Chicken A La Polly Kohen Recipes

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CHICKEN A LA REINE



Chicken a la Reine image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 20

1 sheet puff pastry dough
1 egg white, lightly beaten
4 (1-pound) whole chicken breasts, boned and skinned
3 tablespoons crushed ice
1/3 cup well chilled heavy cream
1/2 cup firmly packed cooked, squeezed, and chopped spinach (about 1 pound fresh)
1 1/2 teaspoon salt
1/2 teaspoon crushed fennel seeds
1/2 teaspoon freshly grated lemon rind
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil
1/2 cup white wine
1 cup chicken stock or more
2 1/2 tablespoons butter
3 tablespoons flour
2 cups chicken stock, boiling
2 tablespoons truffle butter, softened
Salt and pepper to taste
Lemon juice to taste

Steps:

  • Make the puff pastry crescents: Lay out the puff pastry dough. Cut out 16 crescent shapes from the dough. Brush with egg whites and bake in a 375 preheated oven for 15 minutes, until golden.
  • Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides.
  • Cut a slit in each breast of chicken for the filling. Spoon about 3 tablespoons of the spinach filling into each pocket. Close with toothpicks. The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled.
  • Place chicken in a baking pan. Add the white wine and enough chicken stock to barely cover the chicken. Add salt and pepper. Bake in a preheated 375 degree oven, covered, for 45 minutes until the chicken is cooked through.
  • Make the sauce: In a saucepan, melt the butter. Blend in 3 tablespoons flour and let cook, stirring, for 2 minutes. Remove the mixture from the heat. Whisk in the boiling chicken stock. Bring the sauce to a boil for 1 minute, stirring, until the sauce thickens. Place back on heat and let simmer. Beat in the cream by the spoonfuls. Add 2 tablespoons softened truffle butter by 1/2 tablespoons, salt, pepper, and lemon juice to taste.
  • Remove chicken from the poaching liquid. Serve with the sauce and the puff pastry crescents.

POLLY'S FRIED CHICKEN



Polly's Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 12h40m

Yield 4 servings

Number Of Ingredients 5

1 whole chicken, giblets and liver removed, cut into 8 pieces
1 cup all-purpose flour
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons salt
Vegetable oil, for frying, enough to come up halfway on the chicken

Steps:

  • In a large bowl, soak the chicken in enough salted water to cover in the refrigerator overnight. Add about 1 tablespoon salt per cup of water. Drain the chicken and shake off the excess water. In a pie plate, mix together the flour, pepper and salt. Roll the chicken in the flour to coat. Into two 12-inch cast iron skillets, pour enough vegetable oil to come to a depth of 1 1/2 inches in each skillet. Heat over medium-high heat until very hot, 305 degrees F.
  • Using tongs, carefully add the chicken pieces to the hot oil, making sure there is a lot of space between the pieces. Cook all the chicken at the same time. Cover the skillets and lower the heat to medium. After 15 minutes, the bottom sides should be brown. Turn the pieces over with the tongs, and continue to cook, covered, browning on all sides, and adjusting the heat as necessary. Remove the breast pieces after 12 minutes. All the chicken should be cooked in about 30 minutes. Transfer the chicken to paper towels to drain. Serve immediately.

CHICKEN A LA POLLY KOHEN



Chicken a La Polly Kohen image

Make and share this Chicken a La Polly Kohen recipe from Food.com.

Provided by Yesi09

Categories     Chicken

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 (3 -4 lb) whole chickens, quartered
kosher salt
fresh ground black pepper
1 small onion, medium diced
2 -3 garlic cloves, minced
12 ounces chili sauce
1/2 cup raisins
1/2 cup dark brown sugar
1/2 cup sherry wine
1/4 cup water
8 ounces canned pineapple chunks, with half the juice from the can

Steps:

  • Preheat oven to 375 degrees F.
  • Heat oil in large saute pan over medium-high heat.
  • Season chicken with salt and pepper and sear in a large saute pan only to brown the skin not to cook through.
  • Remove chicken and add the onions.
  • Cook until tender, about 5 minutes, then add garlic and cook until fragrant.
  • Add the chili sauce, raisins and sugar.
  • Return the chicken to the skillet, skin side up and cover the pan tightly with aluminum foil then bake for 1 hour 15 minutes.
  • Uncover pan, add sherry, water and fruit and bake for another 20 minutes.

Nutrition Facts : Calories 933.9, Fat 42, SaturatedFat 10.9, Cholesterol 160.4, Sodium 1309.3, Carbohydrate 69.1, Fiber 6.4, Sugar 52.5, Protein 41

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