CHICKEN PIERRE RECIPES

CREAMY LEMON CHICKEN THIGHS RECIPE | ALLRECIPES

Creamy Lemon Chicken Thighs Recipe | Allrecipes image

Tender dark-meat chicken thighs and drumsticks baked in a rich, creamy white sauce.

Provided by Destiny Elizabeth Glynn

Categories Chicken Thighs

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 14

Ingredients

6 chicken thighs
6 chicken drumsticks
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons ground paprika
2 tablespoons salted butter
4 sprigs fresh thyme leaves
2 cloves minced garlic
2 tablespoons all-purpose flour
½ cup white wine
½ cup chicken stock
lemon, juiced
½ cup heavy whipping cream
¼ cup grated Parmesan cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place chicken in a large bowl and coat generously with salt, pepper, and paprika.
Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish.
Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish.
Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.

Nutrition Facts : Calories 247.2 calories, CarbohydrateContent 5.2 g, CholesterolContent 79.8 mg, FatContent 16.6 g, FiberContent 0.4 g, ProteinContent 16.9 g, SaturatedFatContent 6.6 g, SodiumContent 557.1 mg, SugarContent 0.2 g

CHICKEN MARENGO RECIPE - NYT COOKING

Chicken Marengo Recipe - NYT Cooking image

In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine, tomatoes and parsley and cook covered until done, about 10 minutes longer.

Provided by Pierre Franey

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 3-pound chicken cut into serving pieces
Salt to taste, if desired
Freshly ground pepper, to taste
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups thinly sliced mushrooms (about 1/2 pound)
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1/2 cup dry white wine
2 cups cored and cubed red ripe tomatoes, or use canned tomatoes
1/4 cup tomato paste
1/2 cup chicken broth
2 sprigs fresh parsley

Steps:

Sprinkle the chicken with salt and pepper to taste.
Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

Nutrition Facts : @context http//schema.org, Calories 703, UnsaturatedFatContent 30 grams, CarbohydrateContent 15 grams, FatContent 48 grams, FiberContent 5 grams, ProteinContent 48 grams, SaturatedFatContent 15 grams, SodiumContent 1465 milligrams, SugarContent 8 grams, TransFatContent 0 grams

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