Best 20 Chicken Poulet Recipes

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Embark on a culinary journey to explore the diverse world of chicken dishes, from classic comfort food to exotic culinary creations. Discover a treasure trove of recipes that cater to every palate and skill level, promising a tantalizing adventure for home cooks and food enthusiasts alike.

Indulge in the timeless appeal of Roast Chicken, a centerpiece of many family gatherings, perfected with a crispy skin and succulent meat. For a taste of rustic charm, try the Coq au Vin, a French classic that combines chicken with red wine, mushrooms, and bacon. Experience the vibrant flavors of Chicken Tikka Masala, an Indian delight featuring tender chicken marinated in yogurt and spices, simmered in a creamy tomato sauce.

If you're seeking a healthier option, the Chicken and Vegetable Stir-Fry offers a vibrant medley of colors and textures, packed with nutritional goodness. For a quick and easy weeknight meal, the One-Pot Chicken Teriyaki is sure to satisfy with its sweet and savory sauce. And for those seeking a touch of sophistication, the Chicken Fricassee, a French classic, promises a creamy and flavorful indulgence.

From the aromatic Chicken Biryani, a beloved dish from the Indian subcontinent, to the crispy and addictive Popcorn Chicken, perfect for snacking or parties, this collection of recipes ensures that every chicken lover finds their culinary bliss. So, prepare to tantalize your taste buds and embark on a delicious adventure with our curated selection of chicken recipes.

Here are our top 20 tried and tested recipes!

POULET YASSA (CHICKEN YASSA) FROM AFRICA



Poulet Yassa (Chicken Yassa) from Africa image

This traditional chicken dish from the Casamance region of Senegal is one of the most famous African recipes and is found in Senegalese restaurants the world over. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl. It is also very good when made with fish. For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little mustard.

Provided by Ed Gibbon

Categories     Chicken

Time 4h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 cup peanut oil (or any cooking oil)
1 chicken, cut into serving-sized pieces
4 -6 onions, cut up
8 tablespoons lemon juice
8 tablespoons vinegar (cider vinegar is good)
1 bay leaf
4 cloves minced garlic
2 tablespoons Dijon mustard (optional)
1 tablespoon maggi seasoning sauce (or Maggi cubes and water or soy sauce) (optional)
1 chili pepper, cleaned and finely chopped (optional)
cayenne pepper or red pepper
black pepper
salt
1 small cabbage, cut into chunks (optional)
2 carrots, cut into chunks (optional)

Steps:

  • Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
  • Remove chicken from the marinade, but save the marinade.
  • Cook according to one of the following methods.
  • Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
  • Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
  • While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
  • Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
  • Reduce heat.
  • Add chicken to the sauce, cover and simmer until chicken is done.
  • Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.

POULET RôTI (ROAST CHICKEN)



Poulet Rôti (Roast Chicken) image

This is a basic recipe that every cook should know how to make. My family loves this with mashed potatoes and gravy. When all 4 of my kids lived at home I would often roast 3 chicken at a time, so there would be leftovers for chicken pie, sandwiches, or Ceasar Salad. Try different combinations or amounts of the herbs and spices, we tend to like our food highly seasoned.

Provided by momaphet

Categories     Whole Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (4 lb) roasting chickens (at least 4 pounds preferred)
2 -3 teaspoons dried thyme
1 -2 teaspoon rosemary
2 -3 teaspoons garlic granules (or powder) or 2 fresh garlic cloves
1 teaspoon pepper
3/4-1 teaspoon salt
olive oil (optional)

Steps:

  • Preheat oven to 425 degrees.
  • Rinse and pat chicken dry.
  • If your chicken has a neck and giblets, put them in a small pot, cover with water and a little onion (dry onion or powder work too) and carrots if you have them and a little the same herbs used in the chicken, bring to a boil and then simmer for about an hour, strain this and use for your gravy for extra flavor - you can also cook in canned low sodium chicken broth, for more flavor.
  • Mix together all your herbs and spices, rub together with your fingers or if you have a mortar and pestle, grind them a few times to blend.
  • Gently lift the skin from either side of the breast and using your finger push some of the herb mix under each side.
  • Turn over the chicken and make a small slit behind each thigh and push some herb mix under the thigh skin (this step is optional, but it makes the thighs extra tasty).
  • Place you chicken in a roasting pan that has been sprayed or lightly oiled, if roasting a single chicken, a cast iron frying pan is perfect for this.
  • If using the olive, rub or drizzle over the chicken then, rub or sprinkle extra herb mix all over the outside of the chicken (do this even without the oil, a little extra salt and pepper in the cavity is also a good thing.
  • You have 2 options, #1 - turn the chicken breast side down on a rack that has also been sprayed or oiled, half way through cooking turn breast up; #2 - cook the entire time breast up, the breast skin usually tears for me so I do #2, but #1 can make the breast meat a little moister.
  • Roast for 1- 11/2 hours or until chicken register 180 degrees on your meat thermometer (if you use a larger chicken adjust time accordingly), be sure and poke a thick part of the chicken meat and don't get too near the bone. Length of time will vary with chicken size.
  • Check chicken at an hour, herbs and spice on top are getting too dark loosely tent top with a piece of foil (spray first).
  • When done, place chicken on platter and let rest for 5- 10 minutes while you make the gravy. Drain off excess fat and make your gravy.
  • NOTE: Some people like to tie the legs together with kitchen twine, it does look nicer but I never bother.
  • I've been know to roast chicken anywhere from 375-450 degrees, 400- 425 is my norm, I decide what to use based on my schedule of when I need to put it in the oven. Lower temp mean slightly longer cooking time.

Nutrition Facts : Calories 641.6, Fat 46.5, SaturatedFat 13.3, Cholesterol 213.9, Sodium 636.7, Carbohydrate 2, Fiber 0.6, Sugar 0.1, Protein 50.6

RED WINE ROAST CHICKEN (POULET ROTI AU VIN ROUGE)



Red Wine Roast Chicken (Poulet Roti Au Vin Rouge) image

Even in Bordeaux, arguably the wine capital of the world, sometimes you can't quite finish a whole bottle. That's when this marinade comes in handy. A loitering leftover glass of red wine can make for the perfect marinade. If leftover wine is a rare occurrence in your household, donate a little glass from your bottle of red and enjoy a spectacular dish to accompany the remainder of the bottle.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 11

2/3 cup red wine
6 tablespoons tomato paste
3 sprigs thyme, leaves picked
3 sprigs marjoram, leaves picked, or 1/2 teaspoon dried
1/2 cup red wine vinegar
1 whole chicken, cut into 8 pieces (about 3 1/2 pounds)
Salt and freshly ground black pepper
18 ounces baby potatoes, washed
3 onions, quartered
6 carrots, peeled and quartered lengthwise
1/2 cup water

Steps:

  • Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with plenty of salt and pepper, then place in a resealable bag with the wine mixture. Shake the bag to make sure each piece is well coated. Refrigerate for at least 30 minutes, or overnight.
  • Place the potatoes in a saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander.
  • Preheat the oven to 400 degrees F. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water.
  • Arrange the chicken pieces, skin-side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken. Cover with a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately.

PETITE BLANQUETTE DE POULET A L'ESTRAGON (TARRAGON CHICKEN)



Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken) image

A modern and light version of the traditional French Blanquette. Serve with rice.

Provided by elegantcooking

Categories     World Cuisine Recipes     European     French

Time 1h45m

Yield 8

Number Of Ingredients 18

1 whole onion
1 whole clove
6 cups water
7 fluid ounces white wine
1 stalk celery, cut into chunks
1 clove garlic
1 sprig fresh thyme
1 sprig fresh parsley
salt and ground black pepper to taste
1 (3 pound) whole chicken, cut into 8 pieces
2 carrots, cut into chunks
2 tablespoons all-purpose flour
2 ½ ounces butter
4 ½ ounces fresh mushrooms, trimmed and halved
1 egg yolk
1 lemon, juiced
3 tablespoons heavy cream
1 sprig fresh tarragon leaves, finely chopped

Steps:

  • Poke the whole clove into the onion, and place onion into a large soup pot. Stir in water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring the mixture to a boil over medium heat. Place the chicken pieces and carrots into the liquid, cover, and simmer for 20 minutes. Remove the chicken pieces to a bowl; strain the stock and reserve about 2 cups. Discard vegetables and herbs.
  • Sprinkle the chicken pieces with flour. Melt butter in a large skillet over medium heat, and pan-fry the chicken until golden brown, about 5 minutes per side. Remove chicken pieces; place mushrooms into the skillet, and cook, stirring occasionally, until the mushrooms have just started to brown, about 10 minutes.
  • Return chicken to skillet; pour in enough stock to barely cover the chicken and mushrooms (about 2 cups); cover and simmer for 20 minutes. Remove chicken and mushrooms to a serving dish. Boil the remaining liquid until reduced by half, stirring constantly, about 10 minutes.
  • In a bowl, whisk together the egg yolk, lemon juice, and cream; remove the skillet from the heat, and gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens. Whisk in tarragon. Serve sauce over the chicken and mushrooms.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 7.9 g, Cholesterol 98.1 mg, Fat 20.9 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 9 g, Sodium 123.5 mg, Sugar 2.7 g

CHICKEN FRIAND (TOURTE AU POULET ET CHAMPIGNONS)



Chicken Friand (Tourte Au Poulet Et Champignons) image

My husband and I went to La Madelene's the other day and he ordered the chicken friand. It was so yummy that we decided to make it at home the following week. *** WOW! *** It turned out WAY better than the restaurant's. Adjust seasonings and addition of wine to taste. (for example, tarragon would be soooo good.) We served with roasted asparagus & artichokes with browned butter, wine and lemon dressing, will post recipe soon.

Provided by GirlyJu

Categories     Savory Pies

Time 1h

Yield 2 friands, 4 serving(s)

Number Of Ingredients 15

2 cups boneless skinless chicken thighs
6 tablespoons unsalted butter, divided
1 tablespoon olive oil
salt & pepper
4 cups sliced mushrooms
1 teaspoon dried herbes de provence, divided
1 cup dry white wine, divided
1 medium yellow onion, finely chopped
1 large garlic clove, minced
3 tablespoons flour
1 cup chicken broth, up to 1 cup
1 cup heavy cream
salt & pepper, to taste
1 sheet puff pastry, thawed
egg wash

Steps:

  • Preheat oven to 375. Season chicken with salt and pepper. In large saucepan, heat oil over medium heat. Stir in 2 T butter. Cook chicken until done, about 7-9 minutes. Remove chicken from pan and allow to cool. Pour out any chicken juices for later use.
  • To pan, add in 2 T butter. Sauté mushrooms until they give off their liquid and it evaporates. Stir frequently. Toss in 1/2 teaspoon of herbs de Provence and sauté "until fragrant," or about 1 minute. Add ½ cup wine and cook until it evaporates. In the meantime, chop chicken into bite-size chucks. When done, transfer mushrooms to a small bowl.
  • Add remaining 2 tablespoons butter and onion to pan. Sauté until soft. Stir in garlic and remaining herbs de Provence, cook about 45 seconds. Whisk flour into pan to make a quick roux, about 3 minutes.
  • Top off leftover chicken juices with broth as needed, for 1 cup. Gradually whisk in broth mixture and remaining wine. Stir in mushrooms and warm through. Stir in cream. If the sauce is too thick, add more wine. Taste, season with salt and pepper.
  • Take sheet of thawed puff pastry and lay it out on a baking sheet with parchment paper sprinkled with flour. Cut pastry diagonally into two large triangles. Spoon about 1/4 cup chicken and ¼ mushroom mixture onto each halves of the pastry. Fold and pinch to make a large triangle friands. Brush tops with an egg wash. Bake friands in a pre-heated 375 degree oven for 30 minutes or until they're golden on top.
  • Carefully remove friands from parchment. One half of one triangle is one serving. Top with additional mushroom mixture.

POULET ROTI TOUT SIMPLE (SIMPLE ROAST CHICKEN)



Poulet Roti Tout Simple (Simple Roast Chicken) image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

1 4-to-5-pound chicken
1 teaspoon dried thyme
2 whole garlic cloves, peeled
1 bay leaf, crumbled
2 onions, peeled and cut in half
2 tomatoes cut into quarters
4 ounces margarine cut into small pieces or 3 ounces butter mixed with 1 tablespoon vegetable oil
Salt and freshly ground black pepper to taste
4 potatoes, peeled and cut in two

Steps:

  • Preheat oven to 400 degrees.
  • Stuff the cavity of the chicken with the thyme, garlic and bay leaf. Do not truss the chicken. Place the chicken in a Pyrex baking dish, breast side up. Distribute onions, tomatoes and margarine or butter and oil around and on top of the chicken. Add salt and freshly ground black pepper to taste.
  • Roast the chicken in the preheated oven for 45 minutes or so, basting every now and then.
  • Turn the bird breast side down. Add the potatoes and mix well with the juices in the pan. Add more margarine or butter - 1 or 2 ounces, if necessary. Lower the heat to 350 degrees. Cook another 45 minutes, basting occasionally. Serve. The skin should be very, very crisp. The chicken may be garnished with the potatoes.

Nutrition Facts : @context http, Calories 1207, UnsaturatedFat 58 grams, Carbohydrate 48 grams, Fat 81 grams, Fiber 7 grams, Protein 70 grams, SaturatedFat 17 grams, Sodium 2047 milligrams, Sugar 6 grams, TransFat 1 gram

POULET AU VIN ROUGE (CHICKEN WITH RED WINE SAUCE)



Poulet au Vin Rouge (Chicken with red wine sauce) image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 chicken, 2 1/2 pounds, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup flour
1/4 cup peanut or corn oil
8 very small white onions, about 1/4 pound, peeled
1 1/2 cups dry red wine
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

  • Set the backbone aside for another use or discard it. Sprinkle the remaining pieces of chicken with salt and pepper. Dredge lightly in flour. Shake off excess flour.
  • Heat the oil in a heavy skillet large enough to hold the chicken in one layer. Add the chicken pieces (skin side down) and the onions. Cook until nicely browned on one side, about four to five minutes. Turn the pieces and continue cooking about four minutes. Pour off the fat from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook about 15 minutes.
  • Uncover and transfer the chicken pieces and onions to a serving dish. Remove and discard the bay leaf. To the wine sauce in the skillet add the butter and swirl it around in the sauce. Pour the sauce over the chicken and sprinkle with chopped parsley.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 31 grams, Carbohydrate 23 grams, Fat 49 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 14 grams, Sodium 1260 milligrams, Sugar 7 grams, TransFat 0 grams

DJEDJ MECHOUI (ALGERIAN POULET ROTI/ROAST CHICKEN)



Djedj Mechoui (Algerian Poulet Roti/Roast Chicken) image

This recipe comes from Farid Zari, who adapted his traditional way of spit roasting chicken to roasting it in his Los Angeles oven. He advises that the spices are a matter of personal taste--use what you like. He says the method does approximate the really crispy skin that he remembers from Algeria, but stresses that the quality of the chicken makes a huge difference, saying that at home in Algeria all the chickens were organic, free range and very fresh, and suggests that a soak in a salt water bath overnight would improve a run-of-the-mill supermarket chicken. Interestingly this cooking method follows the basic French method for roasting a bird -- and, after all, there is some cross-cultural history there.

Provided by Chef Kate

Categories     Whole Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (3 -4 lb) roasting chickens
2 lemons, halved
2 large garlic cloves, minced
3 tablespoons unsalted butter
1 tablespoon seasoning, mixed (she recommends a mixture of sumac, sesame, cumin, coriander and fennel seeds, ground)
1 1/2 tablespoons coarse salt
coarse salt
fresh ground pepper
olive oil
3 -4 sprigs thyme

Steps:

  • Pre-heat oven to 450°F.
  • Place the chicken on a rack in a roasting pan and slide your fingers under the skin of the breast and thighs to loosen/separate it from the flesh.
  • Mash the garlic with the salt, using a fork or a mortar and pestle.
  • Work the garlic/salt paste into the butter and then work in the spices; using your fingers, spread the spiced butter into the cavities between the skin and the flesh of the chicken.
  • Squeeze the juice of one lemon over the chicken; sprinkle with salt and pepper.
  • Season the cavity with salt and pepper and place the four lemon halves and the thyme inside.
  • Roast the chicken breast side down for 15 minutes.
  • Turn the chicken breast side up and reduce the oven temperature to 350 degrees.
  • Baste frequently, using additional water and olive oil as needed.
  • If the skin begins to brown too soon, cover with foil (but remove the foil about 15 minutes before the roasting time is up).
  • The chicken should be done in about 90 minutes; the skin between the breasts and the legs should become almost transparent, the legs should move easily in the socket, and any juices should be clear.
  • Let rest before carving.
  • Strain excess fat out of the cooking juices and squeeze in some lemon juice for a lovely flavor.
  • Note: Zari suggests serving with orange salads dressed with pomegranate vinaigrette and carrot salads dressed with lemon, cumin and olive oil.

CHICKEN FRICASSEE (FRICASSéE DE POULET)



Chicken Fricassee (Fricassée De Poulet) image

You could make this ahead and gently rewarm it to serve without losing much of its deliciousness. It goes well with with brown rice or a wild rice blend. Go light with the entree (tossed salads are an eternal favorite in France too), and serve something with fruit for dessert. There are many recipes for crème fraîche at Recipe Zaar. Notice that it has tarragon-I love tarragon! I have increased the liquid after looking at Chef#286566 helpful review.

Provided by WiGal

Categories     Chicken Breast

Time 1h4m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and minced
1 1/2 lbs skinless chicken breasts, cubed in bite sized pieces
3/4 teaspoon salt
1/2 teaspoon pepper
2 1/2 tablespoons flour
1 1/2 cups water
3/4 cup white wine
1/2 lb mushroom, cleaned and sliced 1/4 inch
3 medium carrots, scraped and julienned in 1/4 inch wide strips
2 tablespoons fresh tarragon, chopped
1/2 cup creme fraiche or 1/2 cup whipping cream

Steps:

  • Melt the butter and olive oil together in a Dutch oven or other heavy large skillet on medium heat.
  • Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally.
  • Add the chicken and brown on all sides - about ten minutes.
  • Stir in salt and pepper.
  • Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour.
  • Stir in the water and wine and then the prepared mushrooms, carrots, and tarragon.
  • Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are cooked as you like them.
  • Taste and adjust seasonings, if you wish.
  • Turn off the heat and stir in the crème fraîche.
  • Serve hot.

POULET A L'ESTRAGON (CHICKEN WITH TARRAGON)



Poulet a l'Estragon (Chicken with tarragon) image

Provided by Nancy Harmon Jenkins

Categories     dinner, roasts, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 roasting chicken, 3 to 4 pounds
6 cups boiling water
4 tablespoons butter, softened
2 tablespoons finely chopped tarragon
Salt and freshly ground black pepper to taste
1/4 cup dry white wine
1 teaspoon butter kneaded with 1 teaspoon all-purpose flour to make beurre manie
2/3 cup light cream (not ultrapasteurized)

Steps:

  • Remove the giblets from the chicken, and reserve them for another use. Place the chicken in a bowl or sink, and pour the boiling water over it. This French trick tightens the skin of the bird, which in turn seals in the flavor better. Dry the chicken with paper towels.
  • Preheat the oven to 375 degrees.
  • Blend the softened butter with half the tarragon and a little salt and pepper. Place the herb butter in the cavity of the chicken, then place the chicken in a cast-iron casserole, pour the wine over it, cover, and roast for 1 to 1 1/2 hours or until it is cooked through.
  • Transfer the chicken to a hot serving dish. Stir the beurre manie into juices in the casserole, and cook for 1 minute. Add the cream and the remaining tarragon, and cook, stirring, until the sauce has thickened. Pour the sauce over or around chicken, and serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 24 grams, Carbohydrate 3 grams, Fat 46 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 19 grams, Sodium 1279 milligrams, Sugar 1 gram, TransFat 0 grams

POULET EN COCOTTE (CHICKEN IN A POT)



Poulet en Cocotte (Chicken in a Pot) image

Some of the best French dishes are, surprisingly, the easiest to make, and this dish is a classic, simple preparation that involves baking a whole chicken in a covered Dutch oven. Little to no liquid is added to the pot as the chicken slowly bakes in its own juices At Cordon Bleu, this is one of the first things we did in the...

Provided by Andy Anderson !

Categories     Chicken

Time 5h

Number Of Ingredients 13

FOR THE BRINE
1 gal water
1 c white wine
1 c kosher salt or 1/2 cup table salt
1 c granulated sugar
CHICKEN IN A POT
1 whole chicken, 5 pounds, organic if possible
2 tsp kosher salt or 1 teaspoon table salt
1 Tbsp olive oil, extra virgin
1 stalk(s) celery, medium chop of about 1/4 cup
1 medium yellow onion, medium chop of about 1/2 cup
6 medium garlic cloves, peeled and trimmed
1 medium bay leaf

Steps:

  • 1. For the Brine Place the salt and sugar into a bowl large enough to contain the water/wine and the chicken, and can fit into your refrigerator. Mix until all of the ingredients are absorbed into the water. Immerse the chicken into the brine, and place the bowl into the refrigerator for about three hours.
  • 2. Chef's Note: What is brining? Brining meats before cooking them is a very effective way to increase the moisture and tenderness of the meat. Brining is similar to marinating, but uses a simpler liquid for soaking the meat. The process of soaking meat in salted water causes the meat's cells to absorb some of the water through osmosis, making it moister when cooked. What about that sugar? Sugar, while not essential to a brine, is a useful ingredient. Adding sugar to a brine will increase the amount of caramelization achieved when cooking the chicken. A good rule of thumb is to add the same amount of sugar by volume as salt. Kosher versus Table Salt When it come to brining, kosher and table salt to about the same thing... So why the difference in measurement? Well, kosher salt has a larger grain than table salt, so there is more air between the salt particles. When you use 1 cup of kosher salt, or 1/2 cut of table salt, you're basically getting the same amount of salt.
  • 3. Adjust oven rack to lowest position and heat oven to 250f (120c).
  • 4. Remove the chicken from the brine, and pat dry with paper towels, or a clean kitchen towel, and then season with some salt and pepper. Chef's Note: If you're using a kitchen towel (my method) make sure that you immediately throw that towel into the wash, and don't use it for anything else.
  • 5. Heat the oil in a large dutch oven, over medium heat, until the oil just begins to shimmer, and throws off wisps of smoke.
  • 6. Place the chicken, breast-side up in the dutch oven, and scatter onion, celery, and bay leaf around the chicken.
  • 7. Cook, stirring occasionally, until the veggies are browned... As well as the bottom of the chicken. This should take from 8 to 10 minutes.
  • 8. Place the lid on the dutch oven, and put in the preheated oven, and bake until an instant-read thermometer hits 160f (71c) when inserted into the thickest part of the breast. This should take from 80 to 110 minutes. Chef's Note: Make sure that the probe is not hitting any bone.
  • 9. Transfer chicken to carving board, tent loosely with foil, and allow to rest for 20 minutes. Chef's Note: Allowing the chicken to rest will help to redistribute the juices that have been hiding out inside the chicken.
  • 10. While the chicken is resting... Strain the chicken juices from the dutch oven through a strainer into a fat separator Press on the solids to extract as much liquid as possible. Discard solids, and that should leave you about 1cup of liquid. Allow liquid to settle about 5 minutes, then remove the fat from the liquid, and then pour into a small saucepan. Set saucepan over low heat, and allow to slowly simmer for about 10 minutes. Chef's Note: Since the chicken is resting for 20 minutes, this should give you ample time to de-fat and simmer the chicken juices. Chef's Note: This is a simple dish, so these juices are not, technically, defined as a sauce... they are just warmed up juices from the chicken, but OH are they packed with flavor.
  • 11. Carve the chicken, and serve with the a jus (juices), at the table.
  • 12. Serving Suggestions: This is just the main course. You can serve this dish with any number of sides. How about some long-grain white rice, or some smashed golden potatoes. I've made this for clients by using a bed of cheesy garlic mashed potatoes, placed the carved chicken on top, and then drizzled some of the a jus over the top. For a veggie, I might use garden fresh green beans, or maybe some steamed broccoli. Enjoy Keep the faith, and keep cooking...

FRICASSéE DE POULET (CHICKEN FRICASSEE)



Fricassée de Poulet (Chicken Fricassee) image

I recently won a Staub La Cocotte dutch oven and I wanted to try my hand at a french dish in this pot that was made in France. Seems only fitting. I chose Fricassée de Poulet because it was easy and quick to put together. It's rich in flavor and elegant enough to serve at a dinner party It goes well with rice. Even though I...

Provided by Diane Atherton

Categories     Chicken

Time 30m

Number Of Ingredients 14

2 Tbsp butter, i used unsalted
2 Tbsp olive oil, extra virgin
1 medium onion, chopped
2 clove garlic, minced
1 1/2 lb skinned chicken breasts, cubed in bite sized pieces
1/2 tsp salt
1/2 tsp pepper
3 Tbsp all purpose flour
1 c water
1/2 c dry white wine
1/2 lb pound mushrooms, cleaned and sliced 1/4 inch
3 medium carrots, scraped and julienned in 1/4 inch wide strips
3 Tbsp chopped fresh tarragon (or 1 tablespoon dried)
1/2 c crème fraîche or whipping cream (i used whipping cream)

Steps:

  • 1. Over a medium heat; melt butter and olive oil in a dutch oven or other large skillet. Add onions and garlic and cook for 5 minutes, stirring ocassionally.
  • 2. Add chicken; brown on all sides, about 5 minutes. Add salt and pepper.
  • 3. Sprinkle the top of the chicken with the flour; stir for 1 minute, thoroughly coating the chicken with the flour.
  • 4. Stir in the water and wine; add prepared mushrooms, carrots and tarragon. Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are tender.
  • 5. Turn off the heat; stir in the crème fraîche or whipping cream. Serve hot.

MUSTARD CHICKEN (POULET A LA MOUTARDE)



Mustard Chicken (Poulet a La Moutarde) image

The most decadent chicken wings you've ever tasted. Adapted from the recipe by David Lebovitz from his cookbook "My Paris Kitchen" (2014).

Provided by Ethan at Food.com

Categories     Chicken

Time 1h40m

Yield 15 wings, 5 serving(s)

Number Of Ingredients 13

3/4 cup Dijon mustard
1/4 teaspoon paprika
fresh ground pepper, to taste
1 teaspoon sea salt
15 chicken wings, not broken down
1/2 lb bacon, sliced and diced
1 small onion, finely chopped
2 teaspoons thyme leaves
1 cup white wine (I used Portuguese vinho verde)
1/2 tablespoon yellow mustard seeds
1/2 tablespoon brown mustard seeds
3 tablespoons creme fraiche
flat leaf parsley, chopped for garnish

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.

POULET COCOTTE GRAND MERE (ONE POT CHICKEN MEAL)



Poulet Cocotte Grand Mere (One Pot Chicken Meal) image

This is a french chicken recipe full of fresh ingredients and it's so simple but very tasty. You can have a Sunday like dinner in less than 30 minutes.

Provided by barbara lentz

Categories     Chicken

Time 25m

Number Of Ingredients 13

1 whole chicken
salt and pepper
4 Tbsp butter
1 large onion diced
1 c fresh mushrooms chopped
6 slice bacon
6 medium potatoes peeled and diced
4 clove garlic minced
2 c white wine
1 Tbsp chicken bouillion
2 sprig(s) rosemary
4 sprig(s) thyme
bay leaf

Steps:

  • 1. Take the chicken and cut it into pieces 2 breasts 2 legs 2 thighs 4 wings cutting tips off wings and discarding then cutting wings in half. Season with salt and pepper. Set aside
  • 2. Melt butter in a large skillet or cast iron skillet. Brown the chicken pieces in batches removing them to a plate and set aside. Cut the bacon into strips. Add to the pan cook until it starts to brown Add the onions, garlic, mushrooms and potatoes. Cook until onions start to softened. Add the wine and scrap up any bits. Add the chicken bouillon. Throw in the rosemary, thyme, and bay leaf.
  • 3. Add the chicken and any juices back to the skillet. Nestle everything in tightly and then place a lid on the pan. Let cook about 15 minutes. Checking to make sure chicken is fully cooked. Remove rosemary, thyme and bay leaf before serving. ENJOY

POULET A LA CREOLE (CURRIED CHICKEN WITH PINEAPPLE, CUCUMBER, AND COCONUT)



Poulet a la Creole (Curried Chicken with Pineapple, Cucumber, and Coconut) image

Curry and coconut, star anise and saffron - here is a recipe that demonstrates the powerful union of Caribbean and Asian food so often found in New World cuisine. The coconut milk's richness inclines me toward a simple starch accompaniment. I often serve it with basic white rice.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 24

1/2 cup all-purpose flour
1 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon crushed red pepper
1 teaspoon cayenne pepper
1 (4-pound) fryer chicken, cut into 8 pieces
2 ounces smoky bacon, cut into medium dice
3 1/2 tablespoons canola oil
4 cloves garlic, thinly sliced
1 Scotch bonnet chile, stemmed, seeded, and minced
1 large red onion, chopped
2 tablespoons Madras curry powder
1 cup fresh orange juice
2 whole star anise
Pinch saffron threads
1 cup chicken stock
1 vanilla bean, split lengthwise
1 bay leaf, broken in half
1 1/2 cups unsweetened coconut milk
1 European cucumber, peeled, cut lengthwise in half, seeded, and cut into small pieces
2 large ripe tomatoes, peeled, seeded, and diced
1 tablespoon kosher salt
Freshly ground black pepper
1 1/2 cups 1/2-inch pieces fresh pineapple (golden or regular)

Steps:

  • Preheat the oven to 350 degrees F.
  • For the Seasoned Flour: If you are making the seasoned flour, simply mix together the flour, salt, and the peppers together in a bowl. Dust the chicken with the flour, shaking off any excess. Reserve.
  • For the Chicken: In a large skillet, cook the bacon in the canola oil over medium heat, until it has rendered some of its fat. Add the chicken in batches, skin side down and sear, 2 minutes per side, turning once, until golden on all sides. Transfer the chicken to a roasting pan fitted with a rack; set the skillet aside. Bake the chicken for 25 to 35 minutes.
  • For the Curry Sauce: Set the skillet you seared the chicken in over medium-high heat and add the garlic, Scotch bonnet, and red onion. Stir well to coat and cook until caramelized, about 10 minutes. Add the curry powder, stir well, and cook for 30 seconds. Add the orange juice, star anise, and saffron and cook, stirring for 2 minutes, as the juice reduces by 1/2.
  • Add the chicken stock and stir, then add the vanilla bean, bay leaf, and coconut milk and stir. Bring to a simmer and cook for about 20 minutes until the sauce thickens enough to coat the back of a spoon.
  • While the sauce is simmering, put the cucumber in a colander and toss with salt. Let stand for 20 minutes, stirring now and then to distribute the salt. (The salt will pull excess water out of the cucumber.) Rinse the cucumber well under cold running water and drain. Blot with paper towels.
  • Pass the curry sauce through a fine-mesh strainer into a smaller skillet. Add the tomatoes and heat through. Keep warm over very low heat.
  • To serve, put 2 pieces of chicken on each plate. Spoon the curry sauce over and scatter the cucumber and pineapple over the top.

GLACE DE POULET/CHICKEN DEMI-GLACE RECIPE - (3.8/5)



Glace De Poulet/Chicken Demi-Glace Recipe - (3.8/5) image

Provided by HeatherS

Number Of Ingredients 9

1 lb chicken bones
3 qt. cold water
1 cup white wine
1 1/2 cups chopped onions
1 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped leek
1 Tbsp. white peppercorns
1 bay leaf

Steps:

  • Place bones in 4-qt. stock pot; cover with water. Heat to a boil over high heat; simmer 5 minutes. Add remaining ingredients. Cook until mixture comes to a boil; reduce heat to low. Simmer 1 to 2 hours. Skim surface periodically. Strain. Return broth to stock pot. Bring to a boil over high heat; cook until reduced by three-fourths. Season to taste with salt and pepper.

POULET à LA BIèRE - CHICKEN IN BEER



Poulet à La Bière - Chicken in Beer image

Make and share this Poulet à La Bière - Chicken in Beer recipe from Food.com.

Provided by momaphet

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons plain flour
salt & freshly ground black pepper
4 chicken quarters, halved
2 onions, quartered
4 carrots, thickly sliced
4 celery ribs, thickly sliced
2 ounces butter
1 tablespoon olive oil
12 ounces light ale (Biere Blonde)
1 garlic clove, crushed
1 bouquet garni, see note
3 tablespoons heavy cream or 3 tablespoons half-and-half

Steps:

  • Season the flour with salt and black pepper, scatter on a plate and use to coat the chicken pieces. Now heat the butter and oil in a pan ( big enough to hold the chicken and with some depth ) until foaming then add the vegetables and cook gently for 5 minutes. Remove with a slotted spoon and set aside.
  • Add the chicken pieces to the pan and brown on all sides (add a little more oil, if necessary).
  • Add the sauteed vegetables, ale, garlic, bouquet garni and season to taste. Bring to a simmer, cover and cook for 60 minutes over low heat, stirring occasionally. Half way through cooking taste broth and adjust seasonings to taste.
  • To serve, transfer the chicken and vegetables to a warmed serving dish. Bring the juices in the casserole to a boil then take off the heat and stir in the cream to thicken. Pour over the chicken pieces and serve.
  • Note.
  • Substitute 1 bay leaf, 1-2 tsp of dried thyme, and some fresh parsley for the bouquet garni, though best with fresh herbs.

TAJINE DE POULET AUX CAROTTES ET PATATES DOUCES (CHICKEN AND SWEET POTATO TAGINE)



Tajine de Poulet aux Carottes et Patates Douces (Chicken and Sweet Potato Tagine) image

In this Algerian tagine, chicken thighs are cooked on a bed of spiced onions, then roasted with carrots and sweet potatoes. Raisins and prunes are added for a sweet touch.

Provided by Fatilala

Categories     World Cuisine Recipes     African

Time 2h10m

Yield 4

Number Of Ingredients 17

2 onions, sliced, or more to taste
3 stalks celery, thinly sliced
½ bunch fresh cilantro, finely chopped
½ bunch fresh parsley, finely chopped
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
salt and freshly ground black pepper to taste
4 chicken thighs
1 drizzle olive oil
¼ cup raisins
⅔ cup chicken stock
1 large sweet potato, peeled and cubed
3 carrots, sliced
¼ cup pitted prunes

Steps:

  • Combine onions, celery, cilantro, and parsley in a large pot. Stir in turmeric, cumin, paprika, ginger, cayenne pepper, salt, and pepper. Place chicken thighs on top. Drizzle olive oil over chicken. Cover and simmer over low heat until chicken is tender, about 40 minutes.
  • Place raisins in a small bowl and cover with hot water; let soak for 10 minutes. Drain.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Transfer chicken mixture into an oven-safe tagine or casserole dish. Add sweet potato and carrots. Cover with lid or aluminum foil.
  • Bake in the preheated oven until sweet potato is soft, about 40 minutes. Add drained raisins and prunes. Continue baking, covered, until raisins and prunes are heated through, about 10 minutes.

Nutrition Facts : Calories 420 calories, Carbohydrate 54.8 g, Cholesterol 64.2 mg, Fat 13.3 g, Fiber 9 g, Protein 22.6 g, SaturatedFat 3.5 g, Sodium 345 mg, Sugar 22.8 g

POULET AU VINAIGRE (CHICKEN WITH VINEGAR)



Poulet au Vinaigre (Chicken with Vinegar) image

Categories     Chicken     Dinner     Braise

Number Of Ingredients 9

8 pieces Chicken - bone in thighs, skin on
2 cloves Shallots - large, minced
6 cloves Garlic - sliced thin
1 cup Chicken broth
1 1/2 cups Dry white wine
1/2 cup Red wine vinegar plus extra for seasoning
1 1/2 tablespoons Tomato paste
2 tablespoons Unsalted butter chilled
2 tablespoons Fresh minced tarragon

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Heat oil in 12-inch ovensafe skillet over medium heat until shimmering. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 minutes. Using tongs, flip chicken and brown on second side, about 3 minutes. Transfer chicken to large plate
  • Pour off all but 2 tablespoons fat from skillet. Add shallot and garlic and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Add broth, wine, and vinegar; bring to simmer, scraping up any browned bits. Return chicken to skillet, skin side up (skin will be above surface of liquid). Transfer skillet to oven and bake, uncovered, until chicken registers 195 degrees, 35 to 40 minutes. 3
  • Using tongs, transfer chicken to clean serving platter and tent with aluminum foil. Place skillet over high heat. Whisk tomato paste into liquid and bring to boil. Cook, occasionally scraping side of skillet to incorporate fond, until sauce is thickened and reduced to 1¼ cups, 5 to 7 minutes. Off heat, whisk in butter and tarragon. Season with salt, pepper, and up to 1 teaspoon extra vinegar (added ¼ teaspoon at a time) to taste. Pour sauce around chicken and serve

WATERZOOI AU POULET (BELGIAN CHICKEN SOUP)



Waterzooi Au Poulet (Belgian Chicken Soup) image

Make and share this Waterzooi Au Poulet (Belgian Chicken Soup) recipe from Food.com.

Provided by English_Rose

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

4 large chicken quarters, halved
1 large carrot, thickly sliced
1 leek, thickly sliced
2 celery ribs, thickly sliced
1 large onion, Cut into 4 wedges then halved
1 ounce parsley
6 cups chicken broth
salt and pepper
2 egg yolks

Steps:

  • Place all the vegetables into a large saucepan, place the chicken on top of the vegetables then add the broth.
  • Season with salt and plenty of pepper, bring to the boil then reduce the heat, partially cover and simmer for about 45 minutes.
  • At the end of the cooking time, place the egg yolks in a small saucepan over a medium heat and cook, stirring with a wooden fork or spoon until lightly scrambled.
  • To serve - transfer the eggs to a large soup tureen, pour the soup broth, vegetables and pieces of chicken into the eggs stirring constantly. Garnish with chopped parsley.

Nutrition Facts : Calories 124.3, Fat 4.3, SaturatedFat 1.4, Cholesterol 94.4, Sodium 1186.4, Carbohydrate 11.3, Fiber 2, Sugar 4.8, Protein 9.7

Tips:

  • Choose the right cut of chicken: Different chicken cuts have different cooking times and textures. For best results, choose a cut that is适合 for the cooking method you are using.
  • Marinate the chicken: Marinating the chicken in a flavorful mixture of herbs, spices, and liquids can help to tenderize the meat and add flavor.
  • Cook the chicken to the proper internal temperature: To ensure that the chicken is cooked safely and thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • Let the chicken rest before serving: Allowing the chicken to rest for a few minutes before serving helps the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Use a variety of cooking methods: Don't be limited to one cooking method. Experiment with different techniques, such as roasting, grilling, sautéing, or braising, to create a variety of dishes with different flavors and textures.

Conclusion:

Chicken is a versatile and delicious ingredient that can be used in a wide range of dishes. With so many different cooking methods and recipes to choose from, there's sure to be a chicken dish that everyone will enjoy. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, you'll find plenty of inspiration in this collection of chicken recipes.

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