POULET BLANC RECIPES

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RAYMOND BLANC'S BRAISED CHICKEN IN MUSTARD



Raymond Blanc's braised chicken in mustard image

Looking for an easy, hearty one pot meal? We love Raymond Blanc's chicken braised in a mustard sauce, based upon his mother's recipe for Lapin à la Moutarde....

Provided by Dani R

Prep Time 10 minutes

Cook Time 1 hour

Yield 4 Servings

Number Of Ingredients 17

4 chicken thighs
4 drumsticks
Sea salt and black pepper
½ white onion
6 garlic cloves
3 big, fat ripe tomatoes
150ml white wine
3 tbsp sunflower or rapeseed oil
2 tbsp white wine vinegar
4 pinches of sea salt flakes
6 whole black peppercorns
1 heaped tbsp Dijon mustard
1 large tarragon sprig
5–6 sage leaves
100ml water
A small handful of chopped parsley or chives

Steps:

  • Preheat the oven to 120°C/Fan 100°C/ Gas ½.
  • Season the chicken flesh (not the skin). Chop the onion. Finely slice the peeled garlic. Coarsely chop the tomatoes. In a small saucepan, bring the white wine to the boil and let it boil for 10 seconds before removing from the heat. This will remove some of the alcohol but keep the freshness of the wine. Reserve.
  • In a large heavy-based casserole dish over a medium heat, heat the oil and then sear and lightly colour the chicken pieces for 8–10 minutes. Transfer them to a plate. Add the onion and garlic to the casserole and sweeten them over the heat for 4–5 minutes but do not brown them. Spoon out some of the fat, pour in the vinegar – it will give off a slightly aggressive smell (you might cough), but when that aroma has faded, that’s just right, and then reduce it down to a syrup.
  • Add the salt and peppercorns and the boiled white wine. Whisk in the mustard, add the chopped tomatoes, whole tarragon sprig and sage leaves. Pour in the water and return the chicken to the pan. Bring to the boil, cover with a lid and transfer to the oven to cook for 35–40 minutes, stirring occasionally.
  • Test the chicken is cooked by using a temperature probe or taking out a leg and cutting down to the bone to check it’s not pink in the centre. Taste and adjust the seasoning. Garnish with the chopped parsley or chives and serve at the table from the pot. Eat with crusty baguettes or with creamy mash and wilted seasonal greens.

POULET TCHOUPITOULAS RECIPE | EMERIL LAGASSE | FOOD NETWORK



Poulet Tchoupitoulas Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories     main-dish

Total Time 2 hours 25 minutes

Prep Time 45 minutes

Cook Time 1 hours 40 minutes

Yield 4 servings

Number Of Ingredients 38

3 tablespoons unsalted butter
3 cups julienned yellow onions
1/2 cup chopped red bell pepper
2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon cayenne pepper
Freshly ground black pepper
1/2 pound ground andouille or other smoked sausage
1 tablespoon chopped garlic
1 ear sweet corn, kernels removed from the cob
5 eggs
2 cups heavy cream
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
4 cups cubed crusty bread
1/2 cup grated Parmigiano-Reggiano
1/4 cup Essence, recipe follows
1/2 cup vegetable oil, plus more for pan
2 (3 to 4-pound) whole chickens, halved and breastbone and backbone removed
Southern Cooked Greens, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1/4 pound chopped bacon
1 1/2 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/4 cup firmly packed light brown sugar
1 tablespoons minced shallots
2 teaspoons minced garlic
3 cups water
2 tablespoons rice wine vinegar
3 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 2-quart glass rectangular baking dish with 1 tablespoon butter. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter. Add the onions, bell peppers, 1 teaspoon salt, and 1/4 teaspoon cayenne. Season generously with black pepper and saute until the onions are soft and start to brown, about 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn and cook for 1 minute. Remove from the heat and cool.
  • In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture. Add the bread cubes and mix well. Pour the filling into the prepared baking dish. Sprinkle with the grated cheese. Bake until golden brown and set, about 55 minutes.
  • In a small bowl, combine the Essence and 1/2 cup of the oil. Mix well. Smear the mixture evenly over each chicken half. Heat 2 large oven-safe saute pans over medium high-heat. When the pans are hot, add enough oil to coat the bottom of each pan. Place 2 chicken halves in each pan, skin side down, and sear until deep golden brown, about 6 to 8 minutes. Turn the chickens over and place in the oven. Roast until juices run clear, about 25 to 30 more minutes. Remove from the oven and allow to rest for 5 minutes before serving.
  • To serve, spoon the pudding in the center of 4 plates. Place the greens next to the pudding. Lay a chicken half directly on top of the pudding.
  • Combine all ingredients thoroughly.
  • In a large, deep pot over medium-high heat, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper, to taste. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, 1/3 at a time, pressing them down as they begin to wilt. Season, to taste, with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender and soft, about 1 hour and 15 minutes. Serve hot.
  • Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998.

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