A1 Chicken Thighs En Croute On A Bed Of Dijon Cooked Spinach A1 Food

A1 CHICKEN THIGHS EN CROUTE ON A BED OF DIJON COOKED SPINACH #A1

Steps:

• Lay out 2 sheets of thawed puff pastry and divide each in half with a knife.
• In a small bowl mix 2 tablespoons of Dijon mustard and 2 tablespoons of A1 sauce and coat the 4 chicken thighs with this mixture.
• Place the chicken thighs on each of the pastry sheets and wrap each to completely cover, pinching the seams as you go.
• Place on a baking sheet lined with parchment paper seams side down and place in an oven preheated to 375 degrees for 35 minutes.
• While the chicken pockets are baking begin your spinach.
• Mix 2 tablespoons of A1 sauce and the other 2 tablespoons of Dijon mustard in a small bowl and place in a hot skillet along with the 6 cups of spinach minus a few leaves for garnish and cook while stirring frequently until dark and moist. 6 or 7 minutes.
• To plate lay down a bed of spinach and place your chicken pocket on top. Garnish with some uncooked spinach and use the other tablespoon of A1 in a squirt bottle to decorate the rim of the plates.

CHICKEN BOURSIN EN CROUTE

Steps:

• Place chicken between sheets of plastic wrap and pound to 1/4 inch thick.
• Cut cheese into 4 equal pieces placing one on each breast spread cheese leaving a border around edges.
• divide thyme leaves among breast and top each with 4 shrimp halves.
• roll up each breast,tucking in all sides secure with wooden picks if necessary.
• Place chicken rolls seam side down in a 10 inch skillet.
• Add 1c.
• chicken broth,cover and cook on medium heat for 5-7 minutes.
• Remove and drain on a rack.
• Raserve liquid for sauce.
• Place one sheet phyllo dough on table brush with melted butter,add another sheet and brush with butter.
• Place one chicken roll on dough 2 inches from short end and fold dough over chicken, fold along sides of dough over chicken, brush with butter,roll chicken and dough over towards opposite end, brushing with butter at each turn.
• Repeat dough procedure with other 3 chicken pieces.
• Place dough wrapped chicken in a shallow baking pan, seam side down.
• Bake 375° for 15-20 minutes or until dough is golden brown,serve with sauce.
• SAUCE:Bring to boil the reserved liquid in skillet add shallots and cook till tender stir in remaining chicken broth and wine cook over high heat until reduced by almost half add honey,mustard and butter cook 2 more minutes.

KICK IT UP GRILLED CHICKEN #A1

Steps:

• Combine Mayo, A1 Sauce, Prepared mustard and seasoned salt in a large bowl.
• Add chicken, make sure the chicken is covered in the sauce.
• Place marinated chicken in the fridge for at least one hour.
• Heat grill to 325.
• Place your chicken thighs on the grill.
• Close the grill.
• For optimal grilling make sure not to open the grill to much.
• After 20 minutes flip the chicken let it cook for a additional 20.
• minutes again only checking on it sparingly.
• If you need to check a piece to make sure it is fully cooked on the inside as eating a grilled raw inches.
• middle chicken will make you sick. And always make sure that the piece of chicken that is checked was.
• a piece from the outer edges not the middle as the grill heat (in some cases) likes to neglect the.
• food from the outer edges.
• Enjoy with a fresh Spinach, tomato and avocado salad!

DIJON CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
• Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
• Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
• Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
• Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

SALMON EN CROUTE WITH SPINACH-MUSHROOM FILLING

Steps:

• For the Salmon:.
• Season salmon fillets on both sides with salt, pepper and dill. Sprinkle flesh side with lemon juice.
• Heat a med skillet over med high heat. Add oil and butter. When hot, add salmon, skin-side down. Brown well, about 3 minutes. Turn and sear top side, about 2 minutes. (Note: Salmon should be rare, because it will cook fully in the pastry.).
• Remove from pan and refrigerate untl completely cooled, about 1 hour. Save pan and drippings to make dill sauce.
• For the Filling:.
• Heat a new med skillet over med high heat. Add butter and oil. Saute onions until tender, about 5 minutes.
• Add mushrooms, spinach, salt and pepper. Saute until mushrooms are cooked through, about 5 minutes. (Note: There should be no moisture but, if there is, make sure it evaporates.).
• Place in refrigerator to cool.
• To Assemble:.
• Thaw pastry for about 20 minutes.
• Preheat oven to 400°F.
• On a lightly floured surface, roll pastry out into a 14-inch square, about 1/8 inch thick. Cut into 4 equal squares. Place about 1/4 cup of spinach mixture in the middle of each square,then top with a piece of salmon, skin side up. Brush the edges of the pastry with some egg wash . Bring up opposite corners of pastry around the top of the salmon. Pinch the edges together to seal.
• Place the pastries on an ungreased baking sheet, seam-side down. Brush the tops with the remaining egg wash.
• Bake until golden brown, about 25 minutes. (Note: This is a good time to make the dill sauce in the salmon drippings.).
• Remove pastries from oven and let stand 5 minutes.
• For Creamy Dill Sauce.
• Heat med saucepan over med high heat - or use the skillet in which the fish was cooked.
• Add wine and lemon juice; bring to a boil.
• Add cream. Simmer until well-combined and cream has reduced slightly.
• Stir in dill and parsley. Taste for seasoning.
• To Serve.
• Spoon some of the sauce on each plate, then top with salmon pasty. Any remaining spinach-mushroom mixture can be heated and served on the side.

SKILLET MUSTARD CHICKEN WITH SPINACH AND CARROTS

Steps:

• Heat oven to 425 degrees and position a rack in the center. In a small bowl, stir together garlic, salt, coriander and pepper. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.
• Thinly slice the scallions. Peel carrots if you like, and cut into 1/2-inch pieces (about 1 cup).
• Heat a 12-inch ovenproof skillet over high. When hot, add 2 tablespoons butter. When the butter is melted, place chicken skin-side down in skillet. Cook, without moving, until skin has browned, about 4 minutes. Transfer chicken, skin-side up, to a plate.
• Reduce heat to medium-high and stir in remaining 2 tablespoons butter, along with scallions, oregano sprig and a pinch of salt. Cook until softened and lightly browned, 3 minutes, then stir in stock, wine and carrots. Bring liquid to a simmer. Cover pan and cook, 5 minutes.
• Meanwhile, brush the chicken all over with the mustard. Nestle chicken into skillet skin-side up.
• Transfer skillet to oven and cook, uncovered, until chicken is cooked through, about 20 minutes. Remove pan from oven and transfer chicken to a plate.
• If pan juices are watery, bring to a simmer over high heat and cook until thickened. Pluck out the oregano sprig and discard. Stir spinach, dill and a pinch of salt into pan, tossing to coat with pan juices and wilt greens. Spoon spinach, carrots, and pan juices over the chicken, drizzle with lemon juice, and serve.