Chicken Lyonnaise Recipes

LYONNAISE POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
• Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
• Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
• Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

MAYO CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9x13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.
• Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.

SAUTé CHICKEN LYONNAISE

Steps:

• In sturdy plastic bag, shake together flour, 1 tbsp of the thyme (or 1 1/2 tsp if using dried), salt, and pepper. One at a time, dip chicken breasts into egg, and then shake in flour mixture.
• In large deep skillet, heat 2 tbsp of olive oil over medium-high heat. Place chicken in pan, smooth side down. Cook, turning once, for 10 minutes or until golden brown.
• Remove from skillet and place in 225-degree F oven to keep warm*.
• Reduce heat to medium; add remaining oil to skillet.
• Stir in onions, garlic, and remaining thyme; cook, stirring often, for 5 minutes or until onions are translucent.
• Increase heat to medium-high and continue to cook onions, stirring often, for 5 minutes or until golden brown.
• Add wine to pan; cook, stirring to scrape up any brown bits, for about 1 minute of until reduced by half.
• Stir in stock, tomato paste, and sugar.
• Boil for 2 minutes or until beginning to thicken. Return chicken to pan, turning to coat, and cook for 5 minutes or until juices from chicken run clear.

POULET LYONNAISE

Steps:

• In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes. Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer. Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates. Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve. SUGGESTED PAIRING Red-cherry rich Beaujolais from France's Burgundy region.