Chicken A La Providence Recipes

CHICKEN A LA POLLY KOHEN

Chicken a la Polly Kohen image

Provided by Dave Lieberman

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 (3 to 4-pound) whole chicken, quartered
Kosher Salt
Freshly ground black pepper
1 small onion, medium diced
2 to 3 cloves garlic, minced
12-ounces chili sauce
1/2 cup raisins
1/2 cup dark brown sugar
1/2 cup sherry
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.

ROASTED CHICKEN PROVENçAL

Roasted Chicken Provençal image

This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.

Provided by Sam Sifton

Categories dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 3/4 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8 to 10 cloves garlic, peeled
4 to 6 medium-size shallots, peeled and halved
1/3 cup dry vermouth
4 sprigs of thyme, for serving

Steps:

Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
Serve in the pan or on a warmed platter, garnished with the thyme.

Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams

CHEF JOHN'S CHICKEN A LA KING

Chef John's Chicken a la King image

Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

6 tablespoons unsalted butter
½ pound sliced mushrooms
2 large shallots, minced
1 cup diced sweet bell peppers
Salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
¼ cup dry sherry
3 ½ cups chicken stock or broth
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 teaspoons fresh thyme
1 tablespoon chopped fresh Italian parsley
⅓ cup creme fraiche or heavy cream
4 cups cubed roasted chicken
Chopped fresh chives for garnish

Steps:

Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

Nutrition Facts : Calories 583.4 calories, Carbohydrate 20.8 g, Cholesterol 178.6 mg, Fat 36.2 g, Fiber 1.9 g, Protein 43.7 g, SaturatedFat 18.9 g, Sodium 832.7 mg, Sugar 4.1 g

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