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Chicken Saltimbocca
Chicken Saltimbocca
This isn’t traditionally a chicken dish, its done with veal. This follows the recipe in “Die echte italienische küche” ISBN 3-7742-1102-7, pg.192 ), but it works very well with Chicken as well.
Ingredients
8 thin veal filets (about 1 lb) or thin cut chicken filets
8 large sage leaves
8 thin slices of prosciutto
1 cup chicken stock ( not used with veal)
1 cup dry white wine (use less for veal, that doesn’t need much sauce)
Flour for dredging only (“Die echte italienische Küche” doesn’t dredge the veal)
6 tablespoons butter
Instructions
Cut the chicken into 1/2 “ (1 cm) slices, and pound the veal or chicken cutlets to about to 1/4" thick.
Season the pieces with salt and pepper on both sides.
Place a piece of prosciutto on top of the meat, trimming to fit if required. Press it down to make it stick and then depending on the size place 1-2 sage leaves on top.( I think it’s better to put the sage leaves under the prosciutto)
Secure the sage leaves and prosciutto to the meat with toothpicks.
Dredge chicken pieces in flour (o ruse a strainer to cover them with flour) and shake off excess (Only for chicken, the Italian recipes don’t call for that).
Heat a large pan to medium heat. Add in 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted add in the meat pieces prosciutto side down and sear until golden (about 2-3 minutes, less for veal). Flip and cook the other side for 1-2 minutes more or until cooked through. Set aside and work the next batch, using more olive oil and butter as required.
Once all the meat has been cooked, pour the white wine (and chicken broth for chicken) in the pan, and with a rubber spatula scrape al the goodness off the bottom of the pan. Add in the in butter and the two sage leaves and let that simmer for one minute.
Place saltimbocca back into pan prosciutto side up just to coat the bottoms with sauce then place on a serving dish.
Pour the remaining sauce over top and serve.
Sautéed Chicken Breasts with Fennel and Rosemary
Sautéed Chicken Breasts with Fennel and Rosemary
This is from Food and Wine, we like anything with Fennel
https://www.foodandwine.com/recipes/sauteed-chicken-breasts-fennel-and-rosemary
Ingredients
2 tablespoons olive oil
1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices
2 teaspoons dried rosemary, crumbled
1/2 teaspoon salt
1/2 cup canned low-sodium chicken broth or homemade stock
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
1/4 teaspoon fresh-ground black pepper
2 cloves garlic, minced
2 tablespoons chopped flat-leaf parsley
Directions
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat.
Add the fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt.
Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes.
Add the broth and bring to a boil.
Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes.
Remove the fennel and the cooking liquid from the pan.
Wipe out the pan and heat the remaining 1 tablespoon oil over moderate heat.
Season the chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon of the pepper.
Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 5 minutes.
Turn and cook until almost done, about 3 minutes longer.
Add the garlic; cook, stirring, for 30 seconds.
Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepperx.
Bring to a simmer. Cover the pan and remove from the heat. Let steam 5 minutes. Stir in the parsley.
Serve with soft polenta or mashed potatoes
Suggested Pairing: A Rioja from Spain.
Coq au vin
Coq au vin
Preparation
Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan.
Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.
Ingredients
3 tablespoons olive oil, divided
4 ounces diced pancetta (or bacon)
8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin (see note)
Salt
Freshly ground black pepper
1 large yellow onion, roughly chopped
4 cloves garlic, roughly chopped
¼ cup Cognac
2½ cups red wine, preferably Burgundy or Pinot Noir
2½ cups chicken broth
1½ tablespoons tomato paste
2 teaspoons balsamic vinegar
1½ teaspoons sugar
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 bay leaf
3 large carrots, peeled and cut into ½-inch chunks on the bias
8 ounces sliced cremini mushrooms
4 tablespoons unsalted butter, softened
4 tablespoons all-purpose flour
Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.
Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.
While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and ¼ teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.
Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.
Using a slotted spoon, transfer the cooked chicken to a plate.
Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you'd like the sauce a little thicker. Fish out and discard the bay leaf.
Using a fork and knife, pull the skin off of the chicken and discard.
Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary, then serve.
Coq Au Vin Blanc
Coq Au Vin Blanc
This recipe is from Audrey ( https://www.pardonyourfrench.com/?s=coq+au+vin) , this “Blanc” version, using dry white wine, is lighter, with brighter flavors and is just a little bit more elegant (so she says)
A Coq Au Vin is meant to use a whole bird, cut into pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts.
Ingredients
1 whole chicken (about 4lbs), cut in 8 pieces (see cooking notes)
Salt and black pepper, to taste
1 tbsp butter (14g), salted or unsalted
4 ounces bacon (4 strips/115g), sliced into 1/2-inch thick matchsticks
1 yellow onion, peeled and diced
1 garlic clove, peeled and finely chopped
1 large carrot or 2 medium (250g) cut into 1-inch thick rounds
¼ cup (62.5ml) Brandy or Cognac
½ bottle (375ml) dry white wine
1 cup (250ml) chicken stock
8 sprigs thyme
For the mushrooms:
1 tbsp butter (14g), salted or unsalted
227g button mushrooms, whole
6-8 pearl onions or small shallots, peeled
To finish:
1 tbsp butter (14g), salted or unsalted, at room temperature
1 tbsp flour
Preparation
At least 2 hours before you start cooking, rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture. Season with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can prep your veggies (carrots, onions, etc.) in the meantime.
In a large heavy-bottom skillet (or oven-safe pan), melt 1 tablespoon of butter and cook the bacon sticks over medium heat for 7-8 minutes until crispy. Set aside on a plate; do not wash the skillet.
Place the chicken pieces into the skillet and cook for 5 minutes on each side, until the skin is golden. Set aside with the bacon; do not wash the skillet.
Add the carrots, onion and garlic to the skillet and cook for about 10 minutes, stirring occasionally with a large wooden spoon, until lightly caramelized. Pour in the brandy (or cognac) and chicken stock, wine, and stir to combine – make sure to scrape off the bits from the bottom of the skillet. Add the chicken pieces back into the skillet and top with the bacon and sprigs of thyme. Bring to a simmer, cover with a lid and place in the oven. Cook for 30 minutes, until the chicken is cooked through and no longer pink in the middle.
While the chicken cooks in the oven, melt 1 tablespoon of butter in a pan over medium heat. Cook the mushrooms and shallots for about 10 minutes, until cooked through.
Remove the chicken from the oven. In a small bowl, mash together 1 tablespoon of butter and 1 tablespoon of flour and stir into the skillet with a fork (lumps may form at first, but they will dissolve as you stir). Add the pearl onions and mushrooms, and simmer over medium heat for about 10 extra minutes for the sauce to thicken slightly.
Season to taste with salt and pepper, and serve alongside white rice or mashed potatoes.
Coq au vin with Brussel Sprouts
Coq au vin with Brussel Sprouts
From the Melrose Family ( https://thenymelrosefamily.com/coq-au-vin-recipe/#recipe )
Preparation
In a large deep pan or Dutch oven melt the butter over medium heat. Add chicken pieces skin side down and cook, turning occasionally, until all sides have browned, approximately 10-12 minutes. Chicken will not be cooked through. Transfer chicken to a plate and set aside.
Add shallot and garlic to the same pan and cook until shallots begins to soften, 3-4 minutes.
Ingredients
8 Chicken pieces (thighs and legs)
kosher salt and pepper to taste
3 tablespoons butter
1 large shallot (diced)
2 garlic cloves (minced)
3⁄ 4 cups sliced smoked sausage
1 tablespoon all purpose flour
1 1⁄ 2 cup dry white wine
1⁄ 2 chicken broth
10 ounces Brussels sprouts
1⁄ 2cup heavy cream
1⁄ fresh lemon (juiced)
Add sausage and continue cooking until sausage begins to brown and shallots are translucent.
Sprinkle flour in skillet.
Add wine and cook for 3-4 minutes, scraping up any browned bits. When wine mixture has reduced slightly, stir in chicken broth.
Return the chicken to pan nestling it down into the broth.
Add heavy cream to pan and season with salt and pepper to taste. Continue to simmer at medium heat until chicken is cooked through, approximately 45 minutes.
While the chicken is cooking, trim brussels sprouts and cut in half.
Ten minutes before the chicken is finished cooking, add the brussels sprouts to the chicken. Add lemon juice and continue cooking 10 minutes to until chicken has is cooked through.
Garnish with lemon slices, if desired. Enjoy!
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