JACQUES PEPIN'S BASIC ROAST CHICKEN
Changing a meal's status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it "poulet roti" will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.
Provided by Jacques Pepin
Categories dinner, easy, weekday, times classics, main course
Time 55m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
- Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
- When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 926 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED SPATCHCOCK CHICKEN
When you have a famous chef for a dad, you learn how to enjoy good food early on - and if you're Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don't expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they're not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. "We want to show people of all ages that you can cook delicious things," Madeline says.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper.
- Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
- Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.
QUICK-ROASTED CHICKEN WITH MUSTARD AND GARLIC, JACQUES STYLE
Spatchcocking a whole chicken is the process of removing the backbone and flattening it. It reduces roasting time and produces an evenly roasted bird. Weighting it down with a brick covered with foil is supposed to be a great way to grill a whole chicken, but I have never done this. In this recipe by Jacques Pepin, he spatchcocks the chicken, then partially cuts through leg and thigh to reduce cooking time even further. This very easy recipe involves 2 steps in cooking, first on top of the stove over high heat, followed by roasting in the oven. Although I followed the recipe this time by cutting through the joints, I find I still get excellent results by simply removing the backbone, foregoing cutting through the joints until serving. WONDERFUL FLAVORS! Chef Jacques suggests serving with mashed potatoes. I found his recipe on the Food & Wine web site, and it is from his book, FAST FOOD MY WAY. With a beautiful organic chicken on hand and limited time, this is a fave.
Provided by French Terrine
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F. Rinse chicken beneath cold running water and blot dry. Using poultry shears, cut along each side of the backbone and remove it. (Save backbone with the giblets for making stock.) Jacques suggests cutting partway through both sides of the joint between the thighs and the drumsticks and also cutting the joint between the wings and the breast.
- Mix the remaining ingredients in a small bowl. Turn the chicken breast side down and slather it with half of the mixture. Place chicken in a large oven-safe skillet, skin side up and slather with the remaining mixture.
- Set the skillet over high heat and cook the chicken until it starts to brown, about 10 minutes. Transfer the skillet to the oven and, according to Jacques, continue roasting another 30 minutes. Roast until brown and internal temperature reaches 165 degrees F, which took my bird 50 minutes. Transfer to a cutting board and let rest for 10 minutes. Cut into 8 pieces and serve.
- This can be prepared through Step 2 and refrigerated overnight.
Nutrition Facts : Calories 711.7, Fat 53.5, SaturatedFat 14.2, Cholesterol 213.9, Sodium 835, Carbohydrate 2, Fiber 0.4, Sugar 0.2, Protein 51.3
CHICKEN BOUILLABAISSE
This chicken bouillabaisse, a Jacques Pépin adaptation of a French classic, is quick and easy enough to make on a weeknight. This dish is incredibly comforting and exploding with flavor!
Provided by Marie Asselin, FoodNouveau.com
Categories dinner Main Course Main dish
Time 50m
Number Of Ingredients 25
Steps:
- Mix the olive oil, garlic, saffron, lemon zest, salt, pepper, fennel seeds, herbes de Provence, onion, celery, and carrot in a large bowl. Add the chicken and turn to coat. Cover and refrigerate until you are ready to cook (at least 20 minutes). This step can be done up to 8 hours in advance.
- Transfer the contents of the bowl to a Dutch oven or a stainless steel pot and add the tomatoes, wine, water and potatoes. Cover, bring to a boil over high heat, then reduce the heat to low and boil gently for 25 minutes. Add the sausage and cook for 5 minutes longer. If adding Pernod, stir it in now with the tarragon.
- Remove half a cooked potato and 1/4 cup (60 ml) liquid from the pot and place in a food processor with the garlic, cayenne and paprika. Process for 10 seconds. Add the egg yolk. Then, with the processor running, slowly pour in the oil and process for a few seconds, or until incorporated. Taste for salt and add some, if needed.
- Serve the bouillabaisse in warmed soup plates with a spoonful of the rouille drizzled on top.
- Recipe Credit: Adapted from Fast Food My Way by Jacques Pépin.
JACQUES PEPIN CHICKEN WITH GARLIC AND PARSLEY
Jacques Pepin Chicken with Garlic and Parsley is a very flavorful and quick recipe for a dinner any day of the week. Secret ingredient makes this chicken super crispy and irresistible. Recipe by Jacques Pepin
Provided by Edyta
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Cut the chicken in the cubes and dry with paper towel;
- Place the chicken in a bowl and season with salt and pepper;
- Add Wondra flour and toss well;
- Heat the 12 inch non stick skillet until hot but not smoky;
- Add chicken cubes and cook in one layer, turning occasionally for about 3 1/2 minutes;
- In a separat bowl combine garlics and parsley;
- Add butter and parsley/garlic mixture to the pan and cook for one minute shaking the skillet to coat the chicken;
- Serve immediately (within 15 minutes) with lemon wedge for each serving.
Nutrition Facts : Calories 246 kcal, Carbohydrate 9 g, Protein 19 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 442 mg, Fiber 1 g, ServingSize 1 serving
DINNER TONIGHT: JACQUES PEPIN'S CRUSTY CHICKEN WITH MUSHROOMS AND WHITE WINE RECIPE
Steps:
- Set the chicken thighs skin-side down on a cutting board. Cut a 1/2 inch thick slash on either side of the thigh bone. Season the thighs on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
- Place the chicken thighs skin-side down on non-stick skillet. Only then turn the heat to high. When the chicken starts to sizzle, turn heat to medium and move the thighs around to make sure they aren't sticking to the skillet. Cover the skillet and cook for 16 to 18 minutes. Check the chicken occasionally to keep it from sticking. If the skin is browning too much after 10 minutes, then turn the heat to low. When done, transfer the thighs to a warm oven.
- Pour off all but 2 tablespoons of the chicken fat in the skillet. Turn the heat to high and then add the onion, garlic, and mushrooms. Sauté, stirring often, for about 3 minutes. Sprinkle in the remaining salt and pepper. Then pour in the wine. Continue to cook for one minute over high heat until the sauce reduces.
- Spoon some of the sauce onto a plate and top with one of the chicken thighs. Sprinkle on some chives and serve.
Nutrition Facts : Calories 450 kcal, Carbohydrate 15 g, Cholesterol 208 mg, Fiber 4 g, Protein 42 g, SaturatedFat 7 g, Sodium 686 mg, Sugar 6 g, Fat 23 g, UnsaturatedFat 0 g
JACQUES PEPIN'S CHICKEN THIGHS
Tasty, simple French cooking from the master. This is from his More Fast Food My Way. If you aren't familiar with his books, look for them. I love Fast Food My Way and Sweet Simplicity.
Provided by Pesto lover
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 175F.
- Cut extra skin and fat off each thigh. Cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly.
- Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper.
- Place chicken into non-stick skillet, skin side down, on high heat.
- When chicken starts to sizzle, cover and reduce heat to medium. Cook for 16-18 minutes. If browning too quickly after 10 minutes, reduce heat to low.
- Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. Pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken.
- Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently.
- Add 1/4 tsp salt and 1/4 tsp pepper and white wine. If any liquid has accumulated on the platter in the oven, add that liquid to the pan.
- Cook over high heat for 1 minute, to reduce the liquid a bit.
- Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve.
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- Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
- In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up; spread with the remaining mixture.
- Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.
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