Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Step 1: In a casserole or skillet, cook the carrots and onion in butter for 5 minutes over moderate heat. Cut the chiken in about 10 pieces. Add the cut-up chicken in the skillet. Turn it every minute for 4 minutes until slightly golden yellow. Step 2: Lower heat, cover and cook very slowly. Turn the chicken once while cooking. Step 3: Add salt, pepper and flour on both sides of the chicken. Cover and cook slowly for 4 to 5 minutes. And turn the chicken once during the process. Step 4: Remove from heat. Boil the bouillon/stock and pour in over the chicken. Add the wine, parsley and just enough bouillon/stock or water to cover the chicken. Bring to the simmer. Cover and maintain for 30 minutes. Step 5: Cook the mushrooms in butter with a drop of lemon juice. Retrieve the cooking juice of both the mushrooms and chicken. Simmer the cooking juice in a casserole for 3 minutes. Remove the fat from it. Then raise heat and boil, stir it well until the sauce reduces itself, enough to get 2 1/2 cups from it. Step 6: Blend the egg yolks and cream. While beating it, add the sauce very slowly. Pour the sauce in the casserole again and cook at medium to high heat. Stir the sauce all the way. Boil for 1 minute. Add a drop of lemon juice and salt & pepper. Step 7: Pour the sauce over the chicken and vegetabbles. Heat the chicken fricassee if needed. Add butter before serving. Wine suggestion: Red Bordeaux wine or Saint Chinian, Rosé from Provence, Vouvray white wine.
Time 1h15m Number Of Ingredients 18 Steps:
Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken. Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes. Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute. Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir. Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs. Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot. Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste. Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened. Whisk egg yolks and lemon juice together in a bowl. Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil. If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes. Stir chicken breast pieces into sauce until chicken is heated through.
Time 2h40m Yield 12 Number Of Ingredients 13 Steps:
Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside. To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside. Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.
Time 40m Yield 1 Recipient Number Of Ingredients 12 Steps:
1 Cut the kitchen into pieces or portions and seasoning with salt to taste, pepper, sour orange and garlic. 2 Later in a big Frying pan or casserole with hot oil, saute all the chicken pieces untill they get well cover and brown. 3 If you are cooking it in a Casserole, right there, add the onion and the pepper cut in slides stir it and cook it for one more minute. 4 Add, then the Tomatoe paste, the bay leaf, the dry wine, the water. We check that has the point of salt and pepper to our taste. 5 Cover it and cook for 15 minutes over low heat, untill the sauce gets dense a little. 6 Meantime, wash, peel and cut the potatoes into pieces or medium dice (1 y ½ inches or 4 cm approximately). 7 After the first 15 minutes, then add the cut potato to the casserole with the chicken. Cook it during another 10 or 15 minutes.
Time 35m Number Of Ingredients 16 Steps:
Pat the chicken thighs dry and season both sides with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add in the chicken and cook on both sides until browned, about 5 minutes per side. Remove from the skillet and set aside. Add in the butter, onion, carrots, and mushrooms, cooking until tender, about 7-10 minutes. Sprinkle over the flour and stir until well combined and no streaks of white flour remain. Stir in the wine, scraping up the browned bits from the bottom of the pan. Simmer, until the wine has reduced by half. Stir in the broth, cream, and thyme. Add the chicken back to the skillet, bring the sauce to a simmer, and cook until the chicken is cooked through, about 15 minutes. Garnish with parsley and serve.
Yield 4 servings Number Of Ingredients 15 Steps:
In a large Dutch oven, heat the oil. Brown the chicken and set aside. Preheat oven to 375 degrees F. In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside. In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour. Serve garnished with chopped cilantro.
Time 35m Number Of Ingredients 14 Steps:
Rub the chicken with the creole seasoning, salt and pepper on both sides. Heat 1 tablespoon of oil in a large skillet over medium heat. Add seasoned chicken and sear for 3-4 minutes per side. The chicken should not be cooked through at this point, as we’ll continue to cook it later with the sauce. To the same heated skillet add the remaining oil. Sauté the onion, carrots, celery until soft, 5-7 minutes. Add garlic, mushrooms, and thyme. Cook, stirring occasionally until mushrooms are tender. Meanwhile, in a small bowl whisk well the almond milk and flour until smooth. Once the mushrooms are done, pour over the milk mixture and stir to combine. Allow the sauce to simmer for 2-3 minutes, or until it starts to thicken. Return the chicken to the pan together with the asparagus and continue to cook it into the sauce until fully cooked through and no longer pink on the inside, about 8-10 minutes more. Serve warm and enjoy!
Time 8h30m Yield 4-5 serving(s) Number Of Ingredients 17 Steps:
Spray crock pot with non-stick cooking spray. Place chicken in crock pot. Mix remaining ingredients together and pour over chicken. Cover and cook on low 6-8 hours. One hour before serving, prepare chive dumplings: Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by teaspoonful onto hot chicken and gravy. Cover and cook on high for 45-60 minutes. Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
Time 1h20m Number Of Ingredients 15 Steps:
Preheat oven to 400ºF. Heat oil in a large, ovenproof skillet over medium high heat. Season chicken with ½ teaspoon salt and pepper and add to hot oil. Brown for 7-8 minutes on each side and then remove to a plate. Discard extra oil/fat in pan, leaving about 1 tablespoon. Add onions, carrots, mushrooms, and remaining ½ teaspoon salt, and cook, stirring, until mushrooms are golden brown. Add garlic and continue to cook 1 minute or until fragrant. Add butter and stir to melt. Add flour and cook for 2 to 3 minutes or until flour is absorbed and smells slightly nutty. Stir in wine and cook for 2 to 3 minutes or until slightly reduced, scraping all the brown bits off the bottom of the pan. Stir in chicken broth and lemon juice. Nestle chicken into pan juices and place in oven. Bake uncovered for 20 to 25 minutes or until chicken is 165ºF when checked with an instant read thermometer. Remove chicken to a clean plate and cover with foil. Place pan over medium heat and simmer until thickened slightly, about 15 minutes. Reduce heat to low and stir in heavy cream and dill. Taste and season with salt and pepper as needed. Return chicken to pan and serve with rice, potatoes, or pasta.
Time 1h30m Number Of Ingredients 17 Steps:
Remove excess fat and dry the chicken thighs and drumsticks with a paper towel, then season with salt and pepper. Heat the butter and olive oil together in a deep skillet over medium heat, then cook the chicken thighs skin side down in the pan for 3-4 minutes without moving them. Flip them over and cook the other side for 3-4 more minutes or until they start to crisp up as well. Remove the thighs from the pan and set them aside, then repeat the cooking process with the drumsticks. The chicken will not be cooked through at this stage, you just want to get some nice color on the skin. Add the celery, carrots and onion to the skillet. Stir and cook for 5-6 minutes or until the veggies begin to soften. Add the mushrooms, garlic, bay leaves and thyme. Stir and cook until the mushrooms start to caramelize, about 5 more minutes. Add the flour and constantly stir as it starts to brown. Pour in the chicken broth and white wine (if using), then bring the heat up to high and let the sauce come to a boil before reducing the heat and adding the chicken thighs and drumsticks back to the pan. Cover the pan with a lid and let it simmer on low-medium heat for 45 minutes. Open the lid, remove the chicken, pour in the heavy cream, and stir to combine, then let it simmer for 10 minutes and add salt and pepper to taste. Add the chicken back to the pan, then serve garnished with freshly chopped parsley or fresh thyme.
Number Of Ingredients 14 Steps:
Place the butter and extra virgin olive oil in a large skillet and heat over medium-low heat until butter has melted. Season chicken thighs with salt and pepper and add the chicken, skin side down, and cook for 3-4 minutes on each side until well browned. The chicken will not be cooked through yet. It will finish cooking later. Remove the chicken from the skillet to a plate and cover with aluminum foil. Set aside. In the hot skillet, add the mushrooms, shallots and thyme and saute until the mushrooms just begin to brown, about 2 to 3 minutes. (If the pan is dry, add an additional tablespoon of butter and tablespoon of extra virgin olive oil first.) Add in the parsley and cook for another 30 seconds to 1 minute. Stir in the lemon juice, mushroom soup, chicken stock and white wine until combined. Carefully place the chicken thighs back into the skillet, skin side up in the sauce, and bring everything to a simmer over medium or medium-low heat. Cover the pan and simmer on medium-low heat for 20 to 30 minutes or until the chicken reaches 165°F in the center. If you don’t have a meat thermometer, you can remove a piece of chicken and cut into the middle. If there is no pink and the juices run clear, it is done cooking. Take the skillet off the heat and stir in the heavy cream and serve hot with a fresh parsley garnish if desired. Serve with mashed potatoes, rice or even pasta.
Time 40m Yield Serves 4 Number Of Ingredients 0 Steps:
cut the chicken breasts into long strips about a cm wide. Then toss them into flour until fully covered. dice the onion and mushrooms heat the butter in a frying pan and cook the onions until soft. Add the mushrooms to the onions and cook for 3-4 minutes add the chicken, cook until brown all over. pour in the white wine and boil to burn off the alcohol. add the sprig of thyme and cumin & salt and peper to taste. add the chicken stock, bring to the boil and simmer for 20 minutes remove from the heat and add the double cream, return to the heat and warm through taking care not to boil. serve on a bed of rice.
Number Of Ingredients 17 Steps:
Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper. Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate. Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet. Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden - they won’t go deep golden brown. Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute. Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan (“fond”) into the sauce. Return chicken to sauce: Return chicken back into the sauce with the skin side up. Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it’s bubbling constantly but not rapidly (see video) - medium-low on my stove. Cover with lid and simmer 10 minutes. Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked - internal temperature 75°C/167°F or slightly higher. Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired.. Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.
Time 50m Yield 2 servings. Number Of Ingredients 13 Steps:
In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.
Number Of Ingredients 17 Steps:
Sprinkle both sides of chicken thighs with kosher salt and ground mixed peppercorns. Heat olive oil over medium heat in a large, deep skillet. Add chicken thighs and cook about 5 minutes on each side until lightly browned. Remove chicken thighs from skillet and set aside in a dish or pan. Add butter to skillet and allow to melt. Stir in chopped onion and celery, shredded carrots, and sliced mushrooms and cook 5 minutes until tender. Stir in flour and cook 1 minute. Stir in wine and simmer about 5 to 7 minutes until wine is reduced by half. Add chicken broth, cream, parsley, thyme, garlic salt, and black pepper; stir together. Return chicken thighs to skillet. Simmer 20 minutes until sauce thickens and chicken is fully cooked.
