ROSEMARY DIJON BRISKET WITH AU GRATIN POTATOES
Provided by Food Network
Time 14h35m
Yield 25 to 30 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 225 degrees F.
- Trim brisket fat cap to approximately 1/4-inch. Sprinkle salt and pepper over brisket and rub in. Add regular and whole-grain Dijon and rub evenly over brisket, coating entire surface. Sprinkle with chopped rosemary, parsley, garlic and onion powder, evenly distributing over the surface of the brisket.
- Place brisket in a deep roasting pan. Pour vinegar, lemon juice and 1/2 cup water into pan. Place whole rosemary on top of brisket and tent pan with parchment paper and foil. Roast for 14 hours. Drain liquid, then slice brisket to desired thickness. Serve with Au Gratin Potatoes.
- Slice potatoes thinly, approximately 1/4-inch wide. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. Remove from refrigerator, drain, and pat dry.
- Preheat the oven to 375 degrees F.
- Mix together sliced potatoes, coconut milk, margarine, thyme, salt and pepper in a large mixing bowl. Layer in an 8-inch square greased pan. Cover with parchment and foil, then bake 30 to 35 minutes. Remove parchment and foil and continue to bake until golden brown, approximately 10 minutes.
DIJON CHICKEN
Mustard adds a little zing to moist chicken breasts served over quick-cooking orzo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
- In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
- Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.
Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g
CREAMY DIJON CHICKEN
This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
DIJON CHICKEN AU GRATIN
Make and share this Dijon Chicken Au Gratin recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spread uncooked rice in lightly greased 13 x 9-inch baking pan.
- Place chicken breasts on top of rice.
- Arrange zucchini and bell pepper on top of chicken.
- Mix mustard, wine, and water in small bowl until smooth; pour over vegetables and chicken.
- Combine remaining ingredients, except salt and pepper; sprinkle evenly over entire dish.
- Bake, covered, at 350 degrees 20 minutes; uncover and bake until rice and chicken are tender and liquid is absorbed, about 25 minutes longer.
- Sprinkle lightly with salt and pepper.
Nutrition Facts : Calories 402.4, Fat 7.6, SaturatedFat 2.5, Cholesterol 79.9, Sodium 634.5, Carbohydrate 43.9, Fiber 3, Sugar 3.5, Protein 33.9
AU GRATIN CHICKEN & BROCCOLI
Fast, tasty, and easy is the name of the game with this dish. Put this on your table very quickly for a hearty pleasing meal in one dish. This is also great for potlucks and when hubby has to prepare the meal.
Provided by Redneck Epicurean
Categories One Dish Meal
Time 45m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Salt and pepper the chicken and fry in the oil in a medium pan over med-high heat. Brown both sides well. Set aside.
- Prepare the potatoes according to the directions, adding 1 extra tablespoon of butter. Add the broccoli to the prepared baking dish, stirring the mix together gently, but not enough to cover the chicken with sauce.
- Bake for 30-35 minutes. Remove from oven and let rest 5 minutes. Serve hot.
Nutrition Facts : Calories 241.5, Fat 12.6, SaturatedFat 1.6, Cholesterol 27.4, Sodium 618.5, Carbohydrate 21.8, Fiber 1.1, Protein 14
DIJON CHICKEN THIGHS
The star of this chicken thigh recipe might just possibly be the luxurious cream sauce.
Provided by thedailygourmet
Categories Baked Chicken Thighs
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
- Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
- Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
- Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
- Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add thyme to the reserved sauce, and spoon over chicken thighs to serve.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 11.3 g, Cholesterol 113.9 mg, Fat 26.7 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 12.3 g, Sodium 466 mg, Sugar 1.8 g
DRUNKEN FRENCH COUNTRY CHICKEN AU GRATIN
An easy and delicious chicken dish with a few elegant touches here and there! The chicken is jointed (cut into pieces), sauteed and then grilled like a potato gratin in a sauce of cognac, wine, mustard and cheese. Serve this with a crisp fresh salad and pasta, or with seasonal steamed vegetables and rice. You can omit the cognac and wine and use apple juice if you wish - the taste will not be as sophisticated, deep or intense, but the chicken could be served to children this way! An ideal dinner party recipe or Valentine's day meal for two - just reduce the ingredients, or make the full amount and freeze the remaining portions. Recommended wine: Saumur Champigny.
Provided by French Tart
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Roll each piece of chicken in the flour, that has been seasoned with salt and pepper.
- Sauté until golden in a large frying pan, over a high heat.
- Drain off any excess oil, then add the cognac and flambé - BE CAREFUL!
- Add the smoked paprika, white wine and sugar, then mix well and leave to reduce over a low heat for 5 -10 minutes.
- Add the crème fraîche and 100g of the grated cheese. Stir well, bring to the boil and leave to simmer for 12 - 15 minutes, stirring regularly. Season to tate with salt and pepper, remembering that the flour was seasoned!
- Arrange the fried chicken pieces in a gratin dish.
- Add the mustard to the sauce, whisk, then pour over the chicken.
- Mix the remaining 40g of grated cheese with the breadcrumbs.
- Sprinkle the breadcrumbs and cheese over the top of the chicken.
- Grill (broil) the chicken in the sauce for 5 - 10 minutes to brown cheese and give a crusty, golden topping.
- Serve with crisp fresh salad and pasta or, with rice and steamed seasonal vegetables. Recommended wine: Saumur Champigny.
Nutrition Facts : Calories 704.5, Fat 49.2, SaturatedFat 18.6, Cholesterol 207.4, Sodium 386.3, Carbohydrate 7.1, Fiber 0.7, Sugar 1.9, Protein 46
CHICKEN AU GRATIN
This casserole has the potatoes and chicken baked together in one dish, smothered in the most wonderful-tasting cheese sauce...a favorite supper at our house....if you don't have any cooked chicken, this can be made with cooked turkey or cubed cooked ham, or even cooked shrimp, any way that you choose to make it this is a real winner.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 450 degrees.
- Set oven rack to center position.
- Butter a baking dish (large enough to hold casserole).
- For the cheese sauce, melt butter over low heat in a heavy-bottomed saucepan.
- Gently cook shallots and garlic for a few minutes, or less, be careful not to brown.
- Gradually whisk in cream, and then the chicken broth, whisk and cook until smooth (about 5 minutes).
- Blend in grated cheese and green onions, stir until blended.
- Set sauce aside.
- In a baking dish, place the diced chicken, and cover with about 1 cup cheese sauce.
- Top with carrots and green beans.
- Cover with half of potato slices.
- Then pour half of the remaining cheese sauce over the carrots and beans.
- Cover with remainig potato slices, then finish with the remainder of sauce on top of potatoes.
- Sprinkle top with grated cheddar cheese.
- Bake in the center of oven for 40-45 mins.
CHICKEN AU GRATIN CASSEROLE
A comfort meal. If you love cheese, you'll love this one. Source: Dairy Farmers of Canada. For a change of taste, shred Canadian Gruyere, Canadian Oka or Canadian Colby. These cheeses are all great substitutes for Canadian Havarti.
Provided by Baton Twirling
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt half the butter in a large casserole over medium heat, add chicken and brown on both sides.
- Pour in wine and chicken broth, add tarragon, cloves, onion, garlic, salt and pepper.
- Bring to a boil over high heat.
- Cover and let simmer over low heat for about 20 to 25 minutes, until chicken is tender.
- Cook the tortiglioni according to instructions on package, adding broccoli florets to the cooking water together with pasta.
- Drain and set aside.
- Remove the chicken from the casserole and cut into dices.
- Keep warm.
- Mix together the second half of butter and the flour.
- Stir in mixture to remaining juices in casserole.
- Bring to a boil over medium heat, stirring constantly.
- Remove from heat, gently stir in tortiglioni, broccoli and chicken dices.
- Pour in ovenproof dish, top with shredded Canadian Havarti cheese and breadcrumbs.
- Cook in the oven at 350 ºF (180 ºC) for 8 to 10 minutes, until golden brown.
- Serve hot.
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- To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
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- Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.
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