Poulet 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.

CHICKEN LYONNAISE

Steps:

• In a plastic bag, shake together the flour, 1 tablespoon thyme (1/2 teaspoon if using dried), salt and pepper.
• One at a time, dip chicken breasts into the egg, and then shake in flour mixture.
• In a large deep skillet, heat 2 tablespoons of the vegetable oil over medium-high heat.
• Place chicken in pan, skin side down.
• Cook, turning once, for 10 minutes or until golden brown.
• Remove from skillet and place chicken in 225°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 more minutes or until golden brown.
• Add wine to pan.
• Cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half.
• Stir in stock, tomato paste and sugar.
• Boil for 2 minutes or until mixture begins to thicken.
• Return chicken to pan, turning to coat.
• Cook for 5 minutes or until juices from chicken run clear.
• *To make cutlets, cut chicken breast into 2-3 pieces of approximately equal size. Cover with plastic wrap and gently pound to even 1/2-inch thickness. Cutlets cook more evenly and are more tender than a whole breast piece.

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.

CLASSIC LYONNAISE POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain, and cool. In a large ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.
• Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven.
• Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley.

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.