POULET À LA NORMANDE RECIPE – NYT COOKING
Provided by: Francis Lam
Total time: 1 hours
Yield: 4 servings
|1 3-4 pound chicken, cut into 8 bone-in pieces|
|Salt and black pepper|
|3 tablespoons olive oil, duck fat or chicken fat|
|1/2 cup Calvados or cognac|
|1 1/4 cups hard cider, preferably a yeasty French one|
|15 pearl onions, peeled (frozen is fine)|
|1 1/2 pounds honeycrisp apples, or any variety that doesn’t melt when cooked|
|2 tablespoons cornstarch|
|5 tablespoons crème fraîche (see note)|
- Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
- If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
- Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
- Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.
@context http//schema.org, Calories 932, UnsaturatedFatContent 35 grams, CarbohydrateContent 37 grams, FatContent 55 grams, FiberContent 6 grams, ProteinContent 52 grams, SaturatedFatContent 15 grams, SodiumContent 1765 milligrams, SugarContent 21 grams, TransFatContent 0 grams
POULET VALLÉE D’AUGE RECIPE | BON APPÉTIT
Provided by: Mimi Thorisson
Yield: 8 Servings
|5 tablespoon unsalted butter, divided|
|3 firm, tart apples (such as Pink Lady or Braeburn; about 1 lb.), peeled, cored, quartered|
|1 tablespoon olive oil|
|2 3½–4-lb. chickens, quartered|
|Kosher salt and freshly ground black pepper|
|1 leek, white and pale-green parts only, halved lengthwise, sliced crosswise ¼” thick|
|2 shallots, finely chopped|
|¼ cup Calvados (apple brandy)|
|¾ cup apple cider|
|4 sprigs thyme|
|2 bay leaves|
|½ cup low-sodium chicken broth|
|½ pound crimini (baby bella) mushrooms, trimmed, halved|
|½ cup crème fraîche|
|1 large egg yolk|
- Heat 2 Tbsp. butter in a large heavy pot over medium heat. Add apples and cook, turning occasionally, until golden in spots, 10–12 minutes. Transfer apples to a plate and set aside.
- Increase heat to medium-high and add oil and 1 Tbsp. butter to pot. Season chicken with salt and pepper and, working in batches, cook until browned, about 5 minutes per side. Transfer chicken to another plate; set aside.
- Add leek and shallots to pot; cook, stirring often, until softened, about 4 minutes. Remove pot from heat, add Calvados, and ignite with a long match or lighter. After flames die down, return pot to heat and add cider. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.
- Return reserved chicken to pot and add thyme, bay leaves, and broth. Bring to a boil; reduce heat, cover pot, and simmer, adding reserved apples back to pot halfway through, until chicken is cooked through, 20–25 minutes.
- Meanwhile, heat remaining 2 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms and cook, tossing occasionally, until browned and softened, 6–8 minutes; season with salt and pepper. Transfer mushrooms to a plate.
- Whisk crème fraîche and egg yolk in a small bowl. Using a slotted spoon, transfer chicken and apples to a baking sheet and remove pot from heat. Whisk crème fraîche mixture into cooking liquid in pot. Gently mix in chicken, apples, and mushrooms.
- DO AHEAD: Chicken and apples can be cooked 1 day ahead. Cover and chill. Cook mushrooms and finish sauce just before serving.
QUICK AND EASY BUTTER CHICKEN | RICARDO
Provided by: Ricardocuisine
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 serving(s)
|1 1/2 lbs (675 g) skinless, boneless chicken thighs, cut into pieces|
|3 tbsp butter|
|1 tbsp curry powder|
|1/2 tsp garlic powder|
|1 can (10 oz/284 ml) condensed tomato soup|
|10 oz (284 ml) milk (measured in the soup can)|
- Quick and Easy Butter Chicken
Calories 400 calories
CHICKEN FRICASSEE (FRICASSEE DE POULET A L’ANCIENNE) RECIPE …
Provided by: Martha Stewart
Categories: Chicken Recipes
Total time: 1 hours 15 minutes
Prep time: 35 minutes
|1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)|
|Coarse salt and freshly ground pepper|
|3 tablespoons unsalted butter, softened, divided|
|1 tablespoon extra-virgin olive oil|
|1 small yellow onion, cut into 1/4-inch dice (1 cup)|
|1 carrot, cut into 1/4-inch dice (1/2 cup)|
|1 celery stalk, cut into 1/4-inch dice (1/3 cup)|
|8 ounces cremini mushrooms, trimmed and quartered|
|2 tablespoons all-purpose flour|
|2/3 cup dry white wine|
|4 cups chicken broth|
|2 sprigs fresh flat-leaf parsley|
|2 sprigs fresh thyme|
|1 bay leaf|
|2 large egg yolks, room temperature|
|1/4 cup heavy cream|
|2 to 3 tablespoons roughly chopped fresh tarragon leaves|
|2 tablespoons fresh lemon juice|
- 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.