CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN)
Steps:
- Preheat oven to 375 degrees F.
- Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
- Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
- Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.
PAN ROASTED FILET MIGNON WITH RUM-RED CHILE SAUCE
Provided by Bobby Flay
Categories main-dish
Time 1h50m
Yield about 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F.
- Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or until an instant-read thermometer inserted registers 125 degrees F for medium rare, about 30 to 40 minutes depending on the thickness of the tenderloin. Let the meat rest for 10 minutes before slicing. Serve with the sauce.
- Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
RICH CHICKEN STOCK
Provided by Bobby Flay
Time 4h40m
Yield about 6 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
- Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
CHICKEN MILANESE
Steps:
- Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
- Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
- Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
- Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
- Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
- Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.
BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE
Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant's best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have.
Provided by Sam Sifton
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
- Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
- Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
- Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.
Nutrition Facts : @context http, Calories 687, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 55 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AND GRILLED FINGERLING POTATOES
Steps:
- Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
- Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
- Heat the grill to medium.
- Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.
FRIED CHICKEN
Provided by Bobby Flay
Categories main-dish
Time 5h40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
- Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.
- Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot.
- Yield: 4 to 6 servings
BOBBY FLAY'S CHICKEN WITH ROQUEFORT
This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato. The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced.
Provided by Jeff Gordinier
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. This sweet deglazed sauce is called a gastrique. Season to taste with salt and pepper. Keep warm.
- Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.
- Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer. Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.
- Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the gastrique. Garnish with rosemary.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 24 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 747 milligrams, Sugar 17 grams, TransFat 1 gram
PERFECT PAN-ROASTED CHICKEN THIGHS
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Quick & Easy Back to School Dinner Fall Winter Family Reunion Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 to 4 main course servings
Number Of Ingredients 3
Steps:
- Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
- Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
BOBBY FLAY'S RICH CHICKEN STOCK
Used to roast all my vegetables and meats for stock, and when I saw Bobby Flay making it; copied the recipe and am posting it here for safe keeping.
Provided by Manami
Categories Clear Soup
Time 4h50m
Yield 6 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 450ºF.
- Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
- Roast until the bones and vegetables are a rich golden brown, about 30-40 minutes.
- Transfer the bones and vegetable to a large stockpot, add 12 cups cold water, and add the remaining ingredients and bring to a boil over high heat.
- Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
- Remove from heat and strain through a mesh strainer into a clean pot.
- Place back on the stove over high heat and cook until reduced by half.
- Use immediately or let cool to room temperature, cover and refrigerate or freeze until ready to use.
- *Serve with egg noodles, matzo balls, rice, or some kind of small pasta; such as, orzo, angel hair broken into small pieces, etc.
Nutrition Facts : Calories 106.7, Fat 6.9, SaturatedFat 1, Sodium 51, Carbohydrate 11.1, Fiber 2.4, Sugar 5, Protein 1.2
BOBBY FLAY'S CHICKEN FAJITAS
These fajitas are healthy, fresh, and delicious! I added a little bit of lime juice to the avocado to prevent browning. I used my magic bullet to make the marinade and other two sauces. These were amazing. I kept it low fat and low calorie by sticking with the recipe, however my boyfriend added cheese and taco sauce because he thinks diet food is junk.
Provided by srosfeld
Categories Poultry
Time 40m
Yield 2 fajitas, 6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
- Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
- 2. Add the avocado, 1/2 cup water (more or less to get the consistency that you like), and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
- 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
- 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
- 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
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BOBBY FLAY’S BEST CHICKEN RECIPES - FOOD NETWORK CANADA
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- Sixteen Spice Smoked Chicken. Bobby’s 16-spice blend will knock your socks off. Packed with rich, aromatic spices including three kinds of chili powder, this whole smoked chicken is worth emptying your spice rack for.
- Spice-Rubbed Chicken Breast Tacos. You may have enjoyed chicken tacos before, but you’ve never had them like this: rubbed with a flavourful combination of spices and served with grilled poblano peppers and lightly grilled onions.
- Grilled Chicken Breasts With Spicy Peach Glaze. This sweet and spicy chicken is a great dish to serve for family backyard dinners during the warm months or to brighten up your dinner table any time of the year.
- Beer Can Chicken. A summertime staple that’s perfect for your next backyard bash. Super moist, tender and smothered in Bobby’s famous 16-spice rub, this dish is a classic for a reason.
- Butterflied Chicken with Thyme, Lemon and Garlic. Follow Bobby Flay’s simple recipe for cooking a whole chicken by using the butterfly method. It’s much easier than you think!
- Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce. Flavourful and robust, this grilled chicken dish looks impressive, tastes impressive and is impressively easy to make.
- Grilled Chicken Cordon Bleu. Forgo the challenges of traditional cordon bleu in favour of this simple deconstructed version. You surely won’t be disappointed.
- Grilled Red Chile Buttermilk Chicken With Spicy Mango Honey Glaze. Red chile spice-rubbed buttermilk chicken is delicious enough as is, but toss on Bobby’s spicy mango honey glaze and this dish is sure to be a barbecue sensation.
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