Chicken A La Armando Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRENCH CHICKEN CASSEROLE A LA NORMANDE



French Chicken Casserole a la Normande image

Chicken braised in apple cider with thyme and apples.

Provided by Julia Frey of Vikalinka

Categories     Main Course

Time 1h40m

Number Of Ingredients 14

1 tbsp olive oil
2 lbs chicken thighs and legs
salt
4 shallots (diced or one medium onion)
1 rib celery (diced)
4-5 thyme sprigs
2 cloves garlic (minced)
125g/4 oz bacon lardons (or 6 strips of bacon, chopped)
2 tbsp brandy or whiskey
2 tbsp flour
85 ml/1/3 cup chicken stock
400ml/1 1/2 cups hard dry apple cider (such as Strongbow )
2 apples (peeled, cored and cut into wedges)
125ml/1/2cup double cream/heavy cream

Steps:

  • Turn the oven on to 180C/350F. Pat dry chicken legs and thighs with a paper towel and salt all over.
  • In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside. Discard the chicken fat or reserve it for another use if desired.
  • Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.
  • To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.
  • Then add the flour and stir until it's combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil.
  • Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly.
  • Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered. Take out of the oven, stir in the cooked apple wedges and serve with potatoes or rice.

Nutrition Facts : Calories 419 kcal, Carbohydrate 14 g, Protein 25 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 148 mg, Sodium 124 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

CHICKEN A LA KING I



Chicken a la King I image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories     Meat and Poultry Recipes     Chicken

Yield 7

Number Of Ingredients 11

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

Steps:

  • Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
  • Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
  • Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
  • Stir in chicken and pimiento. Heat through.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

CHICKEN A LA CREMA



Chicken a la Crema image

Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h40m

Yield 6

Number Of Ingredients 18

2 tablespoons olive oil
1 (4.5 pound) whole chicken, quartered
1 yellow onion, roughly chopped
2 cups thickly sliced mushrooms
1 tablespoon kosher salt, or more to taste
1 tablespoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cloves garlic, minced
3 poblano peppers, seeded and thinly sliced
1 (14.5 ounce) can diced tomatoes
4 cups chicken broth
1 large bay leaf
1 ½ cups creme fraiche, divided
2 sprigs fresh oregano, leaves stripped and finely chopped
½ cup chopped cilantro

Steps:

  • Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
  • Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
  • Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
  • Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
  • Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
  • Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.

Nutrition Facts : Calories 733.5 calories, Carbohydrate 12.2 g, Cholesterol 231 mg, Fat 53.7 g, Fiber 3.5 g, Protein 51.5 g, SaturatedFat 22.1 g, Sodium 2026.6 mg, Sugar 6.7 g

CHICKEN à LA KING



Chicken à la King image

Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it's actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 slices toasted baguette

Steps:

  • Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
  • Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Nutrition Facts : Calories 395, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg

CHICKEN ARMONDO



Chicken Armondo image

This is out of my KCTS Chefs 2003 cookbook...it's one of the recipes served at the "Armondo's Cafe Italiano" restaurant in Renton, Washington...hope you enjoy it! There is white wine listed in the directions but not in the ingredients...I'm guessing at the amount...may need more...

Provided by teresas

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 (6 ounce) chicken breasts, boneless and skinless
1/2 cup flour, all purpose
2 cups mushrooms, medium and sliced
1 cup sun-dried tomato, reconstituted and chopped
3 tablespoons garlic, chopped
1/2 cup white wine
1 cup parmesan cheese, shredded
4 teaspoons extra virgin olive oil
1 pinch salt
granulated garlic
dried basil

Steps:

  • Preheat oven to 375°.
  • Dredge chicken breast in flour, then heat the oil in a heatproof aluminum saute' pan.
  • Brown chicken breasts for 2 minutes on one side, then turn.
  • Add mushrooms and garlic and saute' for one-and-a-half minutes.
  • Add pinch of flour.
  • Mix well and add white wine, sun-dried tomatoes and seasonings.
  • Let sauce thicken and reduce.
  • Top with Parmesan cheese.
  • Bake in the pan for 10 minutes at 375°.
  • Serve with your choice of fresh vegetable and a side of pasta.

Nutrition Facts : Calories 573, Fat 28.1, SaturatedFat 9.6, Cholesterol 130.9, Sodium 815.7, Carbohydrate 24.4, Fiber 2.6, Sugar 6.4, Protein 50.1

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)



Chicken Normandy (Escalope de Poulet a la Normande) image

This is how my mum and grandma make chicken Normandy. The main things in this recipe are to have the chicken breasts really tender and the sauce not too liquidy. Bon appetit!

Provided by CeliaBC

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil, or as needed
4 (5 ounce) skinless, boneless chicken breasts
1 (4.5 ounce) can button mushrooms, drained
1 cup heavy cream
1 large egg yolk
1 tablespoon Dijon mustard, or more to taste
salt and freshly ground black pepper to taste
2 cups hot cooked rice, or as needed

Steps:

  • Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
  • Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
  • Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
  • Serve with cooked white rice.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 26.4 g, Cholesterol 213.3 mg, Fat 30.2 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 323.2 mg, Sugar 0.7 g

More about "chicken a la armando recipes"

MY FAMILY IS OBSESSED WITH THIS CHICKEN SCALLOPINI RECIPE
my-family-is-obsessed-with-this-chicken-scallopini image
Web Aug 18, 2023 Make this Italian classic Chicken Scallopini Recipe that is pan-fried in olive oil and served with a tasty buttery Mushroom sauce with Parmigiana Reggiano. I...
From youtube.com
Author Chef Billy Parisi
Views 1.1M


CHICKEN (À LA) MARYLAND - OLD LINE PLATE
Web Apr 1, 2016 1 egg, beaten salt & pepper to taste bread crumbs as needed
From oldlineplate.com


CHICKEN A LA ARMANDO RECIPES
Web Steps: Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat. Loaded 0% Blend in flour, salt, and …
From tfrecipes.com


CHICKEN A LA NORMANDé - LIVE NATURALLY MAGAZINE
Web Instructions. Season the chicken with salt and pepper. In a large, heavy saucepan, melt 2 tablespoons of butter with olive oil over medium-high heat. Add the chicken skin-side down. Brown on all sides. Transfer to a plate. …
From livenaturallymagazine.com


POLLO CASARICCIO: A CHICKEN RECIPE MADE FROM MEMORIES OF ITALY
Web Oct 8, 2020 Cut the potatoes in ½ inch slices and transfer to a baking sheet. Season with salt, pepper, and olive oil. Roast in the oven for 25 minutes at 375°F (190°C). After 12 …
From lacucinaitaliana.com


CHICKEN à LA NORMANDE - EASIER EATS
Web Step 2 - Pat the chicken dry with a paper towel and salt it all over. Step 3 - In a large, rounded oven-safe skillet, brown the chicken in 1 tablespoon of the oil over medium …
From easiereats.com


CHICKEN ALLA ROMANA - MARICRUZ AVALOS KITCHEN BLOG
Web Aug 15, 2021 Chop them finely and place it in a bowl with all juices. In a braiser pan heat up three tablespoons of extravirgin olive oil over medium heat. Add chicken and season with salt and pepper. Brown the chicken …
From maricruzavalos.com


CHICKEN NORMANDY - FRENCH APPLE CIDER CHICKEN – THE …
Web Jun 4, 2022 Remove the chicken from the pan and set aside. 8 chicken legs or thighs, salt and pepper to taste, 1 tablespoon cooking oil. Add the onion and fry for 2 minutes until translucent. Add the garlic and the diced …
From thetastychilli.com


EASY CHICKEN A LA KING RECIPE - THE ANTHONY KITCHEN
Web Feb 19, 2020 Instructions. Add the butter to a large skillet (with a fitted lid) or a Dutch oven over medium-high heat. As soon as the butter has melted, add the diced bell pepper, onion, celery, mushrooms, 1 teaspoon Kosher …
From theanthonykitchen.com


CHICKEN NORMANDY (POULET à LA NORMANDE) - MON PETIT …
Web Yum! Chicken Normandy Yield: 4 Prep Time: 5 minutes Cook Time: 20 minutes
From monpetitfour.com


BEST CHICKEN A LA ARMANDO RECIPES
Web Steps: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil. Toss the shallots onto the prepared baking sheet with a …
From alicerecipes.com


CHICKEN à LA NORMANDE - COMMAND COOKING
Web Chicken à la Normande actually tells you exactly what it contains, once you know what it means. " À la Normande" means "in the style of Normandy," and that typically means a …
From commandcooking.com


25 DELICIOUS SPANISH CHICKEN RECIPES - THE MEDITERRANEAN FORK
Web Nov 16, 2022 1. Pollo al ajillo – Spanish Garlic Chicken Pollo al ajillo, garlic chicken thighs is one of the most popular chicken dishes in Spain. It isn’t a surprise that it …
From themediterraneanfork.com


FRENCH-INSPIRED CHICKEN Á L'ORANGE: A GOURMET DELIGHT! - CHEF …
Web ½ cup Red Wine Vinegar Zest of one large Orange ¾ cup Fresh Orange Juice (Chef used Blood Oranges) 3 tablespoons Butter Prepare the Chicken:
From chefjeanpierre.com


CHICKEN NORMANDY RECIPE à LA MARIE-CELINE - THIS …
Web Apr 7, 2022 Her chicken Normandy recipe was one of her traditional French dishes that I requested as much as her beef bourguignon and chocolate mousse. This is my mother's version, so I call it Chicken …
From thismamacooks.com


CHICKEN à LA KING RECIPE - SIMPLY RECIPES
Web Jan 5, 2024 Stir well and cook until chicken is heated through and peas are hot, 2 to 3 minutes. Season to taste with salt and pepper and serve with rice, if desired. Chicken à …
From simplyrecipes.com


I MADE INA GARTEN'S EASY CHICKEN RECIPE FOR FAMILY DINNER, WORTH IT
Web The recipe says to bake the chicken at 400 degrees Fahrenheit for 30 to 40 minutes, depending on your oven. I set a timer for the full 40 and used the opportunity to prepare …
From businessinsider.com


30-MINUTE CHICKEN PATTIES
Web Jan 3, 2024 Heat half the olive oil in a large nonstick pan over medium heat to cook raw chicken patties. Then, carefully add four chicken patties and fry for 2 minutes. Use a …
From more.ctv.ca


Related Search