Poulet Majorca 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 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.