Chicken A La Piemontaise Recipes

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CHICKEN A LA PIEMONTAISE



Chicken a la piemontaise image

We love tasty chicken recipes in our house! This one is colourful and tasty. It came from my European recipe collection from 1978.

Provided by Scandigirl

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 red onion, sliced thinly
1 1/2 green peppers, sliced thinly
1 1/2 red peppers, sliced thinly
1/2 lb mushroom, sliced thinly
1 clove garlic, smashed and chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup long grain rice, washed and drained well
1 chicken breast, from a 3 lb chicken,deboned and sliced 1/2 inch thick
1 1/2 cups chicken stock

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the butter in a saucepan over medium heat.
  • When the butter is hot, add the onions and cook uncovered for 2-3 minutes.
  • Add the green peppers, the mushrooms and the garlic.
  • You may also add the red pepper now, or save it for garnish.
  • Season with salt and pepper and mix.
  • Stir in the rice, then add the chicken and the chicken stock.
  • Mix well, bring to a boil then cover and place in the oven at 350 degrees F for 16 minutes.
  • If you are using the red pepper for garnish, saute it first in butter for 1-2 minutes.

Nutrition Facts : Calories 334.9, Fat 8.1, SaturatedFat 3.2, Cholesterol 33.5, Sodium 253, Carbohydrate 49.9, Fiber 3.2, Sugar 6.5, Protein 16

JULIA CHILD'S RISOTTO AL LA PIéMONTAISE



Julia Child's Risotto Al La Piémontaise image

From the French Chef Cookbook this delicious recipe is rice braised in a chicken stock. In my own variation I toss it with butter toasted pine nuts just before serving.

Provided by davinandkennard

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 1/4 cups unwashed raw rice
1/4 cup dry vermouth
2 1/2 cups chicken stock or 2 1/2 cups chicken bouillon
salt
pepper
1/2 cup pine nuts toasted in butter

Steps:

  • Melt the butter over moderate heat. Add the rice and stir slowly with a wooden fork until the grains turn translucent, then gradually milky white. about 2 minutes. Add the vermouth and let absorb, then stir in 1/3 of the chicken stock or boullion. Lower the heat and cook at the barest simmer for 3 to 4 minutes stirring occasionally. When the liquid is absorbed, stir in half the remaining stock and continue cooking slowly, stirring occasionally with a wooden fork, and when the liquid is again absorbed add the last of the stock. When this if finally absorbed taste the rice. If not as tender as you wish, add a bit more stock or water and cover the pan for a few minutes. Rice should take 15 to 28 minutees total cooking time. Season to taste with salt and pepper and if you wish toss with the optional toasted pine nuts.

Nutrition Facts : Calories 522.3, Fat 30.9, SaturatedFat 18.8, Cholesterol 80.8, Sodium 422.9, Carbohydrate 52.5, Fiber 1.6, Sugar 2.4, Protein 8

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