Fricassée De Poulet (Chicken Fricassée)

Fricassée De Poulet(Chicken Fricassée) is a great old-fashioned dish, the essence of chicken in a creamy sauce. Fricassée is a method of French cooking where chicken meat and vegetables are browned lightly in butter, sprinkled with flour and then stewed in chicken broth or wine. As the meat and vegetables finish cooking, the flour thickens the liquid and makes a Fricassée sauce with no effort. This dish is best served over cooked pasta with Roséwine from Provence or Côtes du Rhône.

Region Prep time / Cooking time Poitou 30 min / 1 hour                      Ingredients 1 Chicken (3 lb / 1.4 kg) 1 Onion Carrots 1 oz butter (25 g) 2 tb flour 3 cups chicken bouillon or stock 1 cup dry white wine 1 parsley sprigs 1/2 lb mushrooms 2 egg yolks 1/2 cup whipping cream Lemon juice Salt, black pepper

Chicken Fricassee Recipe (serve 6)

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.

Bon appétit!

Chicken Tikka Masala

” Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The Massala sauce was added to satisfy the desire of British people to have their meat served in gravy. ”

- Extract from a speech by British Foreign Secretary, Robin Cook

Ingredients

•4 boneless chicken breasts, cut into cubes and

skin removed.

•For marinade
•1/2 cup plain yogurt
•2 teaspoons of minced ginger
•2 teaspoon of minced garlic
•4 tablespoons lemon juice
•1 teaspoon chili powder
•1 teaspoon cumin

•

1 to 2 teaspoons curry powder

For gravy

•2 tablespoons oil
•1-teaspoon of minced ginger
•1 clove garlic, minced
•1 medium onion, chopped
•2 tomatoes, chopped
•1/2 teaspoon cumin
•1/2 teaspoon ground coriander
•Salt to taste
•1/4 cup sour cream

Preparation

Marinade:- mix all the marinade Ingreditients and putthe chicken cubes in it, and toss so that the marinadeis well coated. Keep it aside in refrigerator for almost1-2 hours.

 Pre-heat the gas oven and grill chicken cubes for 5minutes each sideuntil chicken is cooked and thenkeep it aside.

Gravy:- Heat the oil in a pan. Add the ginger and Add thechopped onions, and sauté until soft and golden brown. Stir in the tomatoes and cook until soft, about 5 minutes. Stir in the cumin, coriander and salt, and cook for some time. Add the cooked chicken pieces, and cook until heated through. Slowly stir in sour cream, and cook until heated. Serve over rice with chopped onion , salad and lime wedges.Enjoy.

Bacon-wrapped Chicken legs stuffed with Pork and Pistachios served with Risotto

Serves: 6

Ingredients:
6 boned-out chicken legs or thighs
Sea salt and pepper
Approximately 24 rashers,rindless streaky bacon
3 tbsp olive oil
1 tbsp sherry vinegar
2 tbsp marsala
Ladleful of brown chicken stock

Stuffing:
350g good-quality pork sausage meat
Handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
Handful flat parsley, chopped

Risotto:
400g risotto rice (such as Arborio or Carnaroli)
1 litre brown chicken (or vegetable) stock
150g shelled broad beans
150g peas (or petits pois), thawed if frozen
50g freshly grated parmesan, plus extra shavings to serve
25g butter, cut into cubes
Handful fresh chives, chopped (optional)
Sea salt and freshly ground black pepper

Method:
To make the stuffing mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.

Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about 4 bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.

Cut 6 very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seas. Roll back and forth to even the shape.

Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25 -30 minutes, until the chicken is cooked. Allow to cool in the foil, refrigerate for 30 minutes - this helps the bacon to 'set' around the chicken, and then remove the foil. Pat dry to remove any excess moisture.

To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.

Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.

Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.

To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it still needs a little more cooking. Add the broad beans, peas, parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender, season to taste. Finally add the fresh chives if desired.

Cut the chicken into thick slices and arrange over the risotto. Pour over the jus and serve immediately. 

Thanks to Chef Gordon Ramsey for this excellent recipe.

Method:
To make the stuffing mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.

Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about 4 bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.

Cut 6 very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seas. Roll back and forth to even the shape.

Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25 -30 minutes, until the chicken is cooked. Allow to cool in the foil, refrigerate for 30 minutes - this helps the bacon to 'set' around the chicken, and then remove the foil. Pat dry to remove any excess moisture.

To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.

Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.

Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.

To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it still needs a little more cooking. Add the broad beans, peas, parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender, season to taste. Finally add the fresh chives if desired.

Cut the chicken into thick slices and arrange over the risotto. Pour over the jus and serve immediately. 

Frogs Legs cooked in Garlic Butter

Ingredients

Frogs legs            02nos
Garlic butter            02slices
(01 clove of garlic to every 100gms butter and chopped parsley)
Flour                 for dusting
Side salad            as garnish
Lemon wedge             01no

Method
Season the frogs legs and dust with flour.
In a pan add a bit of oil and saute the frogs legs over a medium heat.
When almost done put a slice of rolled butter and finish with a squeeze of lemon.
Place the salad at the head of the plate and arrange the frog logs ,pour some of the butter from the pan and top with a slice of garlic butter.

Simple Roast Chicken

i

yield: Makes 2 to 4 servings

One 2- to 3-pound farm-raised chicken

• Kosher salt and freshly ground black pepper
• 2 teaspoons minced thyme (optional)

• Unsalted butter
• Dijon mustard

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

Read More http://www.epicurious.com/articlesguides/bestof/toprecipes/bestchickenrecipes/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348#ixzz1LGRiYUP9

CHICKEN BIRYANI

Ingredients:

  

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:

     Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
     Marinate the chicken with this mixture and keep aside for 3-4 hours.
     Heat oil in a pan. Fry the onions until golden brown.
     Add the marinated chicken and cook for 10 minutes.
     separately half cook the basmathi rice strain and add to the chicken gravy . Mix saffron in milk and sprinkle on top.add chopped mint and corriander to the rice.

    cook the rice in dum(seal the container and keep on top of a griddle on low heat so that the heat slowly cooks the rice and the aroma is infused to the rice.. Mix gently.
    Garnish with green coriander leaves, mint and fried cashew-nuts and serve hot.

Steak Diane with sautéed potatoes and peas

Ingredients
4 x small sirloin steaks, approx 200g each, trimmed of rind and excess fat
3 shallots, peeled
100g chestnut mushrooms, cleaned
1 garlic clove, peeled
Worcestershire sauce, to taste
1 tbsp Dijon mustard
50ml brandy
200ml single cream
Small handful of flat-leaf parsley
300g peas (defrosted if using frozen)
Approx 30g salted butter
Olive oil
Salt and pepper

For the sautéed potatoes:
Approx 500g-600g small Charlotte potatoes, cut in half
2 garlic cloves, peeled
Few sprigs of rosemary
Description
1. Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside.

2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper.

3. Heat a little olive oil in a heavy based pan. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest.

4. Bring the same pan back up to temperature and add a little more oil if necessary. Slice the shallots and mushrooms add to the pan, season with salt and pepper and sauté briefly. Crush in the garlic and stir.

5. Add the Worcestershire sauce and mustard and heat through for 1-2 minutes. Tilt the pan away from you, pour the alcohol into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Pour in the cream and add the steaks and any resting juices back into the pan. Allow the steaks to heat through for 2-3 minutes. Chop the parsley and sprinkle it into the pan.

6. Introduce the steaks back into the pan and cook for 2- 3 minutes (depending on how well done you like your steak).

7. Heat a little oil in a separate pan and add the potatoes. Season with a little salt and pepper and add the rosemary. Crush in two garlic cloves and sauté. Toss the potatoes, add a knob of butter and sauté for a further 1-2 minutes until golden and cooked through.

8. Cook the peas for 2-3 minutes in boiling salted water with a little butter. Drain, and keep warm.

9. To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sautéed potatoes and peas alongside.