Tag Archives: Chicken

Papa Poulet…or Poulet Saute au vinaigre

17 Jun

Some quality french cooking for the best Dad in Chez Davies. I saw Henry Harris cook this yesterday on Saturday Kitchen and instantly thought, winner! The recipe is from the bbc website. It takes a little time but is definitely worth it. All my family loved the deep flavours which come from the slow cooked chicken with rich tomatoes, white wine, and mustard tamed with cream and subtle tarragon. I used a whole chicken which I then jointed into thighs, breast, legs, and drumsticks but you could equally use pre-portioned chicken thighs and legs. Bones equal flavour so please make sure you leave them in. I served ours with very buttery mash and some roasted celeriac and rosemary. This will serve 4 (2 adults and 2 hungry children!)

Ingredients

  • 1.5kg/3lb 5oz free-range chicken
  • 1 tbsp olive oil
  • salt and pepper
  • 2 tomatoes, blanched and skinned
  • knob of butter
  • 1 tsp tomato puree
  • 2 garlic cloves, finely chopped
  • 50ml/2fl oz red wine vinegar
  • 125ml/4fl oz white wine
  • 500ml/18fl oz chicken stock
  • 1 heaped tsp Dijon mustard
  • 250ml/9fl oz whipping cream
  • 1 tbsp chopped fresh tarragon

Preparation method

  1. If using a whole chicken, cut it up and divide the breast into 2 sections. You should end up with around 10 pieces.
  2. Preheat the oven to 180C/350C/Gas 4.
  3. Heat a splash of oil in a large, wide, lidded, oven-proof pan.
  4. Season your chicken and fry until golden.
  5. Meanwhile, quarter the skinned tomatoes and scoop out the seeds. Keep the pulp.
  6. Dice the tomato flesh into a small dice and put to one side.
  7. Remove the chicken from the pan and set to one side.
  8. Tip out the fat and add the butter. Stir in the tomato purée and cook for two minutes to cook out the purée. Add the garlic and tomato pulp and cook for a further minute to dry out the pulp.
  9. Add the vinegar and reduce until it has all but disappeared. Add the wine and reduce in volume by a third. Then add the chicken stock and bring up to a simmer.
  10. Taste to check the seasoning, and add salt and freshly ground black pepper as necessary.
  11. Return the chicken to the pan, cover with a lid and transfer to the oven.
  12. Bake for a further 20 minutes or until the chicken is cooked through.
  13. Lift the chicken from the pan and set aside and keep warm.
  14. Strain the sauce through a sieve into a clean pan and bring back to a boil.
  15. Whisk in the mustard and stir in the cream, then simmer and reduce to thicken slightly.
  16. Check the seasoning a final time and then add the diced tomato and tarragon.
  17. To serve, pour the sauce over the chicken and serve.
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Cacciatora comfort

24 Feb

This needs a little forethought but it’s actually pretty simple. It’s a slow cook well worth waiting for, cacciatora transforms the humble chicken thigh into a rich, hearty meal packed with deep flavours that will satisfy the coldest soul this February. This Jamie recipe from Jamie’s Italy works brilliantly with cannellini or butter bean mash, and is an excellent supper party staple.

You will need

  • 2kg Chicken pieces ( thighs and legs work well)
  • 8 Bay leaves
  • A couple of sprigs of Rosemary
  • 3 cloves of garlic ( crush one, slice two)
  • Half a bottle of Chianti
  • Some flour
  • Olive oil
  • 6 Anchovy fillets
  • A handful of green or black stoned olives
  • 2 tins of plum tomatoes
  • Salt and pepper

Season the chicken with salt  and pepper place in a large bowl cover with the red wine . Add the bay leaves, rosemary and crushed garlic. Cover and leave to marinate at least overnight (This marinating is the key to your end result having a rich intense flavour, so if time is short do this the night before so it ready to cook the next evening.) The next day you chicken will be deep purple in colour this is what we want.

Preheat your oven to 180c ( gas mark 4). Drain your marinated chicken keeping the liquid. Dry the chicken with kitchen paper then dust each piece with some seasoned flour. Heat the oil in a large ovenproof pan. Fry each pice so the outside begins to brown and crisp up. Remove the chicken pieces and put to one side.

Now cook your sliced garlic in the same pan. As soon as it starts to turn colour put in the anchovies, tomatoes and olives. Stir to break up the tomatoes and then slide the chicken pieces back into the sauce.

Once bubbling nicely cover with a well fitting lid and then leave to bake in your warm oven for about one and a half hours. You may find a layer of oil on the top after cooking. Skim this off before serving. The cannellini bean mash couldn’t be simpler. Drain and rinse a tin of cannelini beans. In a small saucepan heat some olive oil with a bruised clove of garlic. Pour this flavoured oil over your beans and mash roughly. This recipe will feed a hungry six just make sure you supply copious amounts of Chianti to make this a true Italian experience.

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