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
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.
JACQUES PEPIN'S CLEAR VEGETABLE STOCK
Make and share this Jacques Pepin's Clear Vegetable Stock recipe from Food.com.
Provided by PalatablePastime
Categories Stocks
Time 1h15m
Yield 2 quarts
Number Of Ingredients 14
Steps:
- Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
- Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.
CHICKEN LIVER PATE A LA JACQUES PEPIN
This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin This originally appeared in the March, 2007 edition of Food & Wine." This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones." Thinking about serving this for Passover, it will be a change; however, haven't decided yet - perhaps I'll stick with my old recipe!
Provided by Manami
Categories Spreads
Time P1DT35m
Yield 6-8 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 251.6, Fat 24.9, SaturatedFat 15.2, Cholesterol 191.4, Sodium 30.9, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 6.7
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