Brown Chicken Base Fond Brun De Volaille Recipes

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BROWN CHICKEN BASE (FOND BRUN DE VOLAILLE)

Provided by Craig Claiborne

Categories     project, side dish

Time 1h

Yield About 1 cup

Number Of Ingredients 8



Brown Chicken Base (Fond Brun de Volaille) image

Steps:

  • Hack bones into one-inch pieces.
  • Heat oil in casserole over high heat and add chicken pieces. Cook, stirring often, until nicely browned, about 10 minutes. Sprinkle with salt and pepper.
  • Add carrots, onions and parsley to bones. Stir. Cook about 5 minutes. Pour off fat. Add broth. Continue cooking over moderate heat about 45 minutes.
  • Strain sauce through sieve, pushing solids with spoon to extract as much liquid as possible. Skim off surface fat.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 3 grams, TransFat 0 grams

2 1/4 pounds chicken bones
2 tablespoons corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1/2 pound carrots, trimmed, scraped and cut into thin rounds, about 2/3 cup
1/2 pound onions, peeled and coarsely chopped, about 1 cup
10 sprigs fresh parsley
4 cups fresh or canned chicken broth

CHICKEN SUPREME (SUPREMES DE VOLAILLE)

This is one of my favorite chicken dishes. It's something like chicken corden bleu but much better. A friend's mother was a caterer this was one of her most popular recipes. She says the recipe takes a little time (about an hour or so) but it's well worth it. The dish can be frozen for 2 to 3 months and it gets better when you reheat it.

Provided by Nana Lee

Categories     Chicken Breast

Time 58m

Yield 2 serving(s)

Number Of Ingredients 15



Chicken Supreme (Supremes De Volaille) image

Steps:

  • Open each whole breast so it lies flat. Pound breasts between sheets of waxed paper with a mallet until thin, leaving each whole breast intact.
  • Arrange opened breasts on a tray, smooth side down. Cut a piece of ham and a piece of cheese the same size as half the breast and arrange on top of it.
  • Fold breast in half to cover ham and cheese. Seal edges by pounding with mallet. Repeat with remaining breast.
  • Roll breasts in 2 tablespoons of flour to coat, shake off excess.
  • Heat 2 tablespoons of butter and the oil in a 10-inch skillet.
  • Add chicken breasts; cook until underside is golden brown.
  • Turn and cook other side 6 to 8 minutes or until golden brown.
  • Place breasts on a platter and keep warm in a low oven.
  • Add mushrooms, shallots to skillet in which chicken cooked; cook until tender and lightly browned.
  • Add tomatoes and wine; simmer until most of the liquid has evaporated.
  • Stir in heavy cream; cook until reduced by half. Remove from heat.
  • In a 1 quart saucepan melt remaining butter over low heat.
  • Stir in the remaining flour with a wire whisk; blend well.
  • Add light cream; cook, stirring constantly, until thickened and smooth.
  • Add salt and pepper.
  • Gradually add sauce to tomato mixture in the skillet and cook over low heat until heated through.
  • Pour sauce over chicken and sprinkle with chopped parsley.

2 whole boneless skinless chicken breasts
1 ounce sliced boiled ham
1 1/2 ounces sliced swiss cheese
2 1/2 tablespoons flour
2 1/2 tablespoons butter
1 tablespoon vegetable oil
1/4 lb mushroom, sliced (about 1 cup)
1 tablespoon chopped shallot
2 small tomatoes, peeled and chopped
1/4 cup dry white wine
1/3 cup heavy cream
1/2 cup light cream
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon chopped parsley

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