on are fit for a threshing crew!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 352 calories, Fat 24g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 958mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
POULET DE PROVENCAL
This always reminds me of an aromatic day in Eze, France.
Provided by beutifldrmer
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
- Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
- Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 8.1 g, Cholesterol 77.2 mg, Fat 10 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 4.2 g, Sodium 388.3 mg, Sugar 2.3 g
POULET à LA NORMANDE
This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor - it's literally playing with fire, so if you'd prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.
Provided by Francis Lam
Categories main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
- If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
- Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
- Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 35 grams, Carbohydrate 37 grams, Fat 55 grams, Fiber 6 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 1765 milligrams, Sugar 21 grams, TransFat 0 grams
POULET DE NORMANDY
This is another recipe that I got out of our local electric cooperative magazine. This needs to be made up the night before you intend to serve it. It calls for refrigerating overnight. Good comfort food!!! Cook time does NOT include the refrigerate time.
Provided by Jellyqueen
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine stuffing mix, butter and broth and set aside.
- Mix onions, celery, mayonnaise and salt.
- Add mayonnaise mixture to stuffing mix and mix well.
- Put 1/2 of stuffing mixture in a greased 9x13 inch baking dish.
- Spread chicken over this layer then top with the remaining stuffing mix.
- Beat eggs in milk and pour over all.
- Refrigerate overnight.
- Take out 2 hours before serving and spread with the mushroom soup.
- Preheat oven to 325 F.
- Bake uncovered for 40-45 minutes.
- Sprinkle with cheese and bake an additional 10 minutes.
POULET DE NORMANDY
Make and share this Poulet De Normandy recipe from Food.com.
Provided by lhbishop
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix breadcrumbs, margarine, and water.
- Place 1/2 of the mix into a casserole.
- Mix chicken, onion, celery, mayonnaise, and salt. Spoon over first mixture and top with remaining bread mixture.
- Beat eggs slightly, add milk, and pour over mixture.
- Cover and refrigerate overnight.
- Remove one hour before baking.
- Spread soup over top.
- Bake at 325°F for 40 minutes.
- Put cheese on top and bake an additional 10 minutes.
Nutrition Facts : Calories 402.1, Fat 25.5, SaturatedFat 6.5, Cholesterol 100.3, Sodium 1163.1, Carbohydrate 23, Fiber 1.8, Sugar 2.7, Protein 19.7
POULET A LA MOUTARDE (CHICKEN IN DIJON MUSTARD SAUCE)
This is a fantastically easy and delicious chicken dish, basically made with onions, white wine, heavy cream and Dijon mustard. Your family will feel like they've had a meal made by an impressive French chef. Serve with rice, pasta, or crunchy French baguettes.
Provided by Diana71
Categories World Cuisine Recipes European French
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
- Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.
- Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
- Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 18.9 g, Cholesterol 100.2 mg, Fat 25.6 g, Fiber 5.6 g, Protein 20.8 g, SaturatedFat 10.2 g, Sodium 919.4 mg, Sugar 2.5 g
POULET A LA MOUTARDE
Boneless, skinless chicken thighs napped generously with a rich, creamy mustardy sauce. Vraiment superbe!
Provided by evelynathens
Categories Very Low Carbs
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- I find it easier to cut my chicken into small pieces if it is only partially-thawed (if frozen), or I put it in the freezer for about an hour to firm it up, then cut.
- In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
- Heat remaining tblsp of oil until hot but not smoking and saute onions and mushrooms, stirring, for 2-3 minutes, or until golden.
- Add Sherry and deglaze skillet, stirring and scraping up brown bits.
- Stir in broth, cream cheese, garlic, mustard and thyme. Season with salt and pepper to suit your taste. Boil gently for 3 minutes, whisking to incorporate cream cheese and mustard into sauce. Add chicken and any juices that have collected in bowl and cook 8-10 minutes longer. Taste and adjust seasoning.
- Arrange noodles or rice or mashed potatoes on a platter, spoon chicken and sauce over and sprinkle with parsley.
- Bon appetit!
Nutrition Facts : Calories 547.9, Fat 34, SaturatedFat 15.2, Cholesterol 204, Sodium 575.9, Carbohydrate 9.1, Fiber 1.3, Sugar 3, Protein 41.5
CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)
This is how my mum and grandma make chicken Normandy. The main things in this recipe are to have the chicken breasts really tender and the sauce not too liquidy. Bon appetit!
Provided by CeliaBC
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
- Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
- Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
- Serve with cooked white rice.
Nutrition Facts : Calories 519.1 calories, Carbohydrate 26.4 g, Cholesterol 213.3 mg, Fat 30.2 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 323.2 mg, Sugar 0.7 g
POULET A LA PORTUGAISE
Make and share this Poulet a La Portugaise recipe from Food.com.
Provided by kymgerberich
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Pat the chicken dry. In a large skillet, melt the butter over high heat. Add the chicken and sauté, turning once, until browned, about 2 minutes on each side. Add the onions and cook until golden, about 3 minutes.
- Stir in the flour. Reduce the heat to moderate and cook until the flour is light brown, 3 to 5 minutes.
- Add the shallots, garlic, wine, stock, tomato paste, bouquet garni, salt, pepper and thyme. Cover, reduce the heat to moderately low and simmer, skimming the fat from the surface of the sauce several times until the chicken is tender, 25-35 minutes. Remove the bouquet garni.
- Meanwhile, put the green olives in a medium saucepan, cover with cold water and bring to a boil. Strain and rinse under cold water. Repeat this blanching process 2 more times. Black olives are not usually as salty as the green ones, but if they, blanch them also.
- In a large skillet, heat the oil over high heat. Add the mushrooms and sauté, tossing, until browned, about 3 minutes. Season with additional salt and pepper to taste.
- Shortly before serving, add the olives, mushrooms and tomatoes to the chicken. Simmer for 5 minutes. Garnish with chopped parsley.
PORK NORMANDY
Can't remember where I got this recipe, but it is very quick and easy to make and the pork is very tender.
Provided by Denise in NH
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In skillet in hot oil, cook pork chops about 10 minutes or until browned; pour off fat.
- Stir in soup, wine, apple, celery and thyme.
- Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
- Serve over noodles.
More about "pouletdenormandy recipes"
ESCALOPE DE POULET à LA NORMANDE (CHICKEN NORMANDY)
From curiouscuisiniere.com
4.3/5 (12)Category DinnerCuisine FrenchTotal Time 50 mins
- In a large sauté pan with high sides, brown the chicken breasts over medium high heat until lightly golden on all sides. Remove the chicken from the pan and set aside on a plate.
- Add the butter to the pan and reduce the heat to medium. Add the onions and sauté for 4-5 minutes, until golden.
- Remove the pan from the heat and add the flour. Mix well until the flour is moistened. Return the pan back to the heat.
TRADITIONAL NORMANDY DISHES YOU NEED TO TRY IN FRANCE
From theculturetrip.com
Estimated Reading Time 7 mins
POULET à LA NORMANDE - A TYPICAL FRENCH CHICKEN DISH
From thelanguageskitchen.com
Reviews 3Estimated Reading Time 2 mins
NORMANDY CHICKEN | FOODLAND ONTARIO
From ontario.ca
FRENCH CHICKEN NORMANDY | RECIPE: POULET à LA …
From gct.com
POULET DG RECIPE | PRECIOUS CORE
From preciouscore.com
POULET GRAND-MèRE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
A 100% NORMAN MEAL - NORMANDY TOURISM, FRANCE
From en.normandie-tourisme.fr
NOW YOU CAN MAKE NAPOLEON'S FAVORITE DISH: CHICKEN MARENGO
From thespruceeats.com
CHICKEN NORMANDY (BRAISED CHICKEN LEGS IN APPLE CIDER & BRANDY)
From eatingeuropean.com
MAMA'S CHICKEN POULET, OR "CHICKEN CHICKEN" - SOUTHERN PLATE
From southernplate.com
10 MOST POPULAR FRENCH POULTRY DISHES - TASTEATLAS
From tasteatlas.com
POULET DE NORMANDY - RECIPE | COOKS.COM
From cooks.com
POULET DE NORMANDY - PLAIN.RECIPES
From plain.recipes
POULET DG - PRECIOUS KITCHEN - EPISODE 15 - YOUTUBE
From youtube.com
LES 33 MEILLEURES RECETTES DE POULET ULTRA RAPIDES ET DéLICIEUSES
From selection.ca
MENU - FAANGTHAI.COM
POULET DG - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
POULET SAUTé MADAME RENOIR – THE NOSEY CHEF
From noseychef.com
POULET VALLéE D'AUGE (CREAMY CHICKEN WITH APPLES ... - OLIVIA'S …
From oliviascuisine.com
COMMENT CONSERVER ET UTILISER POULET - LOVE FOOD HATE WASTE …
From lovefoodhatewaste.ca
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
14 FOODS FROM NORMANDY (WHAT TO EAT AND DRINK)
From snippetsofparis.com
BEST POULET AU PAPRIKA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
POULET D.G - IMMACULATE BITES
From africanbites.com
POULET à LA NORMANDE | POULET.CA
From poulet.ca
CHICKEN NORMANDY (POULET à LA NORMANDE) - MON PETIT FOUR®
From monpetitfour.com
CAMEROUN POULET DG: CHICKEN FOR DIRECTOR GENERAL - YUMMY
From yummymedley.com
POULET AUX NOIX | TRADITIONAL CHICKEN DISH FROM HAITI | TASTEATLAS
From tasteatlas.com
POULET DE NORMANDIE - RECIPE | COOKS.COM
From cooks.com
POULET VALLEE D’AUGE WITH BACON, APPLES, BRANDY AND PARSNIPS
From more.ctv.ca
POULET AU CIDRE | TRADITIONAL CHICKEN DISH FROM BRITTANY, FRANCE
From tasteatlas.com
ORDER ONLINE | POULET DELI
From poulet-deli.com
LOW CARB POULET DE NORMANDY CASSEROLE - LOW CARB 4 EVER!W
From lowcarb4ever.com
POULET DE BRESSE - LOVE FRENCH FOOD
From lovefrenchfood.com
POULET DE FRANCE - CHICKEN AND DRESSING CASSEROLE - DEEP SOUTH …
From deepsouthdish.com
FRENCH MUSTARD CHICKEN (POULET à LA MOUTARDE) - OLIVIA'S CUISINE
From oliviascuisine.com
You'll also love