Jacques Pépins Chicken Vegetable Recipes

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JACQUES PEPIN'S CLEAR VEGETABLE STOCK



Jacques Pepin's Clear Vegetable Stock image

Make and share this Jacques Pepin's Clear Vegetable Stock recipe from Food.com.

Provided by PalatablePastime

Categories     Stocks

Time 1h15m

Yield 2 quarts

Number Of Ingredients 14

1/2 cup dried porcini mushrooms
2 medium onions, thinly sliced
4 medium carrots, chopped
1 medium leek, cleaned thoroughly and thinly sliced
3 celery ribs, sliced thin
6 cloves garlic, sliced
1 tablespoon dried thyme
1 tablespoon dried savory
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried fennel seed (optional)
1 teaspoon dried sage (optional)
1 teaspoon rosemary (optional)
1 teaspoon lavender (optional)

Steps:

  • Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
  • Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.

JACQUES PEPIN'S CHICKEN THIGHS



Jacques Pepin's Chicken Thighs image

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

4 chicken thighs, bone in with skin
3/4 teaspoon salt
3/4 teaspoon black pepper
1 small onion, finely diced
3 large garlic cloves, chopped
10 ounces mushrooms, chopped into 1/2-inch dice
1/3 cup dry white wine
chives, chopped, for garnish

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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