Jacques Pepins Chicken With Cream Sauce Food

JACQUES PEPIN'S CHICKEN WITH CREAM SAUCE

Steps:

• Cut the chicken into eighths with a knife or poultry shears, leaving most of the bones and removing only the back and ribs
• (You can also have your butcher or meat counter cut the chicken for you or just buy parts
• ) Peel the onion, leaving the root intact
• Cut in half
• Prepare the bouquet garni
• Season the chicken pieces evenly with salt and pepper
• Preheat a heavy-bottomed, 12-inch (30 cm) skillet with a lid over medium
• Add the oil and the 2 tablespoons (28 g) butter
• Sauté the chicken pieces, skin-side down, for 6 to 8 minutes
• The skin should only be slightly browned
• Turn the chicken pieces over
• Add the white wine, chicken stock, bouquet garni and onion
• Simmer gently, covered, for 30 to 35 minutes
• Knead together the softened butter and the flour (beurre manie)
• When the chicken is fully cooked (internal temperature should be at least 165°F [74°C]), remove the pieces from the skillet to a serving platter
• Discard the bouquet garni and the onion
• Bring the sauce to a boil and reduce to 1 cup (235 ml)
• Whisk in the beurre manie
• Add the cream and bring back to a simmer for 3 to 5 minutes
• Whisk to avoid scorching
• Stir in the tarragon, pour over the chicken, and serve

CHICKEN LIVER PATE A LA JACQUES PEPIN

Steps:

• In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.
• Add the water and bring to a simmer; cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
• Remove from the heat and let stand, covered, for 5 minutes.
• Discard the bay leaf.
• Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
• With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
• Add the Cognac, season with salt and pepper and process until completely smooth.
• Scrape the pâté into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
• Serve chilled.
• Enjoy!

JACQUES PEPIN'S CHICKEN THIGHS

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.