Poulet Farci Truffiere Food

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POULET à LA NORMANDE



Poulet à la Normande image

This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor - it's literally playing with fire, so if you'd prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.

Provided by Francis Lam

Categories     main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 3-4 pound chicken, cut into 8 bone-in pieces
Salt and black pepper
3 tablespoons olive oil, duck fat or chicken fat
1/2 cup Calvados or cognac
1 1/4 cups hard cider, preferably a yeasty French one
15 pearl onions, peeled (frozen is fine)
1 1/2 pounds honeycrisp apples, or any variety that doesn't melt when cooked
2 tablespoons cornstarch
5 tablespoons crème fraîche (see note)

Steps:

  • Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
  • If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
  • Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
  • Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.

Nutrition Facts : @context http, Calories 932, UnsaturatedFat 35 grams, Carbohydrate 37 grams, Fat 55 grams, Fiber 6 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 1765 milligrams, Sugar 21 grams, TransFat 0 grams

POULET DE PROVENCAL



Poulet de Provencal image

This always reminds me of an aromatic day in Eze, France.

Provided by beutifldrmer

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 14

2 teaspoons olive oil
1 teaspoon butter
2 ½ tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3 large cloves garlic, chopped
4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
⅓ cup chicken stock
1 large shallot, chopped
2 cups cremini mushrooms, chopped
⅓ cup chicken stock
¼ teaspoon herbes de Provence, crumbled
1 ½ teaspoons balsamic vinegar
salt and ground black pepper to taste
2 slices provolone cheese, halved

Steps:

  • Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
  • Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
  • Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 8.1 g, Cholesterol 77.2 mg, Fat 10 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 4.2 g, Sodium 388.3 mg, Sugar 2.3 g

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