Chicken Forestiere Food

ONE-POT CHICKEN CHASSEUR

Steps:

• Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.
• Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.
• Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.
• Add 2 crushed garlic cloves, cook for about 1 min, add 200g small button or chestnut mushrooms, cook for 2 mins, then add 225ml red wine.
• Stir in 2 tbsp tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in 2 thyme sprigs and pour over 500ml chicken stock.
• Slip the chicken legs back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
• Remove the chicken legs from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
• Put the chicken legs back into the sauce and serve.

HOME

Steps:

• Method 1. Peel and finely chop the onion. Trim, peel and finely chop the carrot into small dice. Thickly slice the mushrooms. Set the veg aside. 2. Pour 1 tbsp oil into a large pan or casserole dish and bring it to a medium-high heat. Rub a good pinch of salt and pepper into the chicken breasts, then carefully add them to the pan. Cook for 2-3 mins on each side, till golden brown. Remove from the pan and set aside on a plate. 3. Keep the pan on the heat and add the onion, carrot and mushrooms. Season with a pinch of salt and pepper. Cook for 5 mins, stirring frequently, till golden brown and starting to soften. 4. While the veg fry, peel and crush or finely chop the garlic. Pick the thyme leaves off their sprigs. Stir in the garlic and thyme leaves into the veg and cook, stirring, for 1 min. 5. Drain the lentils and rinse them under a cold tap. Tip them into the pan and pour in 500ml boiling water. Crumble in the stock cube and stir well to dissolve it. Return the chicken breasts to the pan, making sure that they are submerged in the liquid. Pop a lid on the pan. Bring to the boil, then reduce to a simmer and cook for 15 mins, or till the chicken is cooked through. 6. Remove the pan from the heat and stir in 100ml of the cream. Taste the sauce and add more salt and pepper if needed. Ladle into warm bowls and serve straight away.

CHICKEN FORESTIERE

Steps:

• First off start by Cooking your chicken. I start by browning them in a frying pan then transferring them to the oven.
• Whilst the chicken is busy cooking it's time to Saute the Mushrooms. Sounds difficult but it really is simple. Heat 1 Tbsp of oil in a sauce pan along with the butter, over a medium heat. Cook and stir the Mushrooms and Garlic then add the salt and pepper to season. Stir until the Mushrooms are lightly browned which should take around 5 minutes. Reduce the heat to low and simmer until the Mushrooms are tender, about another 5-8 minutes.
• Now we want to do the crispy Onions. To do this, combine flour and salt in a large bowl. Slice the onion very thinly. Pour oil to a depth of about 2 inches in a sauce pan, heat over a high heat. Toss the onions in the flour mixture to lightly coat them then shake off any excess. Fry the onion in batches for about 1 minute until golden brown and drain on paper towels.
• It's time to fry the Bacon. heat a little bit of oil into a griddle pan or frying pan, It doesn't really matter. Cook the Bacon to the way you love it. I like it slightly crispy on the edges. Remove and place on paper towels to drain off any excess fat.
• Whilst the Chicken is coming to the end of its cooking time it's time to cook the Diane sauce to the packets instructions. I bought mine from Tesco's which conveniently instructed for it to be heated in the microwave for about a minute!
• Once your sauce is cooked and so is your chicken it is time to plate up. Simply place your chicken breast on a bed of mashed potato and top with the sauteed mushrooms, Diane sauce, bacon and fried onions. Perfection with ease.

CREAMY CHICKEN & MUSHROOMS

Steps:

• Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
• Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.

SAUCE FORESTIERE (WILD MUSHROOM SAUCE)

Steps:

• Coarsely chop mushrooms; there should be about 2 cups of each.
• Bring enough water to cover mushrooms to boil and add salt to taste. Add mushrooms and cook about 1 minute. Drain immediately. Put mushrooms in cheesecloth and squeeze to extract most of liquid.
• Put mushrooms into the container of food processor or electric blender and blend as fine as possible. There should be about 1/2 cup.
• Melt butter in saucepan and add mushrooms. Cook briefly and add cream, salt, pepper, nutmeg and cayenne pepper. Let simmer 5 minutes. Serve with roast meats, poached eggs, steamed fish, broiled chicken or roast rack of lamb (see recipe).

POULET FORESTIERES

Steps:

• Combine 2 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in shallow dish. Dredge chicken breasts in flour mixture. Heat 2 teaspoons oil in a non-stick pan over medium heat. Add chicken and cook for 3-4 minutes per side, or until golden on outside and no longer pink inside. Remove and keep warm.
• Add 1 teaspoon butter to the pan. Add bacon/ham pieces as well as the shallots or onions and cook, stirring for 5 minutes. Add mushrooms and saute for 5 minutes or until softened and browned. Add remaining 1 tablespoon flour and cook, stirring for 30 seconds.
• Pour in stock, wine and cognac and bring to boil, stirring. Cook 5 minutes or until slightly thickened. Reduce heat to low, stir in parsley or chives and whipping cream. Season and return chicken to pan and simmer until mashed potatoes are ready to plate, stirring occasionally.
• While chicken is simmering, place the potato in a pan of cold water, boil then simmer until you can pierce with a fork. Drain. Using a potato masher, slowly add the butter, milk and sage and mix until smooth and creamy. You may not need all of the butter or milk, depending on your potato and how it mashes.
• Put a dollop of mashed potato in the centre of each plate and arrange the chicken around it. Pour the sauce over and serve.