Gratineed Chicken In Cream Sauce Poulet A La Fermiere Food

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GRATINEED CHICKEN IN CREAM SAUCE (POULET à LA FERMIERE)



Gratineed Chicken in Cream Sauce (Poulet à la Fermiere) image

Categories     Chicken     Onion     Potato     Broil     Dinner     Pea     Carrot     White Wine     Winter     Swiss Cheese     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

2 pounds chicken thighs and drumsticks
1 tablespoon unsalted butter
6 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf (not California)
4 carrots, cut diagonally into 1-inch-thick slices
2 cups frozen small whole onions, thawed and patted dry
1/2 cup dry white wine
1/3 cup chicken broth
1 pound small (1 1/2-inch) boiling potatoes, peeled and halved
2/3 cup crème fraîche
1 cup frozen baby peas, thawed
1 cup coarsely grated Gruyère
Special Equipment
a small square of cheesecloth

Steps:

  • Pat chicken dry and season with salt and pepper.
  • Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes. Transfer to a plate and cover. Pour off all but 1 tablespoon fat from pan.
  • Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes. Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes. Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
  • Preheat broiler.
  • Discard bouquet garni. Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)



Chicken Fricassee (Fricassee de Poulet a L'Ancienne) image

Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 18

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

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.

CHICKEN A LA CREME



Chicken a la Creme image

A simple, fast and delicious French recipe for chicken tenders in a rich cream sauce. You'll want to serve it with crusty French bread to sop up every drop!

Provided by Patty Pelfrey

Categories     World Cuisine Recipes     European     French

Time 22m

Yield 6

Number Of Ingredients 4

¼ cup butter
1 ½ pounds chicken breast tenderloins or strips
salt and pepper to taste
1 pint heavy cream

Steps:

  • Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
  • Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.

Nutrition Facts : Calories 466.4 calories, Carbohydrate 2.2 g, Cholesterol 194.9 mg, Fat 38.4 g, Protein 27.9 g, SaturatedFat 23.5 g, Sodium 223 mg, Sugar 0.1 g

GRATINEED CHICKEN IN CREAM SAUCE (POULET A LA FERMIERE)



Gratineed Chicken in Cream Sauce (Poulet a la Fermiere) image

This is a recipe I found in the March, 2001 Collector's Edition of Gourmet Magazine, the Paris issue. This is a one dish meal that looks intriguing to me, however I have not as yet prepared it. I hope you enjoy it!

Provided by Bev I Am

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs chicken thighs or 2 lbs chicken drumsticks (or both)
1 tablespoon unsalted butter
6 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf (not California)
4 carrots, cut diagonally into 1 inch-thick slices
2 cups frozen small whole onions, thawed and patted dry
1/2 cup dry white wine
1/3 cup chicken broth
1 lb small boiling potato, peeled and halved (1 1/2-inch)
2/3 cup creme fraiche
1 cup frozen baby peas, thawed
1 cup coarsely grated gruyere
1 small square cheesecloth

Steps:

  • Pat chicken dry and season with salt and pepper.
  • Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes.
  • Transfer to a plate and cover.
  • Pour off all but 1 tablespoon fat from pan.
  • Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat.
  • Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes.
  • Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes.
  • Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
  • Preheat broiler.
  • Discard bouquet garni.
  • Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat.
  • Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.
  • Makes 4 servings.

Nutrition Facts : Calories 975.2, Fat 61.6, SaturatedFat 25.9, Cholesterol 283, Sodium 403.4, Carbohydrate 45.7, Fiber 7.6, Sugar 10.8, Protein 54.3

CHICKEN A LA REINE



Chicken a la Reine image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 20

1 sheet puff pastry dough
1 egg white, lightly beaten
4 (1-pound) whole chicken breasts, boned and skinned
3 tablespoons crushed ice
1/3 cup well chilled heavy cream
1/2 cup firmly packed cooked, squeezed, and chopped spinach (about 1 pound fresh)
1 1/2 teaspoon salt
1/2 teaspoon crushed fennel seeds
1/2 teaspoon freshly grated lemon rind
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil
1/2 cup white wine
1 cup chicken stock or more
2 1/2 tablespoons butter
3 tablespoons flour
2 cups chicken stock, boiling
2 tablespoons truffle butter, softened
Salt and pepper to taste
Lemon juice to taste

Steps:

  • Make the puff pastry crescents: Lay out the puff pastry dough. Cut out 16 crescent shapes from the dough. Brush with egg whites and bake in a 375 preheated oven for 15 minutes, until golden.
  • Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides.
  • Cut a slit in each breast of chicken for the filling. Spoon about 3 tablespoons of the spinach filling into each pocket. Close with toothpicks. The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled.
  • Place chicken in a baking pan. Add the white wine and enough chicken stock to barely cover the chicken. Add salt and pepper. Bake in a preheated 375 degree oven, covered, for 45 minutes until the chicken is cooked through.
  • Make the sauce: In a saucepan, melt the butter. Blend in 3 tablespoons flour and let cook, stirring, for 2 minutes. Remove the mixture from the heat. Whisk in the boiling chicken stock. Bring the sauce to a boil for 1 minute, stirring, until the sauce thickens. Place back on heat and let simmer. Beat in the cream by the spoonfuls. Add 2 tablespoons softened truffle butter by 1/2 tablespoons, salt, pepper, and lemon juice to taste.
  • Remove chicken from the poaching liquid. Serve with the sauce and the puff pastry crescents.

CHICKEN A LA CREME



Chicken a La Creme image

This is a family favorite. It is a very versital recipe. We have eaten this over noodles, rice and veggies. We have also eaten it plain and used french bread to soak up the broth. I have also added mushrooms to this to make it a bit "different". I've also used fresh garlic and onions for a change. You can also replace olive oil for some of the butter.

Provided by bmcnichol

Categories     Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup butter
1 1/2 lbs chicken tenderloins (cut in chunks) or 1 1/2 lbs bonesless chicken breasts (cut in chunks)
seasoning salt
pepper
garlic powder
1 pint heavy cream
1 tablespoon cornstarch

Steps:

  • Melt half of the butter in skillet.
  • Season chicken with salt, garlic powder and pepper.
  • Cook in butter until golden on all sides, about 10 minutes.
  • Add the remaining butter and cook for 5 more minutes.
  • Pour cream into skillet, and simmer for 5 minutes, stirring occasionally,
  • Cook until chicken is done.
  • If needed, add a tablespoon of cornstarch to thicken up the sauce.
  • Add more garlic and pepper to sauce if needed.

Nutrition Facts : Calories 476, Fat 38.9, SaturatedFat 23.6, Cholesterol 194.8, Sodium 161.9, Carbohydrate 3.4, Sugar 0.1, Protein 28

POULET A LA GRECQUE



Poulet a la Grecque image

This Greek-style recipe was given to me by a French woman. It's very flavorful, combining traditional Mediterranean ingredients with a classic French sauce.

Provided by librarylady

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 6

Number Of Ingredients 15

½ cup all-purpose flour for coating
1 pinch salt and pepper
1 ½ pounds bone-in chicken parts
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 onion, chopped
2 cloves garlic, chopped
3 medium fresh tomatoes, chopped
2 cups white wine
2 pinches saffron threads
½ teaspoon curry powder
1 teaspoon white sugar
¾ cup raisins
salt and black pepper to taste

Steps:

  • Season flour with salt and pepper; coat chicken pieces with seasoned flour.
  • Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
  • Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.

Nutrition Facts : Calories 501.9 calories, Carbohydrate 34.7 g, Cholesterol 95.3 mg, Fat 23.6 g, Fiber 2.3 g, Protein 24.2 g, SaturatedFat 7.7 g, Sodium 120 mg, Sugar 16.7 g

SUPRêME DE VOLAILLE FERMIèRE à LA CRèME (CHICKEN BREAST IN CREAM)



Suprême de Volaille Fermière à la Crème (Chicken Breast in Cream) image

The author Bill Buford adapted this recipe, which he learned while working with the chef Mathieu Viannay at La Mère Brazier in Lyon, France. (Mr. Buford worked with the chef while researching his book "Dirt.") If you just made a batch of chicken stock, there are few better things to do with it than poaching chicken breasts in it. You get two benefits: white meat that is about as moist and tender as possible, and stock that is stronger than when you started, particularly if you poach the entire bird and save the legs for another night. The goal is to keep the liquid well below boiling; it's a stove-top approximation of the sous vide technique.

Provided by Pete Wells

Categories     dinner, lunch, poultry, main course

Time 2h

Yield 2 servings

Number Of Ingredients 9

1 whole large (4-pound) chicken, trussed, or legs tied with kitchen string
2 quarts (8 cups) chicken stock
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 cup light cream
1/2 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Salt and pepper, to taste
1 tablespoon white port (optional)

Steps:

  • Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
  • While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
  • Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
  • Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
  • Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
  • Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.

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