Poulet à La Juive Recipes

POULET A LA REGINA

Steps:

• Remove the tendon from the chicken. Cut the eggplant, tomatoes, onion and squash into small cubes. Cut the peppers in half and remove the seeds and the white skin inside. Rinse chickpeas until water runs clear, strain and put aside. Heat fry pan to high, when hot add butter and let it brown lightly. Add chicken and season with salt and pepper. When the chicken is brown but not completely cooked, remove from heat and set aside.
• Put fresh butter in the pan with the onions and let cook for a couple minutes, then add the peppers, eggplant and squash. If the pan becomes too dry add some more butter and the juice from the tomatoes. When cooked to more or less soft add the white wine. Reduce until a glaze forms, add the tomatoes at the last minute as well as the chicken. As soon as you add the last two ingredients turn off the flame. The chicken is still undercooked but it will slowly heat up with the vegetables. Check the seasoning, add the chiffonade of basil, bring to high heat and serve immediately. Decorate with a pretty basil leaf.

POULET à LA JUIVE

Steps:

• Sauté in a large saucepan or small stockpot the onion, leeks, carrots, turnip, and celery in 2 tablespoons of the vegetable oil. Season with salt to taste, and cook, stirring occasionally, until the vegetables are golden brown. Add 3 cups water, bring to a boil, and reduce the vegetable stock to a simmer, then cook for 40 minutes.
• Rinse the chicken pieces and pat dry. Heat the remaining tablespoon of oil in a Dutch oven, and sear the chicken in batches on all sides until it is a deep golden brown. Set aside.
• Pour off all but 2 to 3 tablespoons of the fat. Lower the heat, and add the shallots and garlic. Stir constantly for 2 to 3 minutes. Sprinkle the flour over the shallots and garlic, and cook, stirring, for about 3 minutes, or until light brown.
• Add the vegetables and their stock, and, using a wooden spoon, scrape up all of the bits that have stuck to the bottom of the pan. Return the chicken to the pot, season with salt and freshly ground pepper, cover, and simmer slowly for 1 hour. Just before serving, garnish with the fresh parsley.

POULET A LA MOUTARDE (CHICKEN IN DIJON MUSTARD SAUCE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
• Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.
• Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
• Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.

POULET A LA GRECQUE

Steps:

• Season flour with salt and pepper; coat chicken pieces with seasoned flour.
• Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
• Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

POULET à LA NORMANDE

Steps:

• Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
• If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
• Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
• Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.

POULET VALLéE D'AUGE

Steps:

• Quarter and core the apples and cut into smallish dice - a bit smaller than canned pineapple cubes. Put half the butter in a frying pan (you will need a lid for it later), heat until foaming, then tip in the apples. Fry for 7-10 minutes, turning more or less constantly, until golden brown all over and just tender when prodded with a knife. Lift out and set aside.
• Melt the remaining butter in the pan and fry the chopped shallots for 2-3 minutes. Move them to the sides of the pan so they don't start to burn, then put the chicken in, skin side down. Cook the chicken, without moving it, for 3-4 minutes until browned, then turn it over and cook in the same way for another 3-4 minutes.
• Heat about one third of the calvados in a ladle or small pan. Remove from the heat and set light to it with a match, then pour it over the chicken in the pan, stirring to burn off the fat. Repeat with the remaining calvados, in two batches.
• Pour in the stock and season with salt and pepper. Cover and simmer very gently for 15 minutes or until the chicken is cooked and tender. Lift the chicken on to a board and set aside to rest for a few minutes.
• Vigorously bubble the remaining juices in the uncovered pan for a couple of minutes, to reduce, then stir in the apples and crème fraîche and keep the pan over a low heat.
• Carve each breast thickly into 6 or 7 diagonal slices and transfer them to warmed plates, keeping the slices together by lifting them with a fish slice or wide palette knife. Check the seasoning of the sauce and spike with a touch of lemon juice, then spoon over the chicken. Sprinkle with parsley and eat.