Poached Chicken With Grainy Mustard Sauce Recipes

POACHED CHICKEN WITH GRAINY MUSTARD SAUCE

Steps:

• Place chicken, carrots, onions, celery, bay leaf, parsley, wine, and peppercorns in a stockpot. Add water to cover (about 3 quarts); bring to a boil. Reduce heat so liquid is at a bare simmer. Poach, adjusting heat to maintain bare simmer and skimming any scum off the top, until chicken is cooked, 20 to 25 minutes.
• Remove chicken from stock; use a sharp knife to remove meat from bones. Place meat in a dish; add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesecloth-lined strainer; discard solids.
• In a clean saucepan, return stock to a boil. Reduce heat so stock is at a bare simmer. Add apricots and pineapple, and poach until tender, about 10 minutes. With a slotted spoon, remove fruit; season fruit with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon tarragon.
• Raise heat to high; cook stock until reduced to 1/3 cup, 45 minutes. Reduce heat to low; whisk in mustard, 1/4 teaspoon each salt and tarragon, and 1/8 teaspoon pepper.
• Divide lettuce among four plates. Slice chicken; place on greens. Pour mustard sauce over chicken, and serve with reserved apricot-and-pineapple mixture.

CHICKEN IN MUSTARD SAUCE

Steps:

• Sprinkle the meat with the salt and pepper.
• Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
• Mix in the onion and continue cooking for one minute.
• Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
• Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
• Remove the meat to a serving platter and keep warm.
• Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
• Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
• Serve the chicken with the sauce.

CHICKEN WITH GRAINY-MUSTARD SAUCE

Steps:

• Place chicken, carrots, onions, celery,bay leaf, parsley, wine, and peppercorns ina stockpot. Add water to cover (about 3quarts); bring to a boil. Reduce heat soliquid is at a bare simmer. Poach, adjusting heat to maintain bare simmer andskimming any scum off the top, untilchicken is cooked, 20 to 25 minutes.
• Remove chicken from stock; use a sharpknife to remove meat from bones. Placemeat in a dish; add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesecloth-lined strainer; discard solids.
• In a clean saucepan, return stock to aboil. Reduce heat so stock is at a baresimmer. Add apricots and pineapple andpoach until tender, about 10 minutes.With a slotted spoon, remove fruit; season fruit with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon tarragon.
• Raise heat to high; cook stock until reduced to 1/3 cup, 45 minutes. Reduce heattolow; whisk in mustard, 1/4 teaspoon eachsalt and tarragon, and 1/8 teaspoon pepper.
• Divide the lettuce among 4 plates. Slicechicken; place on greens. Pour mustardsauce over chicken and serve with reserved apricot-and-pineapple mixture.

POACHED CHICKEN WITH GARLIC-HERB SAUCE

Steps:

• Fill a large pot halfway with hot water; add 1/2 teaspoon salt, the fennel wedges and carrots. Bring to a boil; cook until the vegetables are crisp-tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low.
• Add the garlic, scallions, fennel fronds and chicken to the pot and gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill a bowl with salted ice water. Transfer the chicken to the ice water using tongs; let sit 30 seconds, then remove to a cutting board.
• Using a slotted spoon, transfer the garlic, scallions and fennel fronds to a blender; add 1/3 cup of the cooking liquid. Add the green beans to the pot, remove from the heat and let sit 5 minutes; drain.
• Add the olive oil, vinegar, mustard, parsley and basil to the blender and puree; season with pepper. Cut the chicken into pieces and serve with the vegetables; drizzle with the herb sauce.

PAN-ROASTED CHICKEN WITH PORT AND WHOLE-GRAIN MUSTARD

Steps:

• Preheat oven to 400 degrees F.
• Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up.
• Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes, depending on its size. When the chicken is done, transfer it to the plate and keep warm.
• Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and reduce until half remains. Add the chicken stock and reduce again. (If using BBQ sauce, you don't have to reduce.) Add the cream, bring it to a boil, and cook for 3 minutes. Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper. Return the chicken to the skillet and sprinkle with parsley and tarragon.

PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE

Steps:

• In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
• Preheat the oven to 400 degrees F
• Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
• Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
• Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.

CHICKEN WITH MUSTARD SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon zest. , Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.

ROAST CHICKEN WITH GRAINY MUSTARD SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place olive oil and butter in a small saucepan over moderate heat until the mixture gets foamy, about 3 minutes.
• Rinse the chicken, inside and out, under cool, running water and pat dry with paper towels. Fill the cavity of each bird with half the shallots, garlic cloves, thyme, tarragon, and peppercorns. Rub each chicken with half a cut lemon and put it in the cavity, too.
• Using a basting brush, coat the birds, on all sides and in crevices, with butter and olive oil mixture. Place in oven and roast until skin is crisp and meat is thoroughly cooked but still juice, 55-60 minutes, or until instant read thermometer inserted in thickest part of thigh indicates 165-170 degrees. About half way through, rotate the pans so the chickens brown on all sides.
• Transfer chickens to a cutting board when done, and let them rest 10 minutes before carving. To carve: use a sharp heavy knife to separate the legs and thighs and the wing portions. Then slide a knife with a thinner blade down each side of the breast bone, scooping out the breast section and leaving the skin intact. Each chicken will serve two people:overlap one leg, thigh, and wing to form a base for one side of breast meat.
• Top with sauce and serve.
• To make Grainy Mustard Sauce;.
• Add vermouth to the chicken broth and, in a large saucepan over moderately high heat, reduce the mixture by half.
• Place the heavy cream in a small bowl and whisk in about 1/4 cup of the hot broth. Slowly whisk the cream mixture back into the hot stock. Whisk in the mustard and reduce heat, simmering until slightly thickened, 3-5 minutes. Add the herbs, season with salt and pepper, and ladle over the chicken.

CREAMY WHOLE-GRAIN MUSTARD SAUCE

Steps:

• Melt 1 tablespoon of the butter in a small skillet over medium-low heat.
• Add shallots and saute until soft, about 2-3 minutes.
• Add vinegar and cook for 1 minute.
• Add wine and cook until reduced to about 1/3 cup, 3-4 minutes.
• Add cream and cook until reduced to about 1/2 cup, 4-5 minutes.
• Remove from heat and whisk in remaining butter.
• Strain into a small bowl.
• Whisk in mustard, salt and pepper.
• Cover and refrigerate until ready to use, up to 24 hours.