POULET SAUTÉ AUX HERBES DE PROVENCE RECIPE | BON APPÉTIT
|1/2 cup (1 stick) butter|
|1 3- to 3 1/2-pound chicken, cut into 8 pieces, rinsed, patted dry|
|1 teaspoon dried thyme or savory|
|1 teaspoon dried basil|
|1/4 teaspoon fennel seeds, ground in spice mill or with mortar and pestle|
|3 unpeeled garlic cloves|
|2/3 cup dry white wine or 1/2 cup dry white vermouth|
|2 large egg yolks|
|1 tablespoon fresh lemon juice|
|1 tablespoon dry white wine or dry white vermouth|
|2 to 3 tablespoons butter, cut into 1-inch cubes (optional)|
|2 tablespoons chopped fresh basil, fresh fennel fronds, or fresh parsley (optional)|
- Melt butter in large wide pot over medium-high heat. Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch. Transfer chicken breast pieces to plate. Sprinkle remaining chicken pieces in pot with half each of thyme, basil, and fennel seeds, then salt and pepper. Add garlic to pot. Cover pot; reduce heat to medium and cook 8 to 9 minutes. Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper. Return breast pieces to pot; baste chicken with butter in pot. Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes. Transfer to hot platter; cover.
- Remove peel from garlic cloves; mash garlic with spoon or fork in same pot. Add 2/3 cup wine to juices in pot; boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes. Pour reduced pan juices into measuring cup and reserve for sauce.
- (For more detailed instructions, see our tip on emulsifying eggs.) Off heat, whisk egg yolks in heavy small saucepan until beginning to thicken. Whisk in lemon juice and 1 tablespoon wine. Gradually whisk reserved pan juices into eggs, 1 teaspoon at a time. Set sauce over very low heat and whisk constantly until warm and slightly thickened, 3 to 4 minutes. If desired, whisk in butter, 1 piece at a time. Remove from heat. Stir in herbs, if desired. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.
CHICKEN FRICASSEE RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Chicken Recipes
Total time: 1 hours 15 minutes
Prep time: 35 minutes
|1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)|
|Coarse salt and freshly ground pepper|
|3 tablespoons unsalted butter, softened, divided|
|1 tablespoon extra-virgin olive oil|
|1 small yellow onion, cut into 1/4-inch dice (1 cup)|
|1 carrot, cut into 1/4-inch dice (1/2 cup)|
|1 celery stalk, cut into 1/4-inch dice (1/3 cup)|
|8 ounces cremini mushrooms, trimmed and quartered|
|2 tablespoons all-purpose flour|
|2/3 cup dry white wine|
|4 cups chicken broth|
|2 sprigs fresh flat-leaf parsley|
|2 sprigs fresh thyme|
|1 bay leaf|
|2 large egg yolks, room temperature|
|1/4 cup heavy cream|
|2 to 3 tablespoons roughly chopped fresh tarragon leaves|
|2 tablespoons fresh lemon juice|
- Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
- Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
- Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
- Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
- Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
- Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
- Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
POULET SAUTÉ MADAME RENOIR – THE NOSEY CHEF
Provided by: Aline Renoir
Total time: P
Prep time: P
Cook time: 50 minutes
|1 chicken, jointed|
|2 tbsp olive oil|
|Knob of butter|
|2 fresh tomatoes peeled, seeded and chopped|
|2 medium onions, sliced|
|Bouquet garni of tied parsley and thyme|
|Couple of cloves of garlic, peeled|
|150g mushrooms, roughly chopped|
|1 large handful black olives|
|2 tbsp cognac|
|2 tbsp parsley, chopped|
|2 cloves garlic, chopped|
|Sea salt and freshly ground black pepper|
- Heat the oil in a large sauté pan (it really needs to be something like a 26cm straight-sided behemoth pan because it needs to cope with all the chicken pieces). Brown the chicken on all sides. Remove the chicken pieces to a plate, discard the oil.
- Heat the butter in the same pan as above. Put the chicken back in the pan, and add the tomatoes, onions, bouquet garni and whole garlic cloves. Loosen with a little hot water, and simmer on low for 30 mins, stirring occasionally to prevent sticking.
- Add the mushrooms, olives and cognac and bubble until the mushrooms are just cooked.
- Right at the end, combine the chopped garlic and parsley (this is called a persillade), and sprinkle over the dish. Serve.
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