Chicken Creme De Volaille Recipes

Steps:

• MEATLOAF: Preheat the oven to 400 degrees. Combine the meat, white sauce, and mushrooms. Stir in the butter and egg and beat well. Add the seasonings and pour into a loaf pan lined with the new non-stick foil. Place the loaf pan in a shallow pan filled with 1/2 inch of water. Bake for 1 1/2 hours.
• SAUCE: In a heavy pan, melt the butter; add in the flour, salt, pepper, and paprika while constantly whisking until smooth. Slowly stir in the milks and cook on med-low heat until thickened. Add in mushrooms and remove from heat. Place a lid on the pot and let sit while meat rests before slicing.
• TO SERVE: Drain any liquid off the meatloaf and place on a platter. Drizzle a small amount of the mushroom sauce on the top and serve remaining gravy on the side.

Steps:

• In a large pot, bring water, leek, carrot, onion, celery, chicken wings, tarragon, bouquet garni, peppercorns, cloves and bring to a boil.
• Cover and simmer for 35 minutes.
• Strain the broth through a fine strainer (chinois). Measure 4 cups of liquid and reserve the rest (It used to cook the chicken breast).
• In a saucepan, melt butter and add flour and cook gently, stirring, for one minute.
• Pour in the broth slowly, stirring well until thickened.
• Stir in 3/4 cup of the cream (keep 1/4 aside) and bring to a boil.
• Adjust seasoning.
• Poach the chicken breast 8 minutes in the reserved broth.
• Drain, then cut into small cubes.
• Mix the egg yolks with the remaining cream and stir into soup stirring with a whisk. Do not boil.
• Add the diced chicken, sprinkle with dried tarragon and serve immediately.

Steps:

• Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
• While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
• Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
• Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
• Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
• Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.

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.

Steps:

• Preheat oven to 400 degrees.
• Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
• Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
• Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
• To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

Steps:

• Place the chicken on a flat surface, skin side down, and open flaps. Season with salt and pepper. Heat 2 teaspoons butter in a skillet over medium heat. Add shallots. Reshape breasts and place seam side down in skillet over shallots. Add wine, chicken brother, and season with more salt and pepper. Toss in the parsley, cover and simmer 15 to 20 minutes, until breasts are just cooked through. Remove from heat.
• Meanwhile, prepare the spinach in a separate saucepan. Pour water in saucepan and add salt to taste and spinach. Stir until wilted. Bring to a boil, stirring occasionally, and cook about 5 minutes. Drain spinach, pressing out as much liquid as possible. Coarsely chop spinach and season with salt, pepper, and nutmeg. In another skillet heat 1 tablespoon butter until it begins to brown. Add spinach and stir until heated through. Set aside.
• Drain the liquid from the chicken and reserve. Remove the chicken and cover, keeping warm.
• In a saucepan heat the remaining 2 tablespoons of butter. Stir in the flour and whisk until blended. Add the reserved chicken cooking liquid, stirring with the whisk. After about 5 minutes is should be thickened and smooth. Add the heavy cream and cook 2 minutes. Remove from heat and add the egg yolk, stirring briskly.
• Meanwhile preheat the broiler. Spoon the spinach down the middle of a glass baking dish. Arrange chicken pieces on top of spinach. Pour sauce over both the chicken and spinach. Sprinkle the cheese on top. Run under the broiler until the cheese is melting and bubbly.