CHICKEN MADEIRA RECIPES RECIPES
CHICKEN LIVER PâTé RECIPE | BBC GOOD FOOD
James Martin's luxuriously rich dinner party starter can be made up to two days in advance for fuss-free entertaining - serve with toasted brioche, cornichons and chutney.
Provided by James Martin
Categories Starter
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side.
- Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars.
- Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance.
- Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.
Nutrition Facts : Calories 539 calories, FatContent 43 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 1 grams fiber, ProteinContent 20 grams protein, SodiumContent 0.5 milligram of sodium
TOP SECRET RECIPES | BJ'S RESTAURANT AND BREWHOUSE ...
Menu Description: "Our marinated chicken breast coated with Parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun-dried tomatoes, fresh basil and Parmesan cheese." This re-creation lays out a great way to prepare that 4-pack of chicken breasts you dropped into your shopping cart. While you're at the market, head down the aisle where the Asian foods are parked and pick up some Japanese breadcrumbs, also called "panko" breadcrumbs. Combining these coarse breadcrumbs with shredded Parmesan cheese makes a crispy breading for the chicken that doesn't even need a sauce to taste good. Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience. You'll want to plan ahead a bit for this dish since the chicken fillets will need to marinate in the brine solution for 2 to 3 hours. This dish goes great with the clone recipe for BJ's White Cheddar Mashed Potatoes. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 3 hours 40 minutes0S
Prep Time 1 hours 50 minutes0S
Cook Time 1 hours 50 minutes0S
Number Of Ingredients 20
Nutrition Facts : Calories 600 calories
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Total Time 30 minutes
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Cuisine American
From delish.com
Total Time 30 minutes
Category nut-free, easy chicken, spring, dinner
Cuisine American
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From foodnetwork.com
Reviews 4.7
Total Time 1 hours 40 minutes
Category main-dish
Cuisine french
Reviews 4.7
Total Time 1 hours 40 minutes
Category main-dish
Cuisine french
- Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
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CHICKEN-LIVER PâTé RECIPE - NYT COOKING
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 207 per serving
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Reviews 5
Total Time 20 minutes
Calories 207 per serving
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
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RAYMOND BLANC CHICKEN LIVER PARFAIT | FRENCH RECIPES
For Raymond Blanc's chicken liver parfait recipe, and other great recipes, visit Red Online.
From redonline.co.uk
Total Time 0S
Category dinner party, dinner
From redonline.co.uk
Total Time 0S
Category dinner party, dinner
- Preheat the oven to 130°C/gas mark 1. Rinse and drain the chicken livers well. Put the Madeira, port, shallots, thyme, garlic and Cognac into a small saucepan and bring to the boil over a high heat. Let bubble to reduce by a third, then remove from the heat and set aside. In a blender, purée the raw livers with the reduced alcohol and flavourings.Now add the eggs, one at a time, blending for three to four minutes until the mixture is silky smooth. Gradually incorporate the warm melted butter. Season with the salt and pepper. To mould the parfait, line the base of the terrine with greaseproof paper. Pass the contents of the blender through a fine sieve into the terrine mould, forcing them through the sieve with the back of a ladle. Cover the surface closely with a piece of greaseproof paper and lay a piece of foil loosely over the top of the mould. Stand the terrine in a roasting tray and pour enough boiling water into the tray to come two-thirds of the way up the side of the terrine. Cook in the oven for forty five minutes to one hour, until the terrine reaches 6770°C in the middle. Remove the terrine from the water bath and leave to cool for thirty minutes, then refrigerate for at least thirty minutes to chill.Kitchen Secrets
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