Best 4 Jacques Pepin Chicken Livers Mushrooms Recipes

DINNER TONIGHT: JACQUES PEPIN'S CRUSTY CHICKEN WITH MUSHROOMS AND WHITE WINE RECIPE

Steps:

• Set the chicken thighs skin-side down on a cutting board. Cut a 1/2 inch thick slash on either side of the thigh bone. Season the thighs on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
• Place the chicken thighs skin-side down on non-stick skillet. Only then turn the heat to high. When the chicken starts to sizzle, turn heat to medium and move the thighs around to make sure they aren't sticking to the skillet. Cover the skillet and cook for 16 to 18 minutes. Check the chicken occasionally to keep it from sticking. If the skin is browning too much after 10 minutes, then turn the heat to low. When done, transfer the thighs to a warm oven.
• Pour off all but 2 tablespoons of the chicken fat in the skillet. Turn the heat to high and then add the onion, garlic, and mushrooms. Sauté, stirring often, for about 3 minutes. Sprinkle in the remaining salt and pepper. Then pour in the wine. Continue to cook for one minute over high heat until the sauce reduces.
• Spoon some of the sauce onto a plate and top with one of the chicken thighs. Sprinkle on some chives and serve.

JACQUES PEPIN'S BASIC ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
• Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
• When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.

CHICKEN LIVERS WITH MUSHROOMS

Steps:

• Boil water, add bouillon to dissolve, set aside.
• Melt margarine in 8 inch skillet.
• Brown livers over medium heat, stirring occasionally for 3-4 minutes.
• Stir in mushrooms (with liquid)
• Add bouillon/water, flour, salt(if using), pepper and parsley.
• Heat to boiling.
• Reduce heat and simmer uncovered
• Stir occasionally until livers are done, about 5 minutes.
• I usually use fresh sliced mushrooms as I don't really care for canned. Sorry, I'm not sure of the exact amount I use, I just add until it looks like enough -- oh, and I add about another 1/8 - 1/4 cup of water too if I use fresh mushrooms.
• I also add about 1/4 cup of diced onions and fry with liver for added flavour.
• I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.

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!