Chicken Tonnato Jacques Pepin Recipes

QUICK-ROASTED CHICKEN WITH MUSTARD AND GARLIC, JACQUES STYLE

Steps:

• Preheat oven to 450 degrees F. Rinse chicken beneath cold running water and blot dry. Using poultry shears, cut along each side of the backbone and remove it. (Save backbone with the giblets for making stock.) Jacques suggests cutting partway through both sides of the joint between the thighs and the drumsticks and also cutting the joint between the wings and the breast.
• Mix the remaining ingredients in a small bowl. Turn the chicken breast side down and slather it with half of the mixture. Place chicken in a large oven-safe skillet, skin side up and slather with the remaining mixture.
• Set the skillet over high heat and cook the chicken until it starts to brown, about 10 minutes. Transfer the skillet to the oven and, according to Jacques, continue roasting another 30 minutes. Roast until brown and internal temperature reaches 165 degrees F, which took my bird 50 minutes. Transfer to a cutting board and let rest for 10 minutes. Cut into 8 pieces and serve.
• This can be prepared through Step 2 and refrigerated overnight.

CHICKEN TONNATO WITH CHICKEN BROTH

Steps:

• PREPARATION FOR THE CHICKEN:.
• Combine the onion, leek, mushrooms, carrot, celery, salt, pepper, and water in a large saucepan (preferably stainless steel).
• Bring to a boil, reduce the heat to medium-low, and boil gently for 5 minutes.
• Add the chicken breasts, and cook them just until the broth returns to a boil, about 4 minutes.
• Boil for about 15 seconds, then remove the pan from the heat, cover, and let the breasts stand in the broth for 12 to 15 minutes.
• THE SAUCE:.
• Set aside 4 of the anchovies for the garnish.
• Put the tuna and the remaining anchovies in a food processor, along with the oil from both of the cans.
• Add the egg yolk, mustard, lemon juice, water, salt, and Tabasco and process for a few seconds.
• With the processor running, add the olive oil in a slow stream and process for a few seconds, or until it is well incorporated and the sauce is smooth.
• At serving time, divide the arugula among four plates.
• Remove the chicken breasts from the broth with a slotted spoon.
• Cut each breast into 4 crosswise slices, and arrange the slices on top of the arugula.
• Generously coat the breasts with the tuna sauce and top each serving with 1 of the reserved anchovy fillets.
• Sprinkle on some capers and chives and serve at room temperature.
• Reheat the broth and add angel-hair pasta or orzo, divide among four bowls, and serve with the chicken.
• Enjoy!

TONNATO MAYONNAISE

Steps:

• Puree first five ingredients with 1 teaspoon water in a blender until smooth. With blender running, add oil in a steady stream. Refrigerate in an airtight container at least 2 hours and up to 1 day.

JACQUES PEPIN'S CHICKEN THIGHS

Steps:

• Preheat oven to 175F.
• Cut extra skin and fat off each thigh. Cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly.
• Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper.
• Place chicken into non-stick skillet, skin side down, on high heat.
• When chicken starts to sizzle, cover and reduce heat to medium. Cook for 16-18 minutes. If browning too quickly after 10 minutes, reduce heat to low.
• Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. Pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken.
• Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently.
• Add 1/4 tsp salt and 1/4 tsp pepper and white wine. If any liquid has accumulated on the platter in the oven, add that liquid to the pan.
• Cook over high heat for 1 minute, to reduce the liquid a bit.
• Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve.

CHICKEN LIVER PATE A LA JACQUES PEPIN

Steps:

• In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.
• Add the water and bring to a simmer; cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
• Remove from the heat and let stand, covered, for 5 minutes.
• Discard the bay leaf.
• Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
• With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
• Add the Cognac, season with salt and pepper and process until completely smooth.
• Scrape the pâté into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
• Serve chilled.
• Enjoy!