Chicken A La Tartare Recipes

CHICKEN A LA TARTARE

Steps:

• Clean broiler and split in half.
• Melt butter in a frying pan and place the chicken in it.
• Chop parsley, onion, mushrooms and garlic; add to butter with salt and pepper.
• Cover frying pan and allow broiler to simmer for 15 minutes, turning it occasionally to absorb seasonings.
• Remove chicken from pan; dip in bread crumbs and broil until well-browned.

OLD BAY CHICKEN WITH TARTAR SAUCE

Steps:

• Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the olive oil, mustard, lemon zest, Old Bay, sweet paprika and cayenne in a small bowl.
• Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Rub the chicken with the olive oil mixture; set aside while you make the tartar sauce.
• Make the tartar sauce: Combine the mayonnaise, lemon juice, parsley, cornichons, mustard, dill and capers. Refrigerate until ready to serve.
• Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
• Top the chicken with the tartar sauce.

CHICKEN TARTARE

Steps:

• Slit the chickens up the breast and spread them out, skin side up. Flatten them with the broad side of a cleaver or your hand. Turn them over. With a sharp knife remove the breast bone and cut halfway through the backbone so that the chickens are nicely flat; this is simple to do, as the flattening process will have loosened the bones.
• Preheat the oven to 350 degrees.
• Butter a couple of roasting pans with a little of the melted butter. Put a chicken in each, skin side up. Do not be put off by their rather froglike appearance. Pour over each one 2 tablespoons melted butter and sprinkle them with 2 heaping tablespoons parsley and the scallions. Season.
• Cover with buttered wax paper or parchment and roast for about 40 minutes or until the juices run clear.
• Remove the paper and sprinkle each evenly with bread crumbs, baste with the pan juices and set the pans under a moderate grill - you will have to do one at a time, most likely - and leave them for 5 to 10 minutes to brown.
• Meanwhile, mix the remaining parsley with the shallots, tarragon, chervil, mustard, vinegar and oil, and season with salt and pepper.
• When the chickens are done cut each into four and serve with the sauce on the side.

CHICKEN A LA QUEEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
• Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
• Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
• Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
• Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

CHICKEN CACCIATORE

Steps:

• Reserve chicken wings for another use. Remove skin from chicken; halve breasts crosswise; you will have 6 pieces of dark meat and 6 pieces of light meat.
• Heat a deep 10-inch skillet or 6-quart Dutch oven over medium heat until hot. Add half the chicken pieces; cook until browned, about 8 minutes, turning once. Transfer to a plate. Repeat with remaining chicken.
• In same pan, heat 1/2 tablespoon olive oil. Add mushrooms; cook on medium-high, stirring, until softened and browned, about 7 minutes. Transfer to a bowl.
• Add remaining 1/2 tablespoon oil to pan; add onions, peppers, and garlic; cook on medium-high, stirring occasionally, until golden, about 4 minutes. Pour in wine; bring to a boil. Cook until almost evaporated, about 3 minutes. Add tomatoes and broth; return chicken to pan. Simmer, turning occasionally, until meat is tender and sauce is thickened, about 1 hour. Stir in mushrooms. Cook linguine in a large pot of boiling salted water until al dente. Drain; serve with chicken and sauce. Garnish with basil or parsley if desired.

CURRY-SPICED CHICKEN WITH A TARTARE OF PEAS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the oil with the curry powder, and rub this all over the chicken. Transfer to a roasting tin and cook for 1 hr 30 mins. To check if the chicken is cooked, insert a skewer between the thigh and the breast - the juices should run clear. Remove and allow to rest for 20 mins, loosely covered with foil.
• Meanwhile, fry the bacon until crisp in a dry, non-stick pan. Remove and leave to cool slightly. Pulse the peas separately to a rough purée in a blender, or using a hand blender.
• Mix the peas together with bacon, shallot, marjoram, chives, the splash of olive oil, a sprinkle of ground ginger, and season with salt. Serve alongside the chicken.

CHICKEN A LA KING I

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.