JACQUES PEPIN'S BASIC ROAST CHICKEN
Changing a meal's status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it "poulet roti" will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.
Provided by Jacques Pepin
Categories dinner, easy, weekday, times classics, main course
Time 55m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
- Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
- When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 926 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN TONNATO JACQUES PEPIN
Steps:
- FOR CHICKEN: Combine the onion, leek, mushrooms, carrot, celery, salt, pepper and water in a large saucepan (prefereably stainless steel) Bring to a boil, reduce the heat to medium-low and boil gently for 5 minutes. Add the chicken breasts, cook them just until the broth returns to a boil, about 4 minutes. Boil for about 15 seconds, then remove the pan from the heat, cover and let the breasts stand in the broth for 12 to 15 minutes. MEANWHILE, FOR SAUCE: Set aside 4 of the anchovies for the garnish. Put tuan and remaining anchovies in food processor, along with the oil from both cans. Add the egg yolk, mustard, lemon juice, water, salt and Tabasco and process for a few seconds. With the processor runnin, add the olive oil in a slow stream and process for a few seconds, or until it is well incorporated and the sauce is smooth. At serving time, divide the arugula among four plates. Remove the chicken breasts from the broth with a slotted spoon. Cut each breasts into 4 crosswise slices, and arrange the slices on top of the arugula. Generously coat the breasts with the tuna sauce and top each serving with 1 of the reserved anchovy fillets. Sprinkle on some capers and chives and serve at room temperature. Reheat the broth, divide among four bowls and serve with the chicken.
CHICKEN TONNATO WITH CHICKEN BROTH
Jacques Pépin: Fast Food My Way, 2004. This was on the TV on the hospital, when I saw it, and I couldn't wait to get back home to try it. It was simply wonderful!
Provided by Manami
Categories Tuna
Time 45m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- PREPARATION FOR THE CHICKEN:.
- Combine the onion, leek, mushrooms, carrot, celery, salt, pepper, and water in a large saucepan (preferably stainless steel).
- Bring to a boil, reduce the heat to medium-low, and boil gently for 5 minutes.
- Add the chicken breasts, and cook them just until the broth returns to a boil, about 4 minutes.
- Boil for about 15 seconds, then remove the pan from the heat, cover, and let the breasts stand in the broth for 12 to 15 minutes.
- THE SAUCE:.
- Set aside 4 of the anchovies for the garnish.
- Put the tuna and the remaining anchovies in a food processor, along with the oil from both of the cans.
- Add the egg yolk, mustard, lemon juice, water, salt, and Tabasco and process for a few seconds.
- With the processor running, add the olive oil in a slow stream and process for a few seconds, or until it is well incorporated and the sauce is smooth.
- At serving time, divide the arugula among four plates.
- Remove the chicken breasts from the broth with a slotted spoon.
- Cut each breast into 4 crosswise slices, and arrange the slices on top of the arugula.
- Generously coat the breasts with the tuna sauce and top each serving with 1 of the reserved anchovy fillets.
- Sprinkle on some capers and chives and serve at room temperature.
- Reheat the broth and add angel-hair pasta or orzo, divide among four bowls, and serve with the chicken.
- Enjoy!
Nutrition Facts : Calories 617.2, Fat 33.2, SaturatedFat 5.4, Cholesterol 168.7, Sodium 1425.5, Carbohydrate 24.9, Fiber 2.8, Sugar 3.3, Protein 53.2
CHICKEN TONNATO
"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium low; cook 5 to 6 minutes.
- Add wine, and bring to boil. Stir in the herbs, capers, and tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board.
- Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce
JACQUES PEPIN'S CHICKEN THIGHS
Tasty, simple French cooking from the master. This is from his More Fast Food My Way. If you aren't familiar with his books, look for them. I love Fast Food My Way and Sweet Simplicity.
Provided by Pesto lover
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 175F.
- Cut extra skin and fat off each thigh. Cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly.
- Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper.
- Place chicken into non-stick skillet, skin side down, on high heat.
- When chicken starts to sizzle, cover and reduce heat to medium. Cook for 16-18 minutes. If browning too quickly after 10 minutes, reduce heat to low.
- Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. Pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken.
- Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently.
- Add 1/4 tsp salt and 1/4 tsp pepper and white wine. If any liquid has accumulated on the platter in the oven, add that liquid to the pan.
- Cook over high heat for 1 minute, to reduce the liquid a bit.
- Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve.
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