Poulet Zaza Chicken With Champagne Sauce Recipes The New York Times

CHICKEN WITH CHAMPAGNE SAUCE (POULET ZAZA)

Steps:

• Sprinkle the chicken pieces with salt and pepper. Dredge the pieces in flour and shake off excess.
• Cut each carrot into 2-inch lengths. Cut each length into 1/8 inch-thick slices. Stack the slices and cut them into1/8 inch thick slivers (julienne). There should be about one and a half cups. Set aside.
• Cut the green beans and celery into 2-inch lengths. Cut each length into julienne slivers. There should be about a cup of green beans and slightly less than a cup of celery. Set aside.
• Heat the butter and oil in a heavy skillet large enough to accommodate the chicken in one layer. When the fat is quite hot add the chicken pieces, skin side down, and cook about three minutes over moderately low heat. Turn and cook the second side about two minutes. Remove the pieces to a serving dish. Pour off all but one tablespoon of the fat. Add the shallots and cook briefly, stirring.
• Return the chicken pieces to the skillet and add the champagne. Add the chicken broth and bring to a boil. Partly cover and let simmer about 15 minutes.
• Have ready a basin of ice water to add the vegetables to when they are cooked.
• Meanwhile, bring a large quantity of water to a boil. Put the carrots in a sieve and add them in the sieve into the boiling water. Let cook about two and a half minutes. Remove them in the sieve and add them to the ice water. Drain.
• Repeat with the celery, letting it cook about one and a half minutes. Chill and drain.
• Repeat with the green beans, letting them cook about two minutes. Chill and drain.
• Remove the chicken pieces to a warm serving dish. Cover closely with foil.
• Cook the sauce down over high heat until reduced to about three-quarters of a cup. Add the cream and bring to a simmer.
• Combine the egg yolks and water in a heavy saucepan. Place the pan on a heatproof pad such as a double metal Flame Tamer and heat the yolk mixture until tripled in volume and thickened like a foamy, rich custard or sabayon. Do not overcook or the yolks will scramble. The cooking without boiling should take about 10 minutes.
• Add the vegetables to the cream sauce. Pour the sauce over the chicken and serve.

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Steps:

• Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
• Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

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.

CHAMPAGNE CHICKEN

Steps:

• Lightly dust chicken breasts with flour and a little salt and pepper.
• In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
• Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.