POULET TCHOUPITOULAS
Provided by Emeril Lagasse
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 38
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 2-quart glass rectangular baking dish with 1 tablespoon butter. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter. Add the onions, bell peppers, 1 teaspoon salt, and 1/4 teaspoon cayenne. Season generously with black pepper and saute until the onions are soft and start to brown, about 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn and cook for 1 minute. Remove from the heat and cool.
- In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture. Add the bread cubes and mix well. Pour the filling into the prepared baking dish. Sprinkle with the grated cheese. Bake until golden brown and set, about 55 minutes.
- In a small bowl, combine the Essence and 1/2 cup of the oil. Mix well. Smear the mixture evenly over each chicken half. Heat 2 large oven-safe saute pans over medium high-heat. When the pans are hot, add enough oil to coat the bottom of each pan. Place 2 chicken halves in each pan, skin side down, and sear until deep golden brown, about 6 to 8 minutes. Turn the chickens over and place in the oven. Roast until juices run clear, about 25 to 30 more minutes. Remove from the oven and allow to rest for 5 minutes before serving.
- To serve, spoon the pudding in the center of 4 plates. Place the greens next to the pudding. Lay a chicken half directly on top of the pudding.
- Combine all ingredients thoroughly.
- In a large, deep pot over medium-high heat, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper, to taste. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, 1/3 at a time, pressing them down as they begin to wilt. Season, to taste, with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender and soft, about 1 hour and 15 minutes. Serve hot.
- Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998.
TURKEY POULETTE
Make and share this Turkey Poulette recipe from Food.com.
Provided by Mama2boys
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place 2 slices each of the toasted bread on 4 plates.
- Top bread with the turkey meat and sprinkle the crumbled bacon over the turkey.
- For the sauce:.
- Melt the butter in a skillet and sauté the green onions for about 5 minutes.
- Over low heat, add the flour, stir, and cook for about 3 minutes
- Slowly add the milk, continuing to stir and bring the mixture to a simmer.
- As the sauce thickens add 1/2 cup of the cheddar cheese, all of the Parmesan, and salt, pepper, and Tabasco to taste.
- Simmer and continue to stir until the cheeses are melted. Pour the sauce over the turkey and bacon.
- Sprinkle the rest of the cheese over the tops, then sprinkle on the paprika. Broil until the cheese melts and serve.
Nutrition Facts : Calories 710.3, Fat 49.4, SaturatedFat 25.8, Cholesterol 122.1, Sodium 1090.6, Carbohydrate 42.4, Fiber 2.1, Sugar 2.9, Protein 24.6
POULET AIGU DE TARRAGON
A personal creation based on basic French methods, with a 'sharp' ginger punch. Chicken in a ginger cream sauce and arranged over steamed asparagus. Wonderful with a good bottle of Bordeaux wine over dinner.
Provided by Andy Toh
Categories French Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Rub the chicken breast halves with salt and chopped ginger. Watch the ginger, you just want to flavor the meat, but not overpower the sauce. Discard the ginger. Lightly coat the chicken in flour.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil skin side first. Chicken should be about 3/4 cooked but the skin should be browned and crisp. Remove from pan and set aside.
- Heat remaining 3 tablespoons of olive oil in the skillet, and saute chopped onion until soft and translucent. Use the chicken broth to deglaze the pan. Stir in the cream and sour cream. Reduce heat to low, and simmer until the mixture has reduced by 1/4. Stir in the white wine until well blended.
- Add the tarragon to the pan, and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink, and its juices run clear.
- Heat one inch of lightly salted water to boiling in a large saucepan. Cut one inch off of the bottom of the asparagus stems. Place asparagus into the pan, cover and steam for 5 to 7 minutes, or until tender but still bright green. Remove from heat, and drain.
- To serve, place 4 asparagus spears onto each plate with all of the tips facing the same direction. Place one chicken breast skin side up onto each plate so that it covers the stems of the asparagus, but the tips are exposed. Squeeze lemon over the asparagus. Spoon sauce over the chicken, and to the side of the asparagus.
Nutrition Facts : Calories 867.8 calories, Carbohydrate 14.4 g, Cholesterol 228.7 mg, Fat 64.9 g, Fiber 2.6 g, Protein 51.4 g, SaturatedFat 23.5 g, Sodium 177.8 mg, Sugar 3 g
POULET DE PROVENCAL
This always reminds me of an aromatic day in Eze, France.
Provided by beutifldrmer
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
- Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
- Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 8.1 g, Cholesterol 77.2 mg, Fat 10 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 4.2 g, Sodium 388.3 mg, Sugar 2.3 g
TURKEY ROCHAMBEAU
A lovely brunch dish from the River Road Recipes cookbook of the Junior League of Baton Rouge posted in response to a recipe request.
Provided by Molly53
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sauce Poulette:Heat one tablespoon of the butter; add flour and cook for one minute.
- Stir in the chicken broth and add salt, pepper, and parsley sprigs.
- Bring the mixture to a boil, then lower the heat and simmer for 30 minutes.
- Discard the parsley.
- Remove the sauce from the heat and blend in the egg yolks.
- Add lemon juice, chopped parsley, the remaining tablespoon of butter and the drained mushrooms.
- On each slice of toast, place one slice of ham and one of turkey.
- Cover with Sauce Poulette.
- Serve hot.
Nutrition Facts : Calories 142.2, Fat 6.6, SaturatedFat 3.2, Cholesterol 65.5, Sodium 608.2, Carbohydrate 15.7, Fiber 1, Sugar 2, Protein 5.3
SMART-CHOICE STOVE TOP EASY TURKEY CASSEROLE
This recipe was made for Thanksgiving leftovers. Combine turkey, stuffing, broccoli, cheese and cream of chicken soup for an easy post-holiday casserole.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings, about 1-1/3 cups each.
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Add hot water to stuffing mix; stir just until moistened.
- Combine turkey and broccoli in 13x9-inch baking dish. Mix soup, milk and cheese; pour over turkey mixture. Top with stuffing.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 450, Fat 24 g, SaturatedFat 9 g, TransFat 1.5 g, Cholesterol 80 mg, Sodium 1430 mg, Carbohydrate 33 g, Fiber 3 g, Sugar 5 g, Protein 29 g
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