Best 4 Poulet Rôti En Crapaudine Roast Chicken Breasts Matou Recipes
**Discover the Culinary Delights of Poulet Rôti en Crapaudine: A Journey Through Flavors**
Embark on a culinary adventure with poulet rôti en crapaudine, a classic French dish that showcases the versatility and deliciousness of roasted chicken breasts. This unique preparation involves butterflying the chicken breasts, resulting in a flattened and more evenly cooked dish that absorbs flavors like a sponge. Indulge in three variations of this exquisite dish, each offering a distinct taste profile. The classic recipe presents a simple yet satisfying combination of herbs and butter, while the Dijon mustard variation adds a tangy, savory twist. For those who prefer a more robust flavor, the chorizo and manchego cheese-stuffed chicken breasts offer a delightful combination of spicy, smoky, and nutty notes. Whichever recipe you choose, prepare to be captivated by the juicy tenderness and delectable flavors of poulet rôti en crapaudine.
POULET RôTI (ROAST CHICKEN)
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
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
POULET RôTI EN CRAPAUDINE (ROAST CHICKEN BREASTS MATOU)
For those who want just enough for dinner, just breast meat, no leftovers--a succulent way to roast a chicken breast and have some stuffing too. From Chicago's Cafe Matou. Think of the panade as a base--be creative--add what you like. Note: If you can't get whole breasts, buy two chickens, bone out the whole breast, keeping the skin in tact, and use the balance of the birds for fricasees, stock, or whatever.
Provided by Chef Kate
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Combine butter, garlic, salt, pepper, tarragon, mustard, shallot and bread crumbs to form a panade.
- Stuff chicken breasts under the skin with the butter panade.
- Roast chicken breasts for 25 minutes at 450°.
- Serve with pan juices.
- Note: This is VERY buttery--you can cut back on the butter, sub some olive oil for the butter. You can also double up on the panade (but not the butter) and roast any excess stuffing in a baking dish beside the chicken.
Nutrition Facts : Calories 693.4, Fat 59.9, SaturatedFat 33.1, Cholesterol 214.8, Sodium 453.3, Carbohydrate 7, Fiber 0.5, Sugar 0.5, Protein 32.2
RED WINE ROAST CHICKEN (POULET ROTI AU VIN ROUGE)
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
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.
POULET ROTI TOUT SIMPLE (SIMPLE ROAST CHICKEN)
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
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
Tips:
- Choose the right chicken breasts. Look for boneless, skinless chicken breasts that are about the same size so that they cook evenly.
- Butterfly the chicken breasts. This will help them lay flat in the roasting pan and cook more evenly.
- Season the chicken breasts generously. Use a combination of salt, pepper, and your favorite herbs and spices.
- Don't overcrowd the roasting pan. Give the chicken breasts enough space so that they can cook evenly.
- Roast the chicken breasts at a high temperature. This will help them brown and cook through quickly.
- Let the chicken breasts rest before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Conclusion:
Poulet rôti en crapaudine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken breasts are roasted at a high temperature, resulting in a crispy skin and juicy interior. The combination of herbs and spices gives the chicken a flavorful and aromatic taste. Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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