Poulet Forestieres Food

POULET DE PROVENCAL

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.

POULET FORESTIERES

Steps:

• Combine 2 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in shallow dish. Dredge chicken breasts in flour mixture. Heat 2 teaspoons oil in a non-stick pan over medium heat. Add chicken and cook for 3-4 minutes per side, or until golden on outside and no longer pink inside. Remove and keep warm.
• Add 1 teaspoon butter to the pan. Add bacon/ham pieces as well as the shallots or onions and cook, stirring for 5 minutes. Add mushrooms and saute for 5 minutes or until softened and browned. Add remaining 1 tablespoon flour and cook, stirring for 30 seconds.
• Pour in stock, wine and cognac and bring to boil, stirring. Cook 5 minutes or until slightly thickened. Reduce heat to low, stir in parsley or chives and whipping cream. Season and return chicken to pan and simmer until mashed potatoes are ready to plate, stirring occasionally.
• While chicken is simmering, place the potato in a pan of cold water, boil then simmer until you can pierce with a fork. Drain. Using a potato masher, slowly add the butter, milk and sage and mix until smooth and creamy. You may not need all of the butter or milk, depending on your potato and how it mashes.
• Put a dollop of mashed potato in the centre of each plate and arrange the chicken around it. Pour the sauce over and serve.

POULET TCHOUPITOULAS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 2-quart glass rectangular baking dish with 1 tablespoon butter. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter. Add the onions, bell peppers, 1 teaspoon salt, and 1/4 teaspoon cayenne. Season generously with black pepper and saute until the onions are soft and start to brown, about 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn and cook for 1 minute. Remove from the heat and cool.
• In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture. Add the bread cubes and mix well. Pour the filling into the prepared baking dish. Sprinkle with the grated cheese. Bake until golden brown and set, about 55 minutes.
• In a small bowl, combine the Essence and 1/2 cup of the oil. Mix well. Smear the mixture evenly over each chicken half. Heat 2 large oven-safe saute pans over medium high-heat. When the pans are hot, add enough oil to coat the bottom of each pan. Place 2 chicken halves in each pan, skin side down, and sear until deep golden brown, about 6 to 8 minutes. Turn the chickens over and place in the oven. Roast until juices run clear, about 25 to 30 more minutes. Remove from the oven and allow to rest for 5 minutes before serving.
• To serve, spoon the pudding in the center of 4 plates. Place the greens next to the pudding. Lay a chicken half directly on top of the pudding.
• Combine all ingredients thoroughly.
• In a large, deep pot over medium-high heat, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper, to taste. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, 1/3 at a time, pressing them down as they begin to wilt. Season, to taste, with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender and soft, about 1 hour and 15 minutes. Serve hot.
• Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998.

POULET FARCI TRUFFIERE

Steps:

• Dry chicken and place 2 truffles inside. Slice remaining truffle very thinly. Carefully slide slices under the skin of the chicken. Cover the bird with waxed paper and place in the refrigerator for 24 hours.
• The next day, preheat oven to 350 degrees F. Sprinkle Madeira over bread pieces. Add thyme, salt, pepper, and bread to the pate. Mix until smooth. Remove the truffles from the cavity of the chicken. Slice them thinly and add to the pate mixture. Stuff the bird with the combined mixture. Pin and truss the bird, securing the flesh with poultry pins and the wings and legs with string. Season breast with salt and pepper. Lay bacon over the bird to keep it moist.
• Roast bird on baking dish for 1 hour. Remove bacon and reserve for garnish. Cook bird for 15 minutes more. Remove string, transfer to serving platter and arrange garnish around it.

POULET MAJORCA

Steps:

• IF USING A BOILING CHICKEN, TREAT IT FIRST THIS WAY.
• put a rasher of bacon into a thick pan with (roasting chicken or treated boiling chicken).
• an onion, place the chicken on this, cover the pan tightly and set on low heat for about 1 and 1/2 hours.
• Put the herbs inside the bird with 1/2 the butter, smearing the remainder over the bird, and set the chicken in a casserole.
• place the thinly sliced onion around the chicken and add freshly ground pepper.
• Pour over the chicken the stock and wine.
• braise gently in the oven uncovered for about 1 hour.
• When half done add the finely sliced orange, the red pepper, shredded and blanched.
• Continue cooking.
• at the last minute take out the chicken, carve, reduce the gravy, thicken it with the cornflour, reboil and replace the chicken.
• sprinkle the chopped parsley.
• Serve with crist saute potatoes.
• WHEN SWEET PEPPERS ARE OUT OF SEASON, USE A TEASPOON OF PAPRIKA PEPPER.

POULET A LA PORTUGAISE

Steps:

• Pat the chicken dry. In a large skillet, melt the butter over high heat. Add the chicken and sauté, turning once, until browned, about 2 minutes on each side. Add the onions and cook until golden, about 3 minutes.
• Stir in the flour. Reduce the heat to moderate and cook until the flour is light brown, 3 to 5 minutes.
• Add the shallots, garlic, wine, stock, tomato paste, bouquet garni, salt, pepper and thyme. Cover, reduce the heat to moderately low and simmer, skimming the fat from the surface of the sauce several times until the chicken is tender, 25-35 minutes. Remove the bouquet garni.
• Meanwhile, put the green olives in a medium saucepan, cover with cold water and bring to a boil. Strain and rinse under cold water. Repeat this blanching process 2 more times. Black olives are not usually as salty as the green ones, but if they, blanch them also.
• In a large skillet, heat the oil over high heat. Add the mushrooms and sauté, tossing, until browned, about 3 minutes. Season with additional salt and pepper to taste.
• Shortly before serving, add the olives, mushrooms and tomatoes to the chicken. Simmer for 5 minutes. Garnish with chopped parsley.