Gratineed Chicken In Cream Sauce Poulet à La Fermiere Recipes

SUPRêME DE VOLAILLE FERMIèRE à LA CRèME (CHICKEN BREAST IN CREAM)

Steps:

• Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
• While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
• Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
• Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
• Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
• Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.

GRATINEED CHICKEN IN CREAM SAUCE (POULET A LA FERMIERE)

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes.
• Transfer to a plate and cover.
• Pour off all but 1 tablespoon fat from pan.
• Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat.
• Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes.
• Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes.
• Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
• Preheat broiler.
• Discard bouquet garni.
• Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat.
• Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.
• Makes 4 servings.

MUSTARD CHICKEN (POULET A LA MOUTARDE)

Steps:

• Combine and mix 1/2 cup mustard with the paprika, ground pepper, and salt in a bowl. Use your hands to rub the mustard mixture all over each chicken piece. Set coated chicken aside.
• In a large saucepan, fry the bacon bits over medium heat until they are just beginning to crisp up. Using a skimmer or a slotted spoon, transfer crisp bacon pieces to a small bowl and set aside. Discard about 1/2 of the rendered bacon fat.
• With the remaining fat still over medium heat, add the onions and thyme, and saute until soft. Transfer to the bacon bowl.
• Over medium-high heat, add the chicken wings to the pan in single layers without crowding them. If they do not all fit, work in batches. Brown the chicken wings for about 8-10 minutes per side. Do not be afraid of the brown bits accumulating on the pan, but regulate the heat so that they do not burn and turn black. Avoid moving the chicken around in the pan; this will prevent the skin from turning crisp.
• Once the chicken has all been browned, remove it from the pan and transfer it to a plate for a few moments. With the heat still on, add the white wine to de-glaze the pan. It will steam up, but don't be alarmed. Use a wooden spoon to scrape the bottom of the pan as the wine simmers. This simmering will cook off the alcohol and give you the foundation of your pan sauce (the fond).
• Add the bacon and onions back to the pan with the fond and give it a little stir. Add all of the chicken back to the pan as well (cram it if you have to!), cover, and let it all simmer for 15-20 minutes.
• Turn the heat off and add the remaining 1/4 cup of mustard, the mustard seeds, and the creme fraiche to create the sauce. Give it all a good stir and try to coat the chicken wings with the sauce.
• Serve with parsley as a garnish.