Normandy Style Chicken And Leeks With Creme Fraiche Recipes

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NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE



Normandy-Style Chicken and Leeks with Creme Fraiche image

Leeks grow in abundance in Normandy, in northern France, where the alliums are celebrated for their ability to transform even the simplest dish into something spectacular. Take chicken Normande, a multi-layered main course of braised chicken, hard apple cider (another local specialty), and of course, leeks. Serve this with crusty bread. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 whole chicken (about 4 pounds), cut into 10 pieces (each breast half cut in half crosswise)
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 teaspoons olive oil
4 small leeks (white and pale-green parts only), cut crosswise into 3-inch pieces, rinsed well (about 1 pound)
1 cup good-quality hard apple cider
1 tablespoon coarsely chopped fresh thyme leaves
1/2 cup store-bought or homemade Creme Fraiche
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Season chicken all over with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
  • Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more. Use a slotted spoon to transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
  • Transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange them around the chicken. Cover to keep warm. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes.
  • Reduce heat to medium-low. Whisk in the creme fraiche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.

NORMANDY-STYLE CHICKEN AND LEEKS WITH CRèME FRAîCHE



Normandy-Style Chicken and Leeks with Crème Fraîche image

Categories     Sauce     Chicken     Side     Low Fat     Leek

Yield serves 4

Number Of Ingredients 13

1 whole chicken (about 4 pounds), cut into 8 pieces (each breast half cut in half crosswise), rinsed well and patted dry
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 teaspoons olive oil
4 small leeks (about 1 pound), white and pale-green parts only, cut crosswise into 3-inch pieces, rinsed well
1 cup good-quality hard apple cider
1 tablespoon coarsely chopped fresh thyme leaves
1/2 cup Crème Fraîche (recipe follows; or use store-bought)
1 tablespoon finely chopped fresh flat-leaf parsley
Crème Fraîche
2 cups heavy cream
2 tablespoons low-fat buttermilk
(makes about 2 cups)

Steps:

  • Season chicken with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
  • Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more.
  • Transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
  • Using a slotted spoon, transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange the leeks around chicken. Cover with foil, and set aside. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes. Reduce heat to medium-low. Whisk in the crème fraîche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.
  • Crème Fraîche
  • Stir together cream and buttermilk in a medium bowl. Let stand at room temperature, partially covered, until thick, about 12 hours. Stir; cover, and refrigerate until ready to use, up to 2 weeks.

CHICKEN & LEEKS WITH CREME FRAICHE



Chicken & Leeks With Creme Fraiche image

This delicious recipe is scaled down to 2 servings if you need more simply double the recipe and use a whole cut up chicken. Crème fraiche is very easy to make and there are a number of recipes on Zaar - remember you will need 12 hours if you are making it yourself. Recipe adapted from Martha Stewart.

Provided by NcMysteryShopper

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken breasts, on the bone with skin
kosher salt & freshly ground black pepper
1 tablespoon butter
2 teaspoons olive oil
2 leeks, white and pale-green parts only, cut crosswise into 3-inch pieces and halved lengthwise, rinsed VERY
3/4 cup good-quality hard apple cider
1/2 tablespoon coarsely chopped fresh thyme leave
1/4 cup creme fraiche
fresh parsley, garnish (optional)

Steps:

  • Season chicken with salt and pepper. Melt butter and oil in a large sauté pan or enameled cast-iron Dutch oven over medium-high heat until just bubbling.
  • Add chicken skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate and remove pot from heat; let cool slightly.
  • Drain oil leaving a light coating on the bottom of the pan (enough to saute leeks.).
  • Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes.
  • Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more.
  • Transfer the chicken to the serving dishes leaving the juices behind. Remove leeks from pot, and arrange the leeks around the chicken.
  • Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to about 1/2 cup), 8 to 10 minutes. (If the liquid is already cooked down, skip this step and add a few tablespoons of cider so that there is about ½ cup of liquid in the pan and warm).
  • Reduce heat to medium-low. Whisk in the crème fraîche and optional parsley. Ladle pan sauce over chicken and leeks.
  • Serve immediately.

Nutrition Facts : Calories 497.6, Fat 35, SaturatedFat 15, Cholesterol 148.8, Sodium 161.5, Carbohydrate 13.6, Fiber 1.7, Sugar 3.5, Protein 32.3

NORMANDY SEAFOOD STEW



Normandy Seafood Stew image

La Marmite Dieppoise hails from Normandy, a historic region in Northwest France along the English Channel. It is a lovely, elegant stew to serve in winter and spring. I like to garnish this stew with fresh lemon zest.

Provided by JackieOhNo

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs live mussels, scrubbed, debearded
1 cup dry white wine, such as Sauvignon Blanc
2 medium onions, chopped, divided
5 fresh italian parsley stems
2 tablespoons unsalted butter
2 large leeks, chopped (white part only)
1 fennel bulb, trimmed, chopped
4 cups fish stock
1 bouquet garni (Use parsley stems, fresh thyme branches and dried bay leaves)
1 3/4 lbs white fish fillets, such as halibut or 1 3/4 lbs flounder, patted dry, cut into 2-inch pieces
8 ounces sea scallops
1 cup creme fraiche or 1 cup heavy cream
2 large egg yolks
1/2 cup fresh Italian parsley, coarsely chopped
peel from 1/2 lemon, cut into matchstick-size strips (white pith removed)
sea salt & freshly ground black pepper

Steps:

  • Combine mussels, wine, 1 chopped onion and parsley stems in copper or stainless steel casserole. Cover and bring to boil over medium-high heat. Cook just until mussels open, shaking pan often, about 8 minutes (discard any mussels that do not open). Strain and reserve cooking liquid, adding water if necessary to make 2 cups total. Transfer mussels to large bowl; remove meat from shell. Reserve meat; discard shells.
  • Melt butter in same casserole over medium heat. Add remaining chopped onion, leeks and fennel. Saute until onion and fennel are translucent and leeks are almost tender, about 5 minutes. Add reserved cooking liquid, fish stock and bouquet garni. Simmer until vegetables are tender and liquid has reduced by about 1/3, about 20 minutes. Add fish and scallops. Cook until fish and scallops are almost cooked through, about 4 minutes. Transfer fish and scallops to warm bowl. Discard bouquet garni.
  • Whisk creme fraiche and egg yolks in medium bowl to blend. Gradually whisk in 1/2 cup seafood cooking liquid. Whisk cream mixture back into seafood cooking liquid in casserole. Cook until liquid thickens just slightly, stirring constantly, about 3 minutes (do not boil). Add mussels, fish, scallops and any accumulated juices from bowl to casserole. Cook just until seafood is heated through. Season stew to taste with salt and pepper. Stir in parsley and lemon peel. Cook 2 minutes longer.
  • Ladle stew into bowls and serve immediately.
  • NOTE: Use parsley stems, fresh thyme branches and dried bay leaves for the bouquet garni.

Nutrition Facts : Calories 537.7, Fat 26, SaturatedFat 13.3, Cholesterol 257.4, Sodium 863, Carbohydrate 18.5, Fiber 2.5, Sugar 3.2, Protein 49.2

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