365 More Ways to Cook Chicken (365 ways) (5 page)

2.
Add carrots and onions to pan and cook, stirring often, until pale golden, about 8 minutes. Stir in flour and cook 1 minute. Stir in wine, broth, and remaining thyme. Return chicken to pan.

3.
Cover and cook over medium-low heat until chicken is white near bone and vegetables are tender, about 20 minutes.

4.
Stir in peas, cream, and sherry. Simmer, uncovered, 5 minutes. Season with additional salt and pepper to taste and serve.

Prep: 10 minutes Cook: 22 to 24 minutes Serves: 4

The Normandy district of France is well known for the abundance of its apples and the high quality of its dairy products and cream.

• 4 skinless, boneless chicken breast halves
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 1 teaspoon dried thyme
  

• 2 tablespoons butter
  

• 2 small green apples, cored and sliced
  

• 2 medium leeks (white part only), sliced
  

• ½ cup apple cider
  

• 1 tablespoon cider vinegar
  

• 3 tablespoons Calvados or brandy
  

• ½ cup heavy cream
  

1.
Season chicken with salt, pepper, and ½ teaspoon of thyme. In a large frying pan, melt butter over medium heat. Add chicken and cook, turning, until golden brown outside and white throughout, 10 to 12 minutes. Remove chicken from pan.

2.
Add apples to pan. Cook, turning and stirring gently, until softened and pale golden, about 4 minutes. Remove from pan. Add leeks and cook, stirring often, until softened, about 5 minutes. Add cider, vinegar, Calvados, and remaining ½ teaspoon thyme to pan. Cook for 1 minute, stirring up browned bits from bottom of pan. Add cream and return chicken and apples to pan. Simmer 2 minutes.

3.
Season sauce with additional salt and pepper to taste. Serve chicken and apples with sauce spooned on top.

Prep: 30 minutes Cook: 18 to 20 minutes Serves: 6

• 4 skinless, boneless chicken breast halves
  

• 6 very thin slices of smoked ham or prosciutto (about 2 ounces)
  

• 6 very thin slices of Swiss or fontina cheese (about 3 ounces)
  

• ⅓ cup flour
  

• ½ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 1 egg
  

• ⅓ cup dry bread crumbs
  

• 2 tablespoons vegetable oil
  

• 1 tablespoon butter
  

• ½ cup dry white wine
  

• 2 tablespoons brandy
  

1.
Place chicken between pieces of plastic wrap and pound to ¼ to ⅛ inch thick, working from middle to edges and taking care not to pound holes in chicken. Remove plastic wrap. Lay a slice each of ham and cheese on each piece of chicken. Roll up, turning in ends so that filling is completely enclosed. Press edges to seal.

2. In a shallow dish, combine flour, salt, and pepper. Beat egg in another shallow dish and place bread crumbs in a third. Dip chicken first into seasoned flour mixture, then into egg, and finally into bread crumbs, turning to coat completely. Refrigerate 15 minutes.

3.
In a large frying pan, heat oil and butter. Cook chicken rolls over medium heat, turning carefully with tongs, until golden brown, 6 to 8 minutes. Cover pan, reduce heat to medium-low, and cook 5 minutes. Uncover and cook until chicken is white throughout, about 5 minutes.

4.
Remove rolls from pan. Add wine and brandy to pan and cook, stirring up browned bits on bottom of pan until lightly reduced, about 2 minutes. Spoon sauce over chicken.

Prep: 20 minutes Cook: 56 minutes to 1 hour Serves: 4 to 6

This is a streamlined version of the classic. Use good wine here; it’s the key ingredient.

• 4 slices of bacon, finely diced
  

• 1 (3½- to 4-pound) chicken, cut into 8 pieces
  

• ½ teaspoon freshly ground pepper
  

• 2 large garlic cloves, crushed through a press
  

• 1 teaspoon dried thyme
  

• 1 pound fresh peeled or thawed frozen small white onions
  

• ½ pound baby carrots
  

• 2 tablespoons flour
  

• 2 tablespoons tomato paste
  

• ¼ cup Cognac or brandy
  

• 2½ cups hearty red wine, such as Burgundy
  

• 1 bay leaf, broken in half
  

• 2 tablespoons butter
  

• ½ pound mushrooms, thickly sliced
  

• ½ teaspoon salt
  

• ¼ cup chopped parsley
  

1.
In a large Dutch oven, cook bacon over medium heat until crisp, about 5 minutes. Remove bacon with a slotted spoon and reserve.

2.
Season chicken with ¼ teaspoon pepper and cook in batches in pan drippings over medium-high heat, turning, until browned all over, about 7 minutes per batch. Remove chicken from pan.

3.
Reduce heat to medium and add garlic, thyme, onions, and carrots to pan. Cook, stirring often, until vegetables are just softened, about 5 minutes. Stir in flour and tomato paste and cook 2 minutes. Add Cognac, wine, and bay leaf. Bring to a boil, stirring up browned bits from bottom of pan. Return chicken to pan, cover, and simmer over medium-low heat until juices run clear when pricked, 20 to 25 minutes.

4.
About 10 minutes before chicken is done, melt butter in a large frying pan over medium-high heat. Add mushrooms and cook until softened, about 5 minutes. Add to chicken and simmer 5 minutes. Season with salt and remaining pepper. Remove bay leaf and sprinkle chicken with parsley before serving.

Prep: 10 minutes Cook: 13 to 17 minutes Serves: 4

• 4 skinless, boneless chicken breast halves
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• ¾ teaspoon dried thyme
  

• 2 tablespoons butter
  

• 3 tablespoons finely chopped shallots
  

• ½ cup dry white wine
  

• ½ cup chicken broth
  

• ½ cup heavy cream
  

• 1 teaspoon grated orange zest
  

• 1 cup seedless green and/or red grapes
  

• 4 thin orange slices
  

• 4 small grape clusters
  

1.
Season chicken with salt, pepper, and ½ teaspoon of thyme. Melt butter in a large frying pan over medium heat. Add chicken and cook, turning, until golden outside, 8 to 10 minutes. Remove chicken from pan.

2.
Add shallots to pan and cook until softened, about 2 minutes, stirring often. Add wine, broth, and remaining ½ teaspoon thyme and bring to a boil, stirring up browned bits from bottom of pan. Add cream and orange zest. Return chicken to pan. Add grapes and simmer until chicken is white throughout and sauce is slightly reduced, 3 to 5 minutes.

3.
Serve garnished with orange slices and grape clusters.

Prep: 20 minutes Cook: 1 hour 54 minutes Serves: 4 to 6

This chicken, baked in a tightly closed pot, is a French classic. The results are moist and flavorful. Use a casserole or Dutch oven just large enough to hold the chicken and vegetables comfortably.

• 1 small roasting chicken (4½ to 5 pounds)
  

• ¾ teaspoon salt
  

• ½ teaspoon freshly ground pepper
  

• 1 teaspoon dried tarragon
  

• 2 tablespoons butter
  

• 1 large onion, sliced
  

• 2 carrots, cut into 1-inch chunks
  

• 1 parsnip, cut into 1-inch chunks
  

• 1 cup chicken broth
  

• ½ cup dry white wine
  

• 1 tablespoon cornstarch
  

• 2 tablespoons Cognac or brandy
  

1.
Preheat oven to 350°F. Season chicken skin and cavity with salt, pepper, and half of tarragon. Tie legs together with string. In a Dutch oven, melt butter over medium heat. Add chicken and cook, turning, until golden brown all over, about 15 minutes. Remove from pan.

2. Add onion, carrots, and parsnip to pan and cook, stirring occasionally, until onion is softened, about 5 minutes. Sprinkle on remaining tarragon. Set chicken, breast side up, on vegetables. Cover pan tightly.

3.
Roast chicken until tender and a thermometer registers 180°F or juices run clear when thigh is pricked, about 1½ hours. Remove chicken to a carving board. Skim off fat. Set Dutch oven over direct heat and add broth and wine. Boil, stirring up browned bits from bottom of pan, for 3 minutes. Dissolve cornstarch in Cognac and stir into sauce. Cook, stirring, until thickened, about 1 minute. Carve chicken and serve with sauce.

Prep: 15 minutes Cook: 53 to 58 minutes Serves: 4 to 6

A fricassee is a homey French dish that is halfway between a sauté and a stew. The name sounds fancy, but the cooking isn’t.

• 1 chicken (about 3½ pounds), cut into 8 pieces
  

• ½ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 2 tablespoons butter
  

• 2 medium carrots, thinly sliced
  

• 3 medium leeks (white part only), rinsed and thinly sliced
  

• 1 bay leaf, broken
  

• 1 cup dry white wine
  

• 1 cup chicken broth
  

• ¼ pound mushrooms, sliced (about 2½ cups)
  

• ¾ cup heavy cream
  

• 1 tablespoon lemon juice
  

• 3 tablespoons chopped parsley