French Chicken In Brioche Recipes

BEST BRIOCHE FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.
• Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.
• Bake in the preheated oven until puffed, 8 to 10 minutes.
• Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.

FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN)

Steps:

• Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.
• Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
• Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
• Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
• Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

13 BEST FRENCH CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

FRENCH CHICKEN IN BRIOCHE

Steps:

• Soften the yeast in warm water.
• In a small mixer bowl beat together the butter or margarine, sugar, and salt.
• Separate one of the eggs; reserve the egg white, covered, in refrigerator. Add yolk and remaining whole egg to butter maxture with 3/4 cup of the flour, the milk, and the softened yeast. Beat at low speed of electric mixer till combined, then beat well at high speed.
• By hand, stir in the remaining flour to make a soft dough. Cover bowl. Refrigerate the dough for several hours or overnight.
• To assemble, in a skillet quickly brown the chicken breasts in hot oil over high heat for 30 to 45 seconds per side. Remove chicken from skillet and drain on paper toweling; set aside.
• Punch dough down. Reserve a small portion of the dough for decorative cutouts, if desired.
• On a lightly floured surface roll the remaining dough to form an 18x12-inch rectagle; cut into six 6-inch squares. Place one piece of cheese atop one chicken breast and wrap both in a ham slice; place bundles in a piece of dough. Bring sides of dough up around to cover ham-wrapped chicken and cheese; moisten edges and seel. Place, seam side down, on greased baking sheet. Repeat with the remaining cheese, chicken, ham, and squares of dough.
• Roll out the reserved dough. Using a cookie cutter or a sharp knife, cut out decorative shapes. Brust the cutouts with water; arrange atop the dough-wrapped chicken.
• Combine the reserved egg white and the 1 tablespoon water. Brush dough with egg white mixture. Make 1 or 2 small slits in the top of each piece of dough to allow steam to escape.
• Bake in a 375° oven 20 minutes or till pastry is golden. Serve the baked chicken with the Tarragon Cream Sauce. Garnish with fresh tarragon, if desired.
• Tarragon Cream Sauce: In a small saucepna melt 2 tablespoons butter or margarine. Stir in 4 teaspoons all-purpose flour; 1/2 teaspoon dried tarragon, crushed; 1/4 teaspoon salt; and a dash pepper. Add 1 cup light cream or milk. Cook and stir till mixture is thickened and bubbly. Cook and stir 1 minute more. Serve sauce warm. Makes about 1 cup sauce.
• Cost per serving: $1.40

FRENCH CANADIAN SAUSAGE IN BRIOCHE

Steps:

• TO MAKE THE BRIOCHE: Measure flour into a bowl. In a separate bowl, dissolve yeast in warm water; add 2 tbsp flour from the bowl and whisk until smooth. Cover and let stand in a warm place for 15 to 20 minutes, or until mixture has doubled in volume. Stir sugar and salt into remaining flour in the bowl.
• In a large bowl, beat eggs well. Pour yeast mixture into eggs, then add softened butter. Add flour mixture in four batches, mixing after each addition. Turn dough out onto a floured surface and knead for about 10 minutes, or until dough is smooth and sticky.
• Transfer dough to a greased bowl. Cover and let stand in a warm place about 1 hour and 30 minutes, or until dough has tripled in size.
• TO PREPARE THE SAUSAGE: In a 2 quart ovenproof pan, cover the sausage with stock, wine, and minced scallions. Cover and bake on the middle rack of a 375°F oven for 30 minutes. Remove the sausage and let cool, making sure it is straight and the ends do not curve. Reserve 1 cup of pan liquid for sauce. When sausage is cool enough to handle, remove the sausage casing. Allow sausage meat to cool to room temperature, then roll in flour to coat well.
• When brioche dough has risen, remove from the bowl and place on a floured surface. The dough should be soft but firm enough to handle. Sprinkle flour all over the dough and flour a rolling pin. Gently, without pressure, roll the dough to a 10 x 10 inch square. Wrap the sausage in the dough. Place the bundle, seam side down, in a buttered 9 by 5 inch loaf pan. Let brioche rise from about 1 hour, or until it fills most of the pan.
• TO MAKE GLAZE: In a small bowl, mix egg yolk and water. Brush glaze over the brioche. Bake brioche on the middle rack of a 400°F oven for 30 minutes, or until brioche is golden brown. Let the loaf cool in the loaf pan for a few minutes, then remove it from the pan and let it cool on a rack for 30 minutes more.
• While loaf is cooling, prepare mustard sauce. In a bowl, blend the mustard, butter, and cornstarch until mixture is smooth. Skim any grease off the reserved 1 cup of sausage poaching liquid and pour liquid into a small saucepan.
• Add cream and bring to a boil. Whisk the mustard mixture into the boiling liquid. Cook over high heat, stirring constantly, until the sauce thickens slightly. Remove from heat and let cool slightly.
• When brioche loaf is cool, slice and serve with warm mustard sauce. Serves 8.
• Back Roads and Country Cooking.

FRENCH-STYLE CHICKEN

Steps:

• Sprinkle chicken with lemon-pepper. In a large nonstick skillet coated with cooking spray, cook chicken for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the broth, apples, onion, 3 tablespoons cider, cinnamon and nutmeg. Bring to a boil. Combine cornstarch and remaining cider until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken; sprinkle with parsley.

ROAST CHICKEN WITH BRIOCHE STUFFING

Steps:

• Starting from the neck end of the chicken, carefully run your finger under the skin to separate from the meat, leaving it attached in the center to the sternum. Do not tear the skin.
• Evenly pipe stuffing under the skin of the legs and breasts. Season inside of chicken with salt; place rosemary and garlic in cavity of bird. Prick lemon all over with the tines of a fork and add to cavity. Truss chicken and transfer to a refrigerator to chill at least 3 hours and up to 24 hours.
• Preheat oven to 400 degrees. Place chicken in a roasting pan and transfer to oven. Roast chicken until juices run clear, about 1 hour. Remove from oven and loosely cover with parchment paper-lined aluminum foil. Let stand 30 minutes before carving and serving.