Gratineedchickenincreamsaucepouletalafermiere Recipes

GRATINEED CHICKEN IN CREAM SAUCE (POULET à LA FERMIERE)

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes. Transfer to a plate and cover. Pour off all but 1 tablespoon fat from pan.
• Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes. Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes. Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
• Preheat broiler.
• Discard bouquet garni. Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.

CHICKEN A LA CREMA

Steps:

• Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
• Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
• Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
• Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
• Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
• Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.

SAUTEED CHICKEN BREAST WITH ROASTED GRAPES AND ONIONS

Steps:

• Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the grapes and onion with the rosemary sprigs, balsamic vinegar, 2 teaspoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once halfway through, 20 to 25 minutes.
• Meanwhile, cut the chicken breasts in half horizontally. Put a piece of chicken between 2 sheets of plastic wrap and pound with the smooth side of a mallet until the chicken is 1/4- to 1/2-inch thick. Repeat with the remaining pieces of chicken. Sprinkle all the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook the chicken until golden-brown and cooked through, 3 to 4 minutes per side. Remove and keep warm.
• Add the wine to the skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from the heat and let cool 1 minute. Add the butter and swirl until the butter is melted, about 30 seconds. Spoon the sauce onto 4 plates and add the chicken, then top with roasted grapes and red onions. Garnish with additional rosemary and serve immediately.

GRATINEED CHICKEN IN CREAM SAUCE (POULET A LA FERMIERE)

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes.
• Transfer to a plate and cover.
• Pour off all but 1 tablespoon fat from pan.
• Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat.
• Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes.
• Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes.
• Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
• Preheat broiler.
• Discard bouquet garni.
• Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat.
• Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.
• Makes 4 servings.

EASY AFTER WORK CHICKEN FRANCAISE

Steps:

• Season 2 cups flour with salt and pepper. Coat chicken cutlets in seasoned flour, shaking off excess, then dip in egg.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate. Melt butter in the same skillet; cook and stir remaining 2 tablespoons flour in butter for 5 minutes, then add chicken broth and lemon juice. Simmer until thickened, about 10 minutes. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, about 15 more minutes.
• Serve chicken with parsley sprigs and lemon wedges.

CHICKEN AU GRATIN CASSEROLE

Steps:

• Melt half the butter in a large casserole over medium heat, add chicken and brown on both sides.
• Pour in wine and chicken broth, add tarragon, cloves, onion, garlic, salt and pepper.
• Bring to a boil over high heat.
• Cover and let simmer over low heat for about 20 to 25 minutes, until chicken is tender.
• Cook the tortiglioni according to instructions on package, adding broccoli florets to the cooking water together with pasta.
• Drain and set aside.
• Remove the chicken from the casserole and cut into dices.
• Keep warm.
• Mix together the second half of butter and the flour.
• Stir in mixture to remaining juices in casserole.
• Bring to a boil over medium heat, stirring constantly.
• Remove from heat, gently stir in tortiglioni, broccoli and chicken dices.
• Pour in ovenproof dish, top with shredded Canadian Havarti cheese and breadcrumbs.
• Cook in the oven at 350 ºF (180 ºC) for 8 to 10 minutes, until golden brown.
• Serve hot.