Best 2 Alsace Chicken Recipes
Alsace chicken is a traditional French dish from the Alsace region, renowned for its delectable flavor and unique cooking technique. This dish features tender pieces of chicken braised in a rich and flavorful sauce made with white wine, chicken broth, and a blend of aromatic spices. The chicken is typically marinated in the flavorful mixture of herbs and spices, then browned and braised until fall-off-the-bone tender. Alsace chicken is often served with accompaniments such as spaetzle, noodles, or potatoes, and is sure to delight your taste buds with its savory and comforting flavors.
In this article, we present two enticing variations of the classic Alsace chicken recipe. The first recipe, "One-Pot Alsace Chicken with Creamy Mustard Sauce," offers a creamy and tangy twist to the traditional dish. The chicken is cooked in a flavorful broth infused with white wine, mustard, and a hint of tarragon, resulting in a rich and velvety sauce that perfectly complements the tender chicken. The second recipe, "Alsatian Chicken with Riesling and Mushrooms," showcases the region's renowned Riesling wine and earthy mushrooms. Plump chicken pieces are browned and simmered in a luscious sauce made with Riesling, chicken stock, and an assortment of mushrooms, creating a dish that is both elegant and comforting.
Both recipes provide step-by-step instructions, cooking tips, and beautiful images to guide you through the process of creating these delectable Alsace chicken dishes. Whether you prefer the creamy mustard sauce or the Riesling and mushroom combination, these recipes offer a taste of Alsatian culinary heritage that is sure to impress your family and friends. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to the heart of Alsace with these two exceptional Alsace chicken recipes.
ALSACE CHICKEN
This recipe comes from the Alscace Lorraine region of France and is made with heavy cream and Reisling wine. French beans and garlic mashed potatoes are a must with this rich dish. Because of the cooking time, I recommend using Chicken Thighes (on the bone and skin on)
Provided by martin
Categories Chicken Thigh & Leg
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Melt the butter in a large skillet over high heat and add the chicken thighs skin side down. Cook for about 6-7 minutes until golden brown and turn over and cook for an additional 4-5 minutes.
- Using a metal ladle, warm the brandy quickly and ignite the surface of the brandy using a lighter. Pour the brandy slowly and evenly over the chicken and wait for the flames subside. Be careful not to boil the brandy in the ladle as this boils off the alcohol. Pouring slowly and evenly will avoid "Flare-up"
- Remove chicken and place in a casserole dish. Keep warm.
- Reduce heat to medium and add onions to skillet and cook gently for about 3 minutes. Add mushrooms to pan and cook for a further 4 minutes. Using a slotted spoon, remove onions and mushrooms and place in casserole dish with Chicken.
- Add wine to the pan, bring to a boil and add the mixture to the casserole dish.
- Cook the casserole in the oven uncovered for about an hour and 15 minutes.
- Pour off the liquid into a skillet and keep chicken warm. Reduce the liquid down to about 2 cups. Add cream and salt and pepper to taste and simmer for about 10 minutes.
- Pour mixture over chicken and serve.
Nutrition Facts : Calories 1022.5, Fat 79.2, SaturatedFat 39.8, Cholesterol 326, Sodium 303.6, Carbohydrate 12.6, Fiber 1.1, Sugar 2.6, Protein 36.7
ALSATIAN CHOUCROUTE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 17
Steps:
- Wash sauerkraut thoroughly, put aside. In a rondeau melt the duck fat and saute the onion until tender, add garlic bay leaves, juniper berries and thyme. Saute until golden brown, deglaze with Reisling wine. Add 1/2 of the sauerkraut, place bacon slab and ham shanks in the middle and then top with remaining sauerkraut. Pour chicken stock over making sure it covers the sauerkraut (if not enough, add water). Cover the pan with foil and place in a preheated 350 degrees oven for 1 1/2 hours. Wash red bliss potatoes and steam whole for 30 to 40 minutes. Peel potatoes and set aside. Cut sausages in half and warm in boiling water. Place pork chops in oven to warm. Take sauerkraut out of the oven and remove bacon and ham shanks. Slice the bacon in half. Remove pork chops out of oven. Place sauerkraut in the center of a large oval tray, place all meats around sauerkraut, place bacon and ham shanks, on top of sauerkraut. Place warm potatoes around with the meat, Serve Dijon mustard on the side.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling later on.
- Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, local ingredients whenever possible.
- Don't overcrowd the pan: When browning the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
- Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest: After cooking the chicken, let it rest for a few minutes before serving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.
- Serve with your favorite sides: Alsace chicken is a versatile dish that can be served with a variety of sides. Some popular options include mashed potatoes, egg noodles, or roasted vegetables.
Conclusion:
Alsace chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its tender chicken, creamy sauce, and flavorful vegetables, it's sure to be a hit with everyone at your table. So next time you're looking for a new and exciting recipe to try, give Alsace chicken a try. You won't be disappointed!
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