French Herbed Chicken Food

FRENCH HERB ROASTED CHICKEN BREASTS

Steps:

• Emulsify all marinade ingredients by whisking in a bowl.
• Pour over chicken breasts and seal in a thick zipper bag or airtight container.
• Refidgerate for 2-24 hours. The longer the chicken marinates, the more flavour it will absorb.
• Remove chicken from refridgerator 10 minutes prior to roasting.
• Heat oven to 350 degrees.
• Remove chicken from container/bag and place on a parchment lined roasting pan.
• Spoon remaining marinade over chicken and bake 18-25 minutes, depending on size.
• Serve immediately.

FRENCH HERB ROASTED CHICKEN

Steps:

• Wash and dry your bird, place in a roasting pan.
• Mix all the seasonings in a small dish.
• Slip your finger under the skin of the chicken to make pockets, then pich some herbs between your fingers and rub it under the skin. be sure you get around the legs too.
• With any seasonings left, sprinkle them inside the chicken cavity.
• Quarter a lemon and stuff inside the chicken. (optional).
• Roast at 375* for 1 1/2 hours or until the chicken juices run clear and the leg easily pulls away from the chicken.
• If it starts to look overly brown, tent a piece of foil over it.
• The drippings reduce nicely for gravy.

FRENCH HERB SEASONING

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.

FRENCH HERBED CHICKEN

Steps:

• Brown chicken in hot oil. Season with salt and pepper. Place in baking dish.
• Drain excess fat from skillet. Add everything else except the celery and bay leaf. Heat, scraping up bits. Pour over chicken.
• Tuck in celery among chicken. Tuck in the bay leaf in the middle of the dish.
• Cover and bake at 350 for 1 hour, 15 minutes.
• Remove bay leaf and celery before serving.

CLASSIC FRENCH ROSEMARY GRILLED OR FRIED CHICKEN

Steps:

• Start by stirring together the olive oil, the lemon juice, lemon zest, white wine, rosemary, garlic, salt, and pepper until all the ingredients are thoroughly combined.
• Place your chicken pieces into a large baking dish and pour over the oil and lemon marinade. Turn the chicken pieces at least once to coat each piece with the marinade. Cover the dish and refrigerate the chicken for a minimum of at least 1 hour (longer if you have the time), turning the pieces once every 15 minutes if you can or as frequently as possible.
• Preheat a grill or brush a large skillet with oil and set it over medium-high heat. Arrange all the chicken pieces on the grill or place the chicken, in batches, into the hot skillet. Discard the marinade.
• Cook the chicken for 4 to 6 minutes on each side whichever way you choose. The chicken is done when the thickest part feels firm to the touch and tests 165 F on an instant-read thermometer.
• Serve hot as an entrée or allow the chicken to go cold, then refrigerate and serve later sliced in a salad or on a sandwich. Garnish with additional fresh rosemary, if desired.

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
• Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
• Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

CROCKPOT FRENCH HERBED CHICKEN

Steps:

• In shallow bowl or pie plate, dredge chicken in seasoned flour.
• Heat a tablespoon of the oil in a large skillet over medium-high heat. Brown chicken in hot oil, in batches, adding more oil if necessary. Remove to crockpot.
• Drain excess fat from skillet. Add carrots, onions, mushrooms, and celery and sauté over medium heat a couple of minutes to soften the vegetables a bit. Add wine and seasonings and bring just to the boiling point. Allow to boil a minute or two in order to thicken and reduce the sauce a little. Pour over chicken in crockpot, including any bits left on the bottom of the skillet.
• Cover and cook on low setting for 3-4 hours.
• Remove bay leaf and celery before serving.

FRENCH HERB CHICKEN POT PIE

Steps:

• In a medium stock pot: add 1 tablespoon Butter, Potatoes, Chicken, Onion, Mushrooms & Celery. Saute at medium-high heat until bottom of the pan is brown.Remove Potato/Chicken mixture from pan and set aside.
• Add remaining Butter to pan. Melt completely. Add Flour to form a rue. Cook at medium heat until lightly browned. Add Chicken Stock Reduction, Whipping Cream, Herbs and Pepper. Whisk together until completely incorporated. Add Vegetables and return to heat. Simmer at medium-low until sauce is thickened and Vegetables are fork tender.
• Place prepared Pie Crust into the bottom of a pie dish. Add filling. Add top crust and pinch edges securely. Brush top with beaten Egg Yolk. Cut vents into top crust.
• Bake at 400F degrees until golden. Remove from oven and allow to cool for at least 10 minutes to allow filling to set up enough to cut.
• Enjoy!