Poulet Zaza Chicken With Champagne Sauce Recipes The New York Times Food

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POULET A L'ESTRAGON (CHICKEN WITH TARRAGON)



Poulet a l'Estragon (Chicken with tarragon) image

Provided by Nancy Harmon Jenkins

Categories     dinner, roasts, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 roasting chicken, 3 to 4 pounds
6 cups boiling water
4 tablespoons butter, softened
2 tablespoons finely chopped tarragon
Salt and freshly ground black pepper to taste
1/4 cup dry white wine
1 teaspoon butter kneaded with 1 teaspoon all-purpose flour to make beurre manie
2/3 cup light cream (not ultrapasteurized)

Steps:

  • Remove the giblets from the chicken, and reserve them for another use. Place the chicken in a bowl or sink, and pour the boiling water over it. This French trick tightens the skin of the bird, which in turn seals in the flavor better. Dry the chicken with paper towels.
  • Preheat the oven to 375 degrees.
  • Blend the softened butter with half the tarragon and a little salt and pepper. Place the herb butter in the cavity of the chicken, then place the chicken in a cast-iron casserole, pour the wine over it, cover, and roast for 1 to 1 1/2 hours or until it is cooked through.
  • Transfer the chicken to a hot serving dish. Stir the beurre manie into juices in the casserole, and cook for 1 minute. Add the cream and the remaining tarragon, and cook, stirring, until the sauce has thickened. Pour the sauce over or around chicken, and serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 24 grams, Carbohydrate 3 grams, Fat 46 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 19 grams, Sodium 1279 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN MAFE



Chicken Mafe image

This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy. The addition of Southeast Asian fish sauce gives the dish depth and is somewhat traditional, given the Vietnamese influence, via the French, in Senegal. But absolutely traditional would be to eat this with guests, directly from a large platter, to demonstrate welcome and unity.

Provided by Francis Lam

Categories     soups and stews, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 16

12 cloves garlic
1 1-inch piece of ginger, peeled
Kosher salt and black pepper
Crushed red-pepper flakes
2 pounds bone-in chicken, skin removed
6 tablespoons vegetable oil
1 medium onion, diced
3 tablespoons fish sauce
6 ounces tomato paste
1 cup creamy unsweetened peanut butter
1/2 pound green cabbage, cut into 2-inch wedges
3 medium carrots, peeled, cut in 2-inch lengths
1 medium sweet potato
12 ounces waxy potatoes, like Yukon Gold
Scotch Bonnet chile slices, to taste (optional)
White rice, cooked, for serving

Steps:

  • Finely mince 6 cloves garlic and the ginger with a pinch of salt, plenty of black pepper and crushed red-pepper flakes to taste. Season chicken all over with salt, and rub with the garlic mixture. Marinate for three hours or overnight, refrigerated.
  • Finely chop the remaining 6 cloves of garlic. In a large Dutch oven, heat the oil over medium-high heat. When it is hot, add the onion, chopped garlic, 2 teaspoons kosher salt and cook, stirring, for 3 minutes, until the onion is starting to become translucent. Stir in the fish sauce, then the tomato paste, and cook, stirring, for 3 minutes, until the paste and onions have combined and are a shade darker. Stir in 6 cups water, scraping up any browned bits.
  • Add the chicken, bring to a boil and turn heat down to a moderate simmer. In a mixing bowl, stir a cup of the cooking liquid into the peanut butter, a splash at a time, to loosen it. Pour the peanut butter mixture into the pot, and simmer for 20 minutes. Add the cabbage and carrots, and simmer 10 minutes. Peel and cut the sweet potato and waxy potatoes into 1 1/2-inch chunks, add them and simmer 30 minutes, until the vegetables and chicken are tender and the sauce is like a very thick gravy. (The oil will be separating in the sauce.) If the chicken and vegetables are tender but the sauce is still a little loose, remove them, and let the sauce cook down. Add the chile if using. Taste, adjust seasoning with salt and serve over white rice.

Nutrition Facts : @context http, Calories 848, UnsaturatedFat 33 grams, Carbohydrate 80 grams, Fat 45 grams, Fiber 12 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 1392 milligrams, Sugar 12 grams, TransFat 0 grams

POULET CHASSEUR



Poulet Chasseur image

Provided by Regina Schrambling

Categories     dinner, main course

Time 45m

Yield 4 - 6 servings

Number Of Ingredients 15

1 chicken, about 3 pounds
1/2 pound fresh shiitake or domestic mushrooms
6 shallots
1/2 cup flour
Salt and freshly ground black pepper to taste
1/4 cup olive oil
2 teaspoons mushroom or regular soy sauce
1 teaspoon dried thyme
1 teaspoon dried marjoram leaves
1 teaspoon dried tarragon
1 cup dry vermouth
1 1/2 cups chicken stock
1/4 cup tomato paste
1 cup canned crushed tomatoes
1 bay leaf

Steps:

  • Have the butcher cut the chicken into eight serving pieces.
  • Wipe the mushrooms clean and thinly slice the caps, discarding any tough stems. Peel the shallots and slice them thinly. Set aside.
  • Combine the flour and salt and pepper to taste in a shallow dish and set aside. Preheat the oven to 350 degrees.
  • Heat the olive oil in a Dutch oven or large flameproof casserole over medium-high flame. Dredge half of the chicken pieces in the seasoned flour, shaking off the excess. Carefully place the pieces in hot oil in the pot. Cook until lightly browned on all sides. Transfer to a platter lined with paper towels and repeat with the remaining chicken pieces.
  • When all the chicken has been browned, add the shallots and shiitakes to the pan and sprinkle with thyme, marjoram and tarragon. Saute over medium-high heat, stirring constantly, until the vegetables are wilted, about two to three minutes. Add the vermouth and cook until reduced by about half.
  • Return the chicken parts to the pan. Stir in chicken stock, tomato paste, tomato puree and bay leaf. Season with coarsely ground pepper and bring to a boil. Transfer the Dutch oven to the oven and cook for 25 to 30 minutes, until the chicken is done.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 23 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 8 grams, Sodium 1157 milligrams, Sugar 10 grams, TransFat 0 grams

BREASTS OF CHICKEN ALLA FRANCESE



Breasts of Chicken Alla Francese image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breast halves, about 1 1/4 pounds total
Salt and freshly ground pepper to taste
1/4 cup flour for dredging
1 egg
2 tablespoons milk or water
2 tablespoons virgin olive oil
2 tablespoons butter
Juice of 1 lemon
8 thin seeded lemon slices
2 tablespoons finely chopped Italian parsley

Steps:

  • Place each chicken breast half between sheets of plastic wrap. Pound the chicken very thin with a flat mallet or meat pounder. Sprinkle with salt and pepper. Dredge on both sides with flour. Shake off excess.
  • Beat egg well. Add milk, salt and pepper to egg. Blend well with a wire whisk. Dip chicken breasts in egg mixture to coat well on both sides. Remove excess egg mixture.
  • Heat oil in a nonstick skillet large enough to hold pieces in one layer. Cook over medium-high heat about 2 minutes on one side or until golden brown. Turn and cook on the other side. Remove chicken to a warm serving plate and add butter and lemon juice to skillet. Cook and blend well very quickly. Pour sauce over chicken breasts. Garnish with lemon slices and sprinkle with parsley.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams

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