Tag Archives: whole chicken

Creamy Braised Chicken with Jura Wine and Morels

Or, as the French would say “Poulet au Vin Jaune de Jura” — which is the best chicken you can find slowly simmered in wine. Now obtaining the Jura wine was problematic, but we found you can substitute 1 1/3 cups white wine with 2/3 cup dry sherry (fino) for the 2 cups of vin juane de Jura. If the end result was any indication, the Jura wine was not missed at all—the meal was fabulous!

According to the online article that accompanied this recipe “The luxurious recipe typically calls for an AOP Poulet de Bresse, a super-high-quality chicken raised in the Alpine region of the same name. While some American farmers are raising the breed stateside, the original French specimens are rarely available in the United States, so in the absence of the “real deal,” use the nicest free-range chicken you can find.” And so we did…

To the sauce, add as many morels as you can afford. When in season, fresh morels are easily substituted for dry—just replace the soaking liquid in the recipe with an equal amount of chicken stock. Well, finding dried morels was easier said than done. After scouring four different grocery stores with no luck, oddly enough it was the least upscale supermarket where we finally scored!

And even though the directions do not indicate to cut the morels, ours were quite large so we quartered them after their 30-minute soak.

Creamy Braised Chicken with Wine and Morels

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 oz. dried morels (about 1½ cups)
  • 14 cup plus 1 Tbsp. all-purpose flour, divided
  • One 3- to 4-lb. free-range chicken
  • 4 Tbsp. unsalted butter, divided
  • 1 large shallot, finely chopped (¾ cup)
  • 1 medium garlic clove, finely chopped (1 tsp.)
  • 2 cups vin jaune de Jura, divided*
  • 5 sprigs of fresh thyme
  • 1 bay leaf
  • 8 oz. crème fraîche
  • Kosher salt and freshly ground black pepper, to taste
  • Crusty bread, noodles, or rice, to serve

Instructions

  1. In a small pot, bring 1 cup of water to a boil. Inspect the morels for visible dirt or grit, and brush them off with a moist paper towel. Once the water boils, turn off the heat and add the morels to the water, and set aside to soak. (If the morels aren’t fully submerged, stir them occasionally to make sure they all become rehydrated.)
  2. Pat the chicken dry with a paper towel and use kitchen shears or a boning knife to trim off the wing flats and tips, reserving them for another use. Separate the chicken into 7 pieces: 2 breasts (on the bone and connected to the wing drum), 2 thighs, 2 drumsticks and the backbone. Transfer the chicken pieces to a large bowl, season lightly with salt and pepper, then sprinkle with ¼ cup of flour and toss until the chicken is coated evenly on all sides.
  3. In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. When the butter begins to bubble, and working in batches as needed so as to not crowd the pan, add the chicken parts (including the backbone) skin side down in one layer and cook, turning occasionally, until browned all over, about 25 minutes per batch. Transfer the chicken to a platter and set aside.
  4. Add the shallots and garlic to the pan and cook, stirring occasionally, until the shallots soften and lose their color, 3–4 minutes. Using your fingers or a slotted spoon, scoop the morels out of their soaking liquid (reserving the liquid), then add them to the pot and continue cooking for another minute.
  5. Add 1½ cups of the wine to the pot and cook for a few seconds, stirring and scraping the bottom of the pan. Return the chicken to the pot and bring to a simmer. Strain the reserved morel soaking liquid through a very fine mesh sieve or coffee filter and add it to the pot along with the thyme and bay leaf. Lower the heat to low, partially cover, and cook at a gentle simmer, turning the chicken occasionally until the thigh meat is very tender, 40–50 minutes.
  6. Use tongs to transfer the chicken pieces to the platter and set aside. Return the pan to medium heat and continue simmering the cooking liquid until it has reduced by about a third, 10–12 minutes. Season to taste with additional salt and pepper if needed.
  7. On a cutting board or a plate, use a fork to mash the remaining butter and flour together to form a paste. Whisk the paste into the braising liquid and cook until it begins to thicken, about 3 minutes. Lower the heat to low, then whisk in the crème fraîche and ¼ cup of wine. Return the chicken to the pot and simmer together until the sauce has thickened and coats the back of a spoon, 10–12 minutes.
  8. Remove and discard the bay leaf, thyme stems, and chicken backbone. Add the remaining ¼ cup of wine and cook one more minute more, just to combine the flavors. (Do not cook off the alcohol in this final addition, which is meant to enhance the flavors of the wine added earlier in the process.) Serve hot, with crusty bread, noodles, or rice on the side.

*NOTE: If unable to locate Jura wine, substitute 1 1/3 cups white wine with 2/3 cup dry sherry (fino).

http://www.lynnandruss.com

Recipe by Tammie Teclemariam for Saveur

Cast Iron Skillet Chicken

Let’s be honest, 2020 has been the most trying year overall—on so many levels. So when it comes to food, it makes sense to throw in a couple of comfort meals to soothe the soul and bring back memories of simpler times. One of my favorite comfort-inducing dinners is crispy-skinned roast chicken with homemade gravy, creamy mashed potatoes and a side veg.

And simple in the fact that you use just one pan, a large cast-iron skillet. The poultry, the vegetables and the gravy all do their magic in the same pan. Of course if you add some garlicky, creamy mashed potatoes, you’re on your own there. We had leftovers from another meal and just reheated them, making a perfect vehicle in which to ladle the gravy.

Not able to purchase a 5-pound chicken we went with the biggest we could get our hands on weighing in at just over 4 pounds. We thought the smaller size might mean less cooking time, but in the end, it took just as long as the recipe indicates for a 5-pounder: 1 hour, 25 minutes.

Don’t be afraid to season the chicken generously. Salt and pepper not only makes the chicken taste good; they help render the fat, yielding a crispy, crackly crust—and who doesn’t love that? Sprinkle salt and pepper inside and outside the chicken for the best flavor. And for even more flavor, stuff the chicken with aromatics such as citrus, garlic, and/or herbs.

Check the chicken temperature about one hour in, the bird probably won’t be done yet, but you can turn the onions and carrots so that they get moisture all over and won’t dry out.

The Hubs realized the proportion to make the roux was incorrect so we changed the amount of flour from one tablespoon to two. His formula for every one cup of liquid, you need one tablespoon of fat and one tablespoon of flour. Therefore with two cups of chicken broth, we needed two tablespoons each of fat and flour.

Oh and don’t toss the luscious onions and garlic. Simply serve the onions mixed with the carrots; then squeeze some of those roasted garlic cloves right into the gravy which will also help thicken the sauce and add a touch of comfort-food goodness. We even went so far as to squeeze some onto our plates and mash it around to drag the chicken through.

Next time we make this, I’m going to switch out the citrus and herbs for orange and rosemary.

Cast-Iron Skillet Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. lemon zest
  • Zested lemon cut in quarters for cavity
  • 3 tsp. kosher salt, divided
  • 1 (5-lb.) whole chicken, giblets removed
  • 1 (16-oz.) package carrots, peeled and cut into 5-inch pieces
  • 1 large sweet onion, root-end intact, cut into wedges
  • 1 head garlic, tips cut off, plus more cloves for cavity
  • 4 sprigs fresh thyme, plus more for cavity
  • 2 Tbsp. olive oil
  • 2 Tbsp. all-purpose flour
  • 2 cups chicken broth, preferably homemade
  • ½ tsp. ground black pepper
  • Garnish: fresh thyme sprigs

Directions

  1. In a small bowl, combine zest and 2 teaspoons salt. Pat chicken dry with paper towels. Gently loosen skin from chicken, keeping skin intact. Rub salt mixture under skin and all over chicken. Place lemon halves, thyme and a few extra garlic cloves inside chicken cavity. Tie legs with kitchen twine. Refrigerate overnight.
  2. Preheat oven to 425°. Let chicken stand at room temperature for 30 minutes.
  3. Place carrots, onion wedges, garlic head, and thyme in a 12-inch cast-iron skillet. Place chicken on top of vegetables. Rub chicken with oil, and sprinkle with remaining 1 teaspoon salt.
  4. Bake until a meat thermometer inserted in thickest portion registers 165°, about 1 hour and 25 minutes, covering with foil to prevent excess browning, if necessary. Let stand for 10 minutes.
  5. Remove chicken, carrots, onions and garlic from skillet; whisk in flour. Pour in broth, and cook over medium heat, whisking constantly, until thickened. Stir in pepper. Serve gravy with chicken. Garnish with thyme, if desired.

http://www.lynnandruss.com

Adapted from a recipe found on southerncastiron.com