Quickroastedchickenwithmustardandgarlicjacquesstyle Recipes

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
• Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
• Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
• Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

Steps:

• Heat the oven to 375 degrees F and arrange a rack in the middle.
• Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
• Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
• Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
• Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
• Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.

Steps:

• Preheat oven to 450 degrees F. Rinse chicken beneath cold running water and blot dry. Using poultry shears, cut along each side of the backbone and remove it. (Save backbone with the giblets for making stock.) Jacques suggests cutting partway through both sides of the joint between the thighs and the drumsticks and also cutting the joint between the wings and the breast.
• Mix the remaining ingredients in a small bowl. Turn the chicken breast side down and slather it with half of the mixture. Place chicken in a large oven-safe skillet, skin side up and slather with the remaining mixture.
• Set the skillet over high heat and cook the chicken until it starts to brown, about 10 minutes. Transfer the skillet to the oven and, according to Jacques, continue roasting another 30 minutes. Roast until brown and internal temperature reaches 165 degrees F, which took my bird 50 minutes. Transfer to a cutting board and let rest for 10 minutes. Cut into 8 pieces and serve.
• This can be prepared through Step 2 and refrigerated overnight.

Steps:

• Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
• Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
• Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
• Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
• Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
• Enjoy!

Steps:

• Prep the chicken
• Salting the chicken in advance ensures that the seasoning is evenly distributed throughout the meat. This method results in meat with salt in it rather than on it.
• Put the bird in a large metal bowl, sprinkle the salt evenly all over it, and rub the chicken around the inside of the bowl until all the salt adheres.
• Note: Food geeks like me with a gram scale will find that a 2½-pound chicken, after deboning, weighs 1,134 grams. Depending on your taste for salt, you'll need between 1.1 percent and 1.4 percent of the chicken's weight in salt (12.5 to 15.8 grams).
• Let the salted chicken rest in the fridge for at least 2 hours before cooking; the chicken is good to go for at least 24 hours after salting.
• Dry the chicken and heat the oven
• About ½ hour before roasting the chicken, turn the oven to 475°F and let it heat up (this may take a while). You want it plenty hot in there. Meanwhile, take the chicken from the fridge and pat dry with paper towels. Set aside.
• Cook the chicken
• Oil a large heavy-bottomed skillet; cast iron is my favorite. (If your skillet won't accommodate the whole chicken, split it into 2 halves and use two skillets.) You want a thick coating of oil (more than a slick, less than a puddle). Place the pan over a high heat onthe stovetop until you see the faintest wisp of smoke rising from the oil. Gently-really gently, so the oil doesn't splatter and burn you-lay the chicken in the pan skin side down. Lower the heat to medium-high and cook until the skin turns faintly blond, about 3 minutes.
• Transfer the skillet to the floor of the oven.
• Depending on the size of the bird and whether it is deboned or just butterflied, the total cooking time in the oven will range from 18 to 30 minutes. The chicken is done when the temperature in the thickest part of the thigh registers 155°F to 160°F on an instant-read thermometer.
• When the chicken is done, cut it into manageable pieces, put them on a platter, and serve as is, or with a squeeze or two of lemon.

Steps:

• To make chicken:
• Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.
• Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)
• Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

Steps:

• Let chicken stand at room temperature 30 minutes. Preheat oven to 425 degrees. Remove giblets and any excess fat from chicken cavity. Rinse chicken inside and out with cold water; pat dry with paper towels. Tuck wing tips under body. Season cavity with salt and pepper; stuff with parsley, rosemary, and 2 lemon halves.
• Gently separate skin from chicken with your hands. Spread garlic butter over entire surface of chicken and under skin. Generously season with salt and pepper. Cross chicken legs, and tie ends together with kitchen twine. Transfer chicken to a roasting pan. Arrange remaining 2 lemon halves around bird.
• Roast chicken, basting occasionally with accumulated pan juices, until skin is crisp and deep golden brown, and an instant-read thermometer inserted into thickest part of thigh registers 175 degrees, about 1 hour and 10 minutes.
• Transfer chicken and lemon halves to a platter. Let chicken stand 10 to 15 minutes. Garnish with rosemary, and whole roasted garlic, if desired.

Steps:

• Melt butter with oil in heavy large skillet over high heat.
• Sprinkle chicken with salt and pepper.
• Cook, skin side down, until brown, about 5 minutes.
• Turn over; cook 1 minute.
• Using tongs, transfer chicken to plate.
• Add shallots to same skillet; reduce heat to medium-low.
• Saute until soft, about 3 minutes.
• Add brandy; simmer until liquid is reduced, scrapping up browned bits, about 2 minutes.
• Whisk in broth.
• Return chicken to skillet, skin side up.
• Reduce heat to medium low.
• Cover, and simmer until shicken is cooked, about 20 minutes.
• Transfer to platter; reserve skillet.
• Whisk cream, tarragon and mustard into same skillet.
• Increase heat to high; boil until sauce is thickened, about 2 minutes.
• Season with salt and pepper.
• Pour sauce over chicken.