Poulet Majorca Recipes

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.

Steps:

• In a large mixing bowl, combine yeast, granulated sugar, milk and 1 cup lukewarm water. Mix well, sprinkle with 1 cup flour, and mix again until smooth. Cover and set aside in a warm place until batter is risen and foamy, about 45 minutes.
• By hand, or using a mixer, mix egg yolks into batter one by one until well blended. Gradually add remaining 4 cups flour. Add 4 ounces melted butter and mix until batter is very smooth. Cover and set aside in a warm place until dough has doubled in size, about 1 hour.
• Brush two baking sheets with melted butter. Heat oven to 375 degrees. Dust a work surface with flour, and divide dough into 12 portions. Shape each portion into a rope about 12 inches long, and brush lightly with melted butter. Coil gently but tightly to make a slightly rounded bun shape, tucking the inside end of the rope into the center of the bun, and the outside end under the bun. Place buns on baking sheets about 3 inches apart. Brush tops with butter, cover lightly, and set aside in a warm place until doubled in size, about 30 minutes.
• Uncover buns and bake until light golden brown, 10 to 15 minutes. Transfer to a cooling rack and dust generously with confectioners' sugar. Serve warm or at room temperature.

Steps:

• IF USING A BOILING CHICKEN, TREAT IT FIRST THIS WAY.
• put a rasher of bacon into a thick pan with (roasting chicken or treated boiling chicken).
• an onion, place the chicken on this, cover the pan tightly and set on low heat for about 1 and 1/2 hours.
• Put the herbs inside the bird with 1/2 the butter, smearing the remainder over the bird, and set the chicken in a casserole.
• place the thinly sliced onion around the chicken and add freshly ground pepper.
• Pour over the chicken the stock and wine.
• braise gently in the oven uncovered for about 1 hour.
• When half done add the finely sliced orange, the red pepper, shredded and blanched.
• Continue cooking.
• at the last minute take out the chicken, carve, reduce the gravy, thicken it with the cornflour, reboil and replace the chicken.
• sprinkle the chopped parsley.
• Serve with crist saute potatoes.
• WHEN SWEET PEPPERS ARE OUT OF SEASON, USE A TEASPOON OF PAPRIKA PEPPER.

Steps:

• In large no-stick frying pan, combine mushrooms and olive oil. Cook over very high heat stirring for 5 minutes or until mushrooms are lightly browned. Remove mushrooms from pan and set aside. Add peppers, onions, garlic and olive oil to pan. Cook for 5 minutes or until onions are limp. Add chicken to pan and cook turning pieces occasionally for 3 minutes. Stir in tomatoes, carrots, wine, olives, herbs de province, paprika. Adjust heat so it simmers. Cook, stirring occasionally for 25 minutes or until chicken is very tender. Add reserved mushrooms and cook additional 5 minutes. Season with salt and pepper. Serve over rice or couscous.

Steps:

• Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
• If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
• Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
• Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.

Steps:

• Place each loaf of bread dough in separate bowl. Add 1 tablespoon oil to each; season each with 1/4 teaspoon pepper. Knead each in bowl until oil is well incorporated, about 3 minutes. Let dough rest in bowls 10 minutes.
• Oil two 15x10-inch baking sheets. Turn out dough onto floured surface; knead 1 minute. Roll out each dough piece to irregular 13x9-inch rectangle, pulling and stretching dough. Transfer each to prepared sheet. Brush each with 1 tablespoon oil. Let dough rise uncovered in warm draft-free area until puffy, about 30 minutes.
• Meanwhile, preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions and garlic; sauté 1 minute. Add bell peppers and chard ribs and sauté until tender, about 10 minutes. Add chard leaves and stir until just wilted and coated with oil, about 3 minutes. Season with salt and pepper.
• Press dough all over with fingers, forming indentations. Brush each with 1 tablespoon of oil. Spread vegetables over, leaving 1-inch border. Bake until crusts are golden, about 25 minutes. Serve at room temperature.