GRATINEED CHICKEN IN CREAM SAUCE (POULET à LA FERMIERE)
Categories Chicken Onion Potato Broil Dinner Pea Carrot White Wine Winter Swiss Cheese Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Pat chicken dry and season with salt and pepper.
- Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes. Transfer to a plate and cover. Pour off all but 1 tablespoon fat from pan.
- Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes. Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes. Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
- Preheat broiler.
- Discard bouquet garni. Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.
POULET FORESTIERES
Forestiere is a French term meaning "of the forest," referring to dishes (usually poultry, meat or game fowl) garnished with potatoes, bacon and wild mushrooms. This dish is considered to be one of the Continental European Classics and one that is underrecognized outside of France.
Provided by Member 610488
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Combine 2 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in shallow dish. Dredge chicken breasts in flour mixture. Heat 2 teaspoons oil in a non-stick pan over medium heat. Add chicken and cook for 3-4 minutes per side, or until golden on outside and no longer pink inside. Remove and keep warm.
- Add 1 teaspoon butter to the pan. Add bacon/ham pieces as well as the shallots or onions and cook, stirring for 5 minutes. Add mushrooms and saute for 5 minutes or until softened and browned. Add remaining 1 tablespoon flour and cook, stirring for 30 seconds.
- Pour in stock, wine and cognac and bring to boil, stirring. Cook 5 minutes or until slightly thickened. Reduce heat to low, stir in parsley or chives and whipping cream. Season and return chicken to pan and simmer until mashed potatoes are ready to plate, stirring occasionally.
- While chicken is simmering, place the potato in a pan of cold water, boil then simmer until you can pierce with a fork. Drain. Using a potato masher, slowly add the butter, milk and sage and mix until smooth and creamy. You may not need all of the butter or milk, depending on your potato and how it mashes.
- Put a dollop of mashed potato in the centre of each plate and arrange the chicken around it. Pour the sauce over and serve.
SAUCE FORESTIERE (WILD MUSHROOM SAUCE)
Provided by Craig Claiborne
Categories condiments, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Coarsely chop mushrooms; there should be about 2 cups of each.
- Bring enough water to cover mushrooms to boil and add salt to taste. Add mushrooms and cook about 1 minute. Drain immediately. Put mushrooms in cheesecloth and squeeze to extract most of liquid.
- Put mushrooms into the container of food processor or electric blender and blend as fine as possible. There should be about 1/2 cup.
- Melt butter in saucepan and add mushrooms. Cook briefly and add cream, salt, pepper, nutmeg and cayenne pepper. Let simmer 5 minutes. Serve with roast meats, poached eggs, steamed fish, broiled chicken or roast rack of lamb (see recipe).
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 8 grams, Sodium 163 milligrams, Sugar 2 grams, TransFat 0 grams
POULET DE PROVENCAL
This always reminds me of an aromatic day in Eze, France.
Provided by beutifldrmer
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
- Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
- Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 8.1 g, Cholesterol 77.2 mg, Fat 10 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 4.2 g, Sodium 388.3 mg, Sugar 2.3 g
HENRI SOULE'S POULE AU POT
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Truss the chicken and place it in a kettle. It should fit in the pot snugly or else too much water must be added and the soup will be weak and watery. Cover with water, and add carrots, celery, turnips, leeks, fennel and zucchini. Bring to a boil, remove from heat and drain well.
- Return chicken to kettle; add chicken broth. Add all vegetables except zucchini. Simmer 20 minutes, uncovered. Add zucchini, simmer 5 minutes longer, skimming foam from top periodically.
- Add rice, salt and pepper. Cook until chicken is tender, about 10 minutes.
- Untruss chicken. Cut it into serving pieces, serve in four hot soup bowls with equal amounts of vegetables and rice in each bowl. Garnish with fresh chervil, serve.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 36 grams, Fiber 6 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 2086 milligrams, Sugar 9 grams, TransFat 0 grams
More about "poulet forestieres recipes"
POULET à LA FORESTIèRE - JOURNAL DES FEMMES CUISINER
From cuisine.journaldesfemmes.fr
RECETTE DE CUISSES DE POULET FORESTIèRES - MARMITON
From marmiton.org
POULET à LA FORESTIèRE SAUCE AU VIN BLANC ET CHAMPIGNONS
From cuisine.journaldesfemmes.fr
POULET à LA FORESTIèRE - CUISINE AZ
From cuisineaz.com
BEST SLOW COOKER TUSCAN CHICKEN MEATBALLS WITH GNOCCHI RECIPE
From delish.com
THE ONE INGREDIENT FOR THE CRISPIEST CHICKEN - ALLRECIPES
From allrecipes.com
WE TRIED THE VIRAL CHICKEN COBBLER RECIPE—AND IT’S …
From tasteofhome.com
GET TO KNOW US - MAKEGOODFOOD.CA
BEST POULET FORESTIERES RECIPES - RECIPERT.COM
From recipert.com
ROAST CHICKEN FRENCH-STYLE (POULET ROTI) - MON PETIT FOUR®
From monpetitfour.com
POITRINES DE POULET FARCIES | RECETTES DU QUéBEC
From recettes.qc.ca
THREE CHICKEN DINNER RECIPES THAT USE JUST ONE BAKING TRAY
From bostonglobe.com
POULET FORESTIERES RECIPES
From tfrecipes.com
POULET FORESTIERES RECIPES RECIPE
From alicerecipes.com
POULET FORESTIER (AUX CHAMPIGNONS) | RICARDO
From ricardocuisine.com
ROASTED HONEY-MUSTARD CHICKEN BREASTS RECIPE - THE WASHINGTON …
From washingtonpost.com
HANOI GRILLED CHICKEN BANH MI RECIPE | EPICURIOUS
From epicurious.com
POULET FORESTIERES RECIPE - FOOD.COM | RECIPE | RECIPES, CHICKEN …
From pinterest.com
FILIPINO CHICKEN ADOBO RECIPE - TODAY
From today.com
POITRINE DE VOLAILLE SAUCE FORESTIèRE AU FROMAGE | PLAISIRS LAITIERS
From producteurslaitiersducanada.ca
RECETTE DE FRICASSéE DE POULET FORESTIèRE - MARMITON
From marmiton.org
HOW TO MAKE CRISPY BBQ CHICKEN WINGS - USA TODAY
From usatoday.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #main-dish #poultry #french #european #dinner-party #romantic #chicken #dietary #low-sodium #low-calorie #low-carb #low-in-something #meat #chicken-breasts #taste-mood #number-of-servings #from-scratch
You'll also love