Re: Chicken Little French 720p Torrent
Arnau Cyr
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On to the bread. This recipe is absolutely delicious. Serve it with any meal, make toast, make crostini, just make this bread! Be patient, though. It's sticky and a tad bit tricky. I know you can do it!
As I read through Basque recipes, I learned the shepherd would place bread dough in a special iron pot and bury it in the coals of his campfire in the morning. After tending the flock all day, he would return to the pot of bread, which would be ready. The first piece would be cut from the top and given to the sheep dog. Since my dogs are herders (in need of a herd), this is for them. They didn't get any bread, but were very interested. The aroma and flavor of this bread is amazing. I didn't add the sage, but I know it would add great flavor.
Add all the ingredients together in a bowl, and mix well with a wooden spoon. When dough is no longer shaggy, turn out onto the counter, cover with the bowl, and allow it to rest about 5-10 minutes. Then, using a bench scraper to help, pull the dough toward you, fold over the top, pick up the dough and slap (upside-down) on the counter surface. Repeat until the dough no longer sticks to the counter. The dough will be smooth, very loose, and a little sticky. Use a dusting of flour to help shape the dough into a ball. Allow the dough to rise for about an hour until doubled. I used a baguette pan, and made a long loaf shape which was contained by the sides of the pan. You could use a cast enamel pot or bread pan to contain the bread. Allow the bread to rise a 2nd time for about 45 minutes. Bake at 350 for about 30 minutes, or until the loaf is golden brown and the internal temperature is 180 degrees F.
Here's the whole meal, tender chicken, aromatic vegetables in very flavorful broth, and warm wonderful bread. Let me know how your bread turns out! Stop by soon, I have a great apple dessert recipe for you.
When it comes to cooking traditional French food, most people think of a complex concoction of ingredients in a Le Creuset pot which has been simmering away on the stove for hours and hours la Julia Childs.
But with the popularity of fast-cook meals, 30 minute meals and the like, many traditional French dishes have been adapted for the busy cook, and this Creamy Tarragon Chicken recipe is one such delicious example.
My children are half-French, so I try to cook the occasional French meal at home so that they have some connection to their French heritage. Although, one could probably argue that their daily dose of croissants at breakfast should be enough to ensure that they do not forget their French roots!
Start by browning the chicken breasts in a large skillet or saucepan. You want the chicken to get a good colour and caramelisation on each side, and this is best achieved by letting the chicken sear on each side for at least 2 to 3 minutes until they are nicely coloured.
Next, add the chicken stock, cream and tarragon, and give everything a good stir, using your wooden spoon to scrape any caramelised bits from the pan. Simmer gently for a few minutes and then taste for seasoning.
Cannot find it anywhere, but I use a similar French recipe that begins by browning the chicken with salt and quite a bit of sugar for caramelization. Sugar and salt, if needed, was also added at the end to balance the acidity of the wine. No vegetables were used but using carrots, as in your recipe, sounds like a really good addition. Thank you.
Love this! Have made it a few times & having it for tea today. Easy to follow with few ingredients but delicious. Makes a refreshing change not having to go out & buy loads of ingredients which cost the earth & never to be used again! I swapped the cream for lighter creme fraich which works well & bit healthier. Thank you little bird!
Hi Darleen,
Yes, I love that kids in France eat what the adults eat. A few times at restaurants, the waiters will make a suggestion for the kids, which usually involves altering one of the existing menus slightly. I love it!
Tried it out seeing the reviews and it honestly turned out sosososooo goood! Im a fan of tarragon steaks and this is the best one ive had, plus at home!!
I skipped the wine though and added just a pinch on cheddar cheese and about half a tea spoon of mustard sauce to the terragon sauce and it did wonders for me!!
Used Saki instead of dry white wine. Had fresh tarragon in the herb garden, so used it and fresh parsley. Served it with rice pilaf and some sugar snap peas from the garden, steamed with garlic, shallot, and ginger.
Quick and delicious week-night recipe! Makes a big difference to get all the part ready to go (mise en place). I used Chicken Breasts, browned them for a little longer and covered them on a plate while I got the sauce going and they cooked perfectly in 10 minutes in the sauce. Fresh tarragon makes a big difference.
Good straight forward recipe. Used bone out chicken legs with skin on. Cut them in two. So much more flavor. Chicken and tarragon just as sweet as seafood and tarragon. Cream always makes me smile. Difficult wine choise. Went with an Alsace riesling. Worked really good.
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If you want to make this sandwich even more similar to the classic, you can buy chicken patties in the frozen section of your super market. Of course you will lose a little on the quality, but it will give you more of that true chicken patty feel.
This french onion chicken skillet is everything you love about French onion soup but on chicken. Juicy, seasoned chicken thighs are baked to perfection and topped with caramelized onions and melty gruyere cheese.
Yes, you can but be careful not to dry the chicken out, monitor the internal temperature, and remove it from the oven as soon as it hits 165. Dark meat retains more moisture and I find it to be more complimentary to this dish.
Delicious Keyo friendly chicken worthy of a 5* restaurant. I served it with cauliflower rice cooked with roasted garlic. This is a keeper. Our first Keto meal. I am certain it will be put in rotation.
I made a variation of Chicken Marbella for dinner the other night. Like many new recipes I try, I wanted to do a little research about the origin of the dish. The first recipe I found described the dish as an Italian-American preparation. The next several recipes, said the dish was French, hmmm. Puzzled, I looked further, and discovered that Marbella is a city on the Mediterranean coast of Spain (a beautiful place that I have actually traveled, though I was a bit to the east). The ingredients including olives, capers, garlic and prunes, seem to fit with the dish being more Spanish. Further research led me to Slow Burning Passion where I uncovered the story of Sheila Lukins, the Jewish New Yorker who is credited for developing the recipe. I was happy to read that Ms. Lukins did travel the Mediterranean, and was inspired by Spanish and North African cuisine. So, though it was born in New York, I still think of this as a Mediterranean dish.
I have seen this dish prepared two ways. One roasts the chicken thigh pieces in the oven while making the sauce on the stove top, and then adds the thighs to the sauce. The other, the one that I used, browns the thighs in a pan on the stove, sets them aside, makes the sauce using the drippings in the pan, and then returns the thighs to the pan, and finishes the dish in the oven.
An internal temp of 150F is fine, but when we get close to 140F, the meat around the bone takes on a reddish pink color due to the marrow inside. This is perfectly fine and safe to eat, but when serving this at a dinner party, some traditional, 165F chicken guests may refuse to eat it.
Hi, Chef John!
I do love your job.
I have made a lot of your dishes, specially the pasta ones.
And i recently travelled to Peru.
Man, have you tried LOMO SALTADO?
If you could post a video of you doing it, i would break down and cry.
Of happiness.
Before anyone decides to jump down his throat regarding his 150 degree cooking temp. Yes, 165 is what USDA recommends as that's the instant-kill temp zone. However, all harmful food bacteria dies at 150 degrees as long as you maintain that temperature for about 5 minutes (less for smaller poultry, closer to 5 for bigger birds). Furthermore, even if all bacteria isn't destroyed. Such as might be the case if you only keep the temp at 150 for 2 minutes. It would take a long while before the chicken re-grew enough harmful bacteria to be virulent (harmful to you). The instances where this might happen is if you kept the 150 temperature for only 1-2 mins and you let the bird sit unconsumed for over 45 minutes. This also implies that at some point in the cooking process between temperatures of 140-149 you may have killed enough bacteria to have the food be safe before it reaches 150. The point i'm trying to make is, food cooking temp is a dynamic thing. Not something set in stone. That said, if this is all just too much thinking for you. Getting it to 165 is always a safe bet.
Chef John,
Try as I might, I can't find a working video of your chestnut recipe. Could you please redo it on Food Wishes? The holidays are just around the corner and I'd like to roast them the way you did them. Thank you
Richie Malizia. Kk...@aol.com
Dear Chef John, This, first of all, is to let you know that I like your video recipes very much. Anayway, in recipie you plate te chicken on a mirepoix disch you believe you did a video on. I cannot find this video so my quesion is if you could provide a link to the recipie. Thx. Leonard
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