Poulet Rti Au Four Chaleur Tournante Food

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 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.