Chicken En Saucisse Recipes

POULET A LA SAUCISSE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• In a skillet over medium heat, break apart the sausage and cook until evenly brown. Drain grease.
• In a bowl, mix sausage with cream cheese, Parmesan cheese, egg yolk, oregano, garlic powder, and Worcestershire sauce.
• Place equal amounts of the sausage mixture on each chicken breast. Fold breasts tightly over the filling and secure with toothpicks. Arrange in the prepared baking dish. Brush with butter and sprinkle with bread crumbs to coat.
• Bake 45 minutes in the preheated oven, until chicken juices run clear.

MOM'S CHICKEN EN COCOTTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the olive oil into the bottom of a heavy Dutch oven, and place over medium heat. Sprinkle the chicken pieces with salt and black pepper, and cook in the hot oil until browned on both sides, 5 to 8 minutes per side. Add the carrots, potatoes, celery, onion, garlic, chicken bouillon cubes, and water, and stir to combine. Bring to a boil, and cover the Dutch oven.
• Place the Dutch oven into the preheated oven, and simmer, covered, until the vegetables are tender, about 45 minutes.

FENNEL, CHANTERELLE, AND CHICKEN EN CROUTE

Steps:

• Preheat oven to 350 degrees F.
• Stuffing: Saute chanterelles, leeks, and onions until transparent. Add wine and let boil and reduce until almost dry. Add heavy cream and reduce until thick. Season with salt and pepper. Let cool completely.
• Make a slit on side of breast and using the back of a wooden spoon, open the slit into a pocket. Stuff it with the mushroom mixture.
• In a hot, ovenproof skillet, saute chicken in butter. Turn when slightly brown and place in oven and bake for 5 minutes. Remove from oven, pour off excess grease, and set breasts aside to rest.
• Place pan on stove, add the leeks, onion, and fennel. Let cook until translucent. Add the garlic and Herbes de Provence and stir until aromatic. Deglaze with the Chablis and season with salt and pepper. Let simmer for 5 minutes. Remove from heat and let cool.
• Roll out the puff pastry dough and halve width-wise into two short rectangles. Place a chicken breast in the bottom half of the dough. Top with half the fennel sauce. Fold the long part of the dough over the chicken and press the edges to seal with a fork. Brush with egg white wash. Poke a design in the top of the crust with a knife. Bake for 15 minutes.