POULET SAUTE SEC
This comes from a little book called ABC of Jiffy Cookery. I've had it for over 5o years. I haven't cooked any of the recipes yet. I'm putting them on here so I can find them easier.
Provided by CJAY8248
Categories Chicken
Time 1h10m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 8
Steps:
- Dust pieces of chicken with flour seasoned with salt and pepper. Melt butter in a large, heavy skillet; add chicken and saute until golden brown, turning the pieces frequently and adding more butter, if needed.
- Add onion, parsley, thyme, basil and wine, cover tightly and simmer gently for 30 minutes. Add drained mushrooms; continue cooking for 15 minutes or until chicken is tender and no liquid remains in the pan.
Nutrition Facts : Calories 630, Fat 46.3, SaturatedFat 17.2, Cholesterol 203, Sodium 247.9, Carbohydrate 2.4, Fiber 0.5, Sugar 0.9, Protein 44
CHICKEN SAUTE SEC
This has been in my family for over 60 years. I have no clue where my Dad got it but it's one of my favorite chicken recipes. It's also great with game hens. Cook time depends on size of chicken. It's about 20-25 minutes. Just make sure chicken is done and juices run clear. Don't overcook.
Provided by CJAY8248
Categories Chicken
Time 35m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Lightly season chicken halves on both sides with salt and pepper.
- In a small saucepan, melt butter. Add garlic, mushrooms, rosemary and wine. Simmer for 5 minutes. Keep warm on stove on low heat. Put chicken, skin side down on sprayed broiler rack. Broil 5" from heat source. Baste several times with wine sauce. Turn chicken at halfway point and continue to baste until chicken is done. Five minutes or so before chicken is done, put mushrooms on broiler pan to finish cooking. Remove chicken from pan and plate with mushrooms. Pour any sauce in broiler pan back into saucepan. Remove rosemary sprig and bring sauce to a boil. Pour sauce into gravy boat and use to top chicken and steamed white rice.
Nutrition Facts : Calories 718.9, Fat 57.8, SaturatedFat 24.5, Cholesterol 233.6, Sodium 327.1, Carbohydrate 1.9, Fiber 0.3, Sugar 0.7, Protein 44
POULET SAUTE CHASSEUR
Provided by Food Network
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees. Quarter the chickens. Be careful to leave the breasts covered with skin. Be sure the oyster is left attached to the leg. Remove the thighbone and carefully cut off the drumsticks. Reserve until needed. In a large heavy bottomed stock pot, brown the bones and trimmings from the chickens with the chopped carrots and onions. Pour off the excess fat and moisten with the chicken or veal stock. Add the tomato paste and the bouquet garni. This produces an enriched stock for the sauce. Cook at a low simmer for 40 to 45 minutes, then strain and skim off any excess fat. Next gather all ingredients for the sauce, and measure out the wine and cognac. To assemble the dish, season the chicken with salt and pepper. In a large saute pan heat clarified butter and brown the chicken skin side down. When the chicken is browned, remove it from the pan and into a 375 degree oven. Remove excess fat from the pan, return the pan to the heat and saute the mushroom slices. After 2 minutes add the chopped shallots and saute for a couple of minutes longer. Remove the pan from the heat and add the Cognac. Return the pan to the heat and ignite the Cognac. When the flames have died down add the white wine. Reduce by half. Strain the reinforced stock and skim off any fat that has floated to the top. Add the stock to the mushroom mixture and continue reducing. Add the tomato concasse. When the sauce begins to thicken and coats the back of a spoon, swirl in the butter. Once the butter is incorporated and the chopped chervil and tarragon to taste. To assemble the dish, remove the chicken pieces from the oven. Remove the breastbone from the chicken breast. The advantage to removing the breastbone after cooking is that it helps the breast keep its shape and remain moist during cooking. Since breast tend to cook more quickly than thighs, removing the thighbone and leaving the breastbone intact during cooking ensures that the two are done at the same time. Place 1 piece of white meat and 1 piece of dark on a clean plate and cover with the sauce. Garnish with chopped chervil and tarragon and serve immediately.;
POULET SAUTE CHASSEUR
Provided by Food Network
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees. Quarter the chickens. Be careful to leave the breasts covered with skin. Be sure the oyster is left attached to the leg. Remove the thighbone and carefully cut off the drumsticks. Reserve until needed. In a large heavy bottomed stock pot, brown the bones and trimmings from the chickens with the chopped carrots and onions. Pour off the excess fat and moisten with the chicken or veal stock. Add the tomato paste and the bouquet garni. This produces an enriched stock for the sauce. Cook at a low simmer for 40 to 45 minutes, then strain and skim off any excess fat. Next gather all ingredients for the sauce, and measure out the wine and cognac. To assemble the dish, season the chicken with salt and pepper. In a large saute pan heat clarified butter and brown the chicken skin side down. When the chicken is browned, remove it from the pan and into a 375 degree oven. Remove excess fat from the pan, return the pan to the heat and saute the mushroom slices. After 2 minutes add the chopped shallots and saute for a couple of minutes longer. Remove the pan from the heat and add the Cognac. Return the pan to the heat and ignite the Cognac. When the flames have died down add the white wine. Reduce by half. Strain the reinforced stock and skim off any fat that has floated to the top. Add the stock to the mushroom mixture and continue reducing. Add the tomato concasse. When the sauce begins to thicken and coats the back of a spoon, swirl in the butter. Once the butter is incorporated and the chopped chervil and tarragon to taste. To assemble the dish, remove the chicken pieces from the oven. Remove the breastbone from the chicken breast. The advantage to removing the breastbone after cooking is that it helps the breast keep its shape and remain moist during cooking. Since breast tend to cook more quickly than thighs, removing the thighbone and leaving the breastbone intact during cooking ensures that the two are done at the same time. Place 1 piece of white meat and 1 piece of dark on a clean plate and cover with the sauce. Garnish with chopped chervil and tarragon and serve immediately.
POULET A LA SAUCISSE
Un poitrine de poulet avec un interieur base sur la saucisse. Vraiment bon! This chicken is excellent served with either a bechamel sauce or a light sauce made of sour cream, milk, Parmesan, and cream cheese, and sprinkled with parsley before serving.
Provided by Kathy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- In a skillet over medium heat, break apart the sausage and cook until evenly brown. Drain grease.
- In a bowl, mix sausage with cream cheese, Parmesan cheese, egg yolk, oregano, garlic powder, and Worcestershire sauce.
- Place equal amounts of the sausage mixture on each chicken breast. Fold breasts tightly over the filling and secure with toothpicks. Arrange in the prepared baking dish. Brush with butter and sprinkle with bread crumbs to coat.
- Bake 45 minutes in the preheated oven, until chicken juices run clear.
Nutrition Facts : Calories 910.4 calories, Carbohydrate 25.1 g, Cholesterol 340.5 mg, Fat 63.5 g, Fiber 1.7 g, Protein 57.9 g, SaturatedFat 32.2 g, Sodium 1869.5 mg, Sugar 2.2 g
ORIGINAL JOE'S SPECIAL
There are many different versions of this, and we love to eat this with tabasco sauce and sometime along with ketchup drizzled over it. The kids like this with ketchup (of course). I've always eyeballed the seasonings, and relied on the hot sauce, so do adjust to your taste (add more seasonings if you don't use hot sauce or ketchup)!
Provided by JMigs0
Categories Meat
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat skillet, sautee chopped onions until softened, add garlic.
- Meanwhile, in another skillet, heat and add olive oil, add mushrooms and sautee a few minutes. Season with some salt and pepper, add red wine. Simmer with lid slightly open.
- Add ground meat to the onions, season with salt, pepper, Italian Seasonings, garlic powder, and brown the meat.
- When meat is almost cooked through, add spinach and the entire skillet of mushrooms and juices, add worchestershire. Cook through. Turn heat to low and add eggs, stir and cook until set. Adjust seasonings to taste.
More about "poulet saute sec recipes"
POULET SAUTé AUX HERBES DE PROVENCE RECIPE | BON APPéTIT
From bonappetit.com
3.4/5 (5)Servings 6
- Melt butter in large wide pot over medium-high heat. Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch. Transfer chicken breast pieces to plate. Sprinkle remaining chicken pieces in pot with half each of thyme, basil, and fennel seeds, then salt and pepper. Add garlic to pot. Cover pot; reduce heat to medium and cook 8 to 9 minutes. Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper. Return breast pieces to pot; baste chicken with butter in pot. Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes. Transfer to hot platter; cover.
- Remove peel from garlic cloves; mash garlic with spoon or fork in same pot. Add 2/3 cup wine to juices in pot; boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes. Pour reduced pan juices into measuring cup and reserve for sauce.
- (For more detailed instructions, see our tip on emulsifying eggs.) Off heat, whisk egg yolks in heavy small saucepan until beginning to thicken. Whisk in lemon juice and 1 tablespoon wine. Gradually whisk reserved pan juices into eggs, 1 teaspoon at a time. Set sauce over very low heat and whisk constantly until warm and slightly thickened, 3 to 4 minutes. If desired, whisk in butter, 1 piece at a time. Remove from heat. Stir in herbs, if desired. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.
POULET SAUTé CHASSEUR - HUNTER'S CHICKEN - FOOD GYPSY
From foodgypsy.ca
4.8/5 (5)Category MainCuisine FrenchTotal Time 1 hr 30 mins
- Blanch, peel, de-seed and chop tomatoes; comcassé (in small, seedless half inch cubes). Reserve until needed.
- In the traditional method, each piece of chicken contains only one bone. To achieve this, remove first the back and then the thigh bone; cutting them away cleanly to the top of the leg joint. (This will help accelerate your cooking time and make it easier to eat.) Fold over the skin and flesh of thigh to form a neat package (you can tie it if you want) and reserve. In a small pot, add one tablespoon of olive oil, over medium heat, until liquid and hot and then add remaining bones (thigh, back and any extra bits) and brown well before turning (about 6 minutes/side). This is a brown stock recipe, be sure to get lots of colour on those bones.
- While bones are browning, cut mushrooms, shallots, garlic and herbs, reserve remains (ie: ends of mushrooms, shallots, even the skins off the tomatoes for flavour). Then drain off excess fat from now browned and cooked, bones. Cover with water and return to stove over medium low heat, add thyme, whole peppercorns, parsley, one sprig of tarragon, and the bay leaf to stock as it begins to simmer. Add also the remains of the shallots, mushrooms, tomatoes etc. to stock to give it lots of flavour, simmering over low heat for about 30 minutes to reduce bay about half, while you cook the rest of the dish.
- In a large, deep sauté pan, sauté lardons over medium heat until golden brown then remove, drain, and de-grease the pan. Reserve cooked salt pork cubes at room temperature. Do not rinse your pan, that golden colour on the bottom of the pan is FLAVOUR. (If you want, you can use the pork fat instead of butter, but it’s mighty salty.)
POULET SAUTé AU VINAIGRE RECIPE - BBC FOOD
From bbc.co.uk
POULET SAUTé MADAME RENOIR – THE NOSEY CHEF
From noseychef.com
10 BEST SAUTEED CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN TENDER SAUTé - A FAMILY FEAST®
From afamilyfeast.com
RECETTES FACILES DE SAUTéS | POULET.CA
From poulet.ca
POULET SAUTE - REALRECIPESFR.COM
From realrecipesfr.com
CHICKEN SAUTé SEC WITH MUSHROOMS AND ARTICHOKES RECIPE
From thedailymeal.com
CHICKEN SAUTé SEC WITH MUSHROOMS AND ARTICHOKES RECIPE
From pinterest.co.uk
POULET SAUTé STANLEY FROM LE GUIDE CULINAIRE BY AUGUSTE ESCOFFIER
From app.ckbk.com
CHICKEN SAUTE SEC - RECIPES - PAGE 12 | COOKS.COM
From cooks.com
POULET SAUTé ALICE – THE NOSEY CHEF
From noseychef.com
POULET SAUTE A LA PAYSANNE PROVENCALE (PEASANT CHICKEN) | FOODAL
From foodal.com
CHICKEN SAUTé SEC RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN SAUTE SEC RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
POULET EN SAUCE RECIPE (HAITIAN CHICKEN STEW) - SAVORY THOUGHTS
From savorythoughts.com
CHICKEN SAUTE SEC - RECIPES - PAGE 10 | COOKS.COM
From cooks.com
CHICKEN SAUTE SEC | RECIPE | RECIPES, SAUTEED CHICKEN, CHICKEN
From pinterest.com
POULET SAUTé à LA NORMANDE AUGUSTE ESCOFFIER - NOSEY CHEF
From noseychef.com
CHICKEN SAUTE SEC MUSHROOMS - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
SAUTé | RECIPE TAGS | POULET.CA
From poulet.ca
ESCOFFIER'S POULET SAUTé ALICE : MINIMUM EFFORT MAXIMUM JOY.
From youtube.com
RECIPE: YUMMY POULET SAUTE CHASSEUR - BEST RECIPES
From bachler9.blogspot.com
OUR FAVORITE SAUTéED CHICKEN BREAST RECIPES | MARTHA STEWART
From marthastewart.com
BEST THAI CHICKEN PEANUT SAUTE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
POULET SAUTé BERCY – THE NOSEY CHEF
From noseychef.com
CHICKEN SAUTE SEC - RECIPES - PAGE 9 | COOKS.COM
From cooks.com
CHICKEN BREASTS SAUTE SEC RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
WORLD BEST MUSHROOM RECIPES: CHICKEN SAUTE SEC
From mushroomrecipebook.blogspot.com
CHICKEN SAUTE SEC | POULTRY RECIPES, SAUTEED CHICKEN, FRESH …
From pinterest.jp
POULET à LA NORMANDE - A TYPICAL FRENCH CHICKEN DISH
From thelanguageskitchen.com
CHICKEN SAUTE SEC | RECIPE | RECIPES, CHICKEN, SAUTEED CHICKEN
From pinterest.co.uk
POULET SAUTé à LA HONGROISE FROM LE GUIDE CULINAIRE BY AUGUSTE
From app.ckbk.com
CHICKEN SAUTE SEC - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love