Chicken Julia Food

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CHICKEN JULIAN



Chicken Julian image

This is a delicious recipe that my sister and I started making in college, and are still making for our families. Every time I serve it people love it and can't believe how simple it is.

Provided by Folly

Categories     Chicken

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb chicken breast, cut into strips
1/2 cup melted butter
1 cup flour
1 cup half-and-half
2 tablespoons lemon juice
1/2-1 cup grated parmesan cheese
1 teaspoon paprika
5 -6 cups cooked extra wide egg noodles (1/2 package)

Steps:

  • Preheat oven to 350.
  • Pour flour onto flat surface or container.
  • Melt butter and pour into shallow bowl.
  • Slice chicken into strips.
  • Dip each chicken strip 1st in flour, then in butter and place in shallow baking dish.
  • Pour half& half over chicken.
  • Sprinkle chicken with lemon juice, then parmesean cheese, then paprika.
  • Bake for 20 minutes at 350.
  • While chicken is baking, boil egg noodles.
  • Serve chicken and sauce over egg noodles.

CHICKEN JULIA



Chicken Julia image

This is my "Picky" daughter Sarah's favorite meal. I usually serve over rice with purple hull peas and a fruit salad!!

Provided by Julia Carpenter

Categories     Chicken

Time 1h40m

Number Of Ingredients 5

4 large chicken breasts, boneless and skinless
1 pt heavy whipping cream
to taste garlic powder
1/2 c butter
1 c all purpose flour

Steps:

  • 1. Pre heat oven to 450. Wash and dry chicken breasts, sprinkle with garlic powder to taste. Melt butter in skillet. Then dredge lightly in flour. Shake off, then brown slowly in butter. When lightly brown place in baking dish and cover with foil. Bake 40 minutes then add heavy cream (may not need all of it). After 20 minutes remove foil and add more cream if nessesary. Bake for 10-15 more minutes. Serve over rice or noodles.

ROAST CHICKEN



Roast Chicken image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 10

1 (3 1/2 to 4 pound) chicken
1 small yellow onion, quartered
1 lemon, thinly sliced
1/2 cup celery leaves
Salt and black pepper
Butter
1 small onion, chopped
1 carrot, chopped
1/2 teaspoon dried thyme
2 cups chicken broth

Steps:

  • Preheat oven to 425 degrees F.
  • Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.
  • Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)
  • Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.

CHICKEN IN RED WINE WITH ONIONS, MUSHROOMS AND BACON: COQ AU VIN



Chicken in Red Wine with Onions, Mushrooms and Bacon: Coq Au Vin image

This popular dish may be called coq au Chamberlain, coq au Riesling, or coq au whatever wine you use for its cooking. It is made with either white or red wine, but red is more characteristic. In France it is usually accompanied only by parsley potatoes; buttered green peas could be included if you wish a green vegetable. Serve it with a young, full-bodied red Burgundy, Beaujolais or Cotes du Rhone.

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 28

3 to 4-ounce chunk lean bacon
2 tablespoons unsalted butter
2 1/2 to 3 pounds frying chicken, cut into pieces
1/2 teaspoon salt, plus additional for seasoning
1/8 teaspoon pepper, plus additional for seasoning
1/4 cup cognac
3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme leaves
1 bay leaf
12 to 24 Brown-Braised Onions, recipe follows
1/2 pound Sauteed Mushrooms, recipe follows
3 tablespoons all-purpose flour
2 tablespoons softened butter
Fresh parsley leaves
1 1/2 tablespoons butter
1 1/2 tablespoons oil
18 to 24 peeled white onions, about 1-inch in diameter
1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water
Salt and pepper
Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth
2 tablespoons butter
1 tablespoon oil
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 to 2 tablespoons minced shallots or green onions, optional
Salt and pepper

Steps:

  • Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.
  • In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.
  • Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)
  • Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.
  • Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.
  • Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.
  • While the chicken is cooking, prepare the onions and mushrooms.
  • Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.
  • Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.
  • Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.
  • Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.
  • Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.
  • When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.
  • Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.
  • Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.
  • Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.
  • Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

CHICKEN BONNE FEMME (JULIA CHILD)



Chicken Bonne Femme (Julia Child) image

Casserole-roasted chicken with potatoes and bacon, adapted from Julia Child's recipe, posted here for safekeeping. Small new potatoes may be used instead of the boiling potatoes. This is a one-dish meal, but Julia suggests serving broiled tomatoes alongside for color. The preparation time is an estimate.

Provided by coconutty

Categories     One Dish Meal

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb piece bacon
4 tablespoons butter
3 lbs roasting chickens, trussed and buttered
15 -25 peeled white onions (about 1-inch diameter)
1 -1 1/2 lb boiling potato
1/4 teaspoon salt
1 medium bouquet garni, made with 4 parsley sprig, 1/2 bay leaf, and 1/4 teaspoon thyme

Steps:

  • To make the herb bouquet: tie the parsley, bay leaf and thyme together in washed cheesecloth.
  • Remove the rind and cut the bacon into strips 1/2 inch wide and 1 1/2 inches long.
  • In 2 quarts water, simmer the bacon for 10 minutes. Rinse in cold water and dry.
  • In a fireproof casserole, saute the bacon for 2 to 3 minutes in 1 tablespoon of the butter until lightly browned. Transfer to a dish.
  • Brown the chicken in the hot fat, breast side down. Brown for 2 minutes, regulating heat so the butter is always very hot but not burning.
  • Turn the chicken on another side using 2 wooden spoons or a towel. Continue browning and turning the chicken until it is a nice golden color almost all over, particularly on the breast and legs. This will take 10 to 15 minutes. Add more oil, if necessary, to keep the bottom of the casserole filmed.
  • Remove the chicken from the pan. Pour the fat out of the casserole. Set the oven at 325 degrees (F.).
  • Drop the onions into boiling, salted water and boil slowly for 5 minutes. Drain and set aside.
  • Peel the potatoes and trim them into uniform ovals about 2 inches long and 1 inch in diameter. Cover with cold water and bring to a boil. Drain immediately.
  • In the casserole, heat the remaining 3 tablespoons butter until foaming. Add the potatoes and roll them around over moderate heat for 2 minutes to evaporate their moisture; this will prevent their sticking to the casserole. Spread them in the pan.
  • Salt the chicken and place it breast up in the casserole.
  • Place the bacon and onions on the potatoes and add the herb bouquet.
  • Baste all the ingredients with the butter in the casserole.
  • Lay a piece of aluminum foil over the chicken, and cover the casserole.
  • Heat the casserole on top of the stove until the contents are sizzling. Transfer to the oven and roast for 1 hour and 10 to 20 minutes or until the chicken leg registers 180 degrees (F.) on an instant-read thermometer.
  • Baste once or twice with the juices in the pan.

CHICKEN FRANCESE



Chicken Francese image

Chicken francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it's a French or Italian dish ("Francese" means French in Italian), it's actually neither: Like spaghetti and meatballs, it's a mostly Italian-American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.

Provided by Julia Moskin

Categories     dinner, easy, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 eggs
2 tablespoons whole milk
1 teaspoon salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1 cup all-purpose flour
1/3 cup olive oil
1/3 cup vegetable oil
4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
3 to 6 tablespoons unsalted butter
1 lemon, thinly sliced, seeds removed (optional)
1/2 cup dry white wine
Freshly squeezed juice of 1 lemon, more to taste
2 cups chicken stock
3 to 4 tablespoons freshly minced parsley

Steps:

  • In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
  • In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
  • Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
  • When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
  • If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
  • Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
  • Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

Nutrition Facts : @context http, Calories 1129, UnsaturatedFat 54 grams, Carbohydrate 31 grams, Fat 79 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 20 grams, Sodium 383 milligrams, Sugar 3 grams, TransFat 1 gram

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From wgbh.org


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Food Recipes. Julia Child Recipes Chicken. Food Recipes. Julia Child Recipes Chicken Baylee Gregoire. July 27, 2021. So get your wine and glasses ready. Regueiro's plate, adapted from mastering the. Channeling Julia ChildChicken Fricasse. (With images . 1 hour and 10 minutes pissaladière is a famous savory. Julia child recipes chicken. What i want to make …
From gofoodrecipe.com


CHICKEN FRICASSEE WAS ABE LINCOLN'S FAVORITE COMFORT FOOD ...
Chicken Fricassee was a favorite dinner of President Abraham Lincoln. It is easy to understand why. This is a succulent, creamy, and delicious chicken dish cooked in one pot. Serve with homemade biscuits, rice or mashed potatoes on the side to soak up the wonderful gravy. It is comfort food at its best. In Abe's day, Chicken Fricassee was made by dredging …
From homemadeitaliancooking.com


JULIA CHILD RECIPES CHICKEN - FOODRECIPESTORY
Roast the chicken in the oven for about 1 hour and 15 minutes, as follows:at 15 minutes brush the chicken with the remaining 1/2 tablespoon of butter. Julia child's chicken fricassee (fricassee de poulet a l'ancienne) recipe as seen on mrs. Scatter the sliced onion and carrot all around.
From foodrecipestory.com


JULIA CHILD'S ROASTED CHICKEN - ROAST CHICKEN RECIPE
Get the full story! Visit http://foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have question...
From youtube.com


LEFTOVER FOOD SAFETY: WHAT TO KNOW | FOX NEWS
The story of a New England college student who had both his legs amputated after eating rice, chicken and lo mein leftovers from a restaurant meal is getting renewed attention due to a viral video ...
From foxnews.com


CHICKEN À L’ORANGE {A RECIPE INSPIRED BY JULIA CHILD
Inspired by Julia Child, this Chicken À L’Orange uses a sweet and savory chicken roasted with shallots and basted with a rosemary, orange marmalade glaze. 4 leg quarters cut into pieces (4) individual thighs and (4) individual legs. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
From themountainkitchen.com


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