Boiled Stuffed Chicken Poule Farcie Paysanne Recipes

POULET DE PROVENCAL

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.

BOILED STUFFED CHICKEN (POULE FARCIE PAYSANNE)

Steps:

• Grind or process the first 16 ingredients fairly coarsely, then measure.
• For each 2 cups, add salt& pepper and egg.
• Mix well.
• Stuff and sew up the prepared bird.
• Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni.
• Cover generously with cold water and bring to a boil.
• Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird).
• Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth.
• tie the ends securely and cook alongside the bird.
• When the bird is cooked, take it out carefully, draining well.
• Put it in a roasting pan with a little fat underneath and some smeared over the breast.
• Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking.
• Remove.
• Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce.
• (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use).

POULET FARCI TRUFFIERE

Steps:

• Dry chicken and place 2 truffles inside. Slice remaining truffle very thinly. Carefully slide slices under the skin of the chicken. Cover the bird with waxed paper and place in the refrigerator for 24 hours.
• The next day, preheat oven to 350 degrees F. Sprinkle Madeira over bread pieces. Add thyme, salt, pepper, and bread to the pate. Mix until smooth. Remove the truffles from the cavity of the chicken. Slice them thinly and add to the pate mixture. Stuff the bird with the combined mixture. Pin and truss the bird, securing the flesh with poultry pins and the wings and legs with string. Season breast with salt and pepper. Lay bacon over the bird to keep it moist.
• Roast bird on baking dish for 1 hour. Remove bacon and reserve for garnish. Cook bird for 15 minutes more. Remove string, transfer to serving platter and arrange garnish around it.

POULET DE NORMANDY

Steps:

• Combine stuffing mix, butter and broth and set aside.
• Mix onions, celery, mayonnaise and salt.
• Add mayonnaise mixture to stuffing mix and mix well.
• Put 1/2 of stuffing mixture in a greased 9x13 inch baking dish.
• Spread chicken over this layer then top with the remaining stuffing mix.
• Beat eggs in milk and pour over all.
• Refrigerate overnight.
• Take out 2 hours before serving and spread with the mushroom soup.
• Preheat oven to 325 F.
• Bake uncovered for 40-45 minutes.
• Sprinkle with cheese and bake an additional 10 minutes.