Chicken En Saucisse Recipes

LE POUSSIN EN SURPRISE

Steps:

• Combine marjoram, rosemary, 1 teaspoon thyme and basil with salad oil in small pot. Simmer over low heat for 10 minutes. Strain through fine sieve and discard herbs. Drown bird in oil and add wine. Marinate for 3 hours, refrigerated
• Meanwhile, fry pork fat in heavy saucepan until mostly rendered. Remove and discard crisp fatty pieces. Add onion and shallot. Lower heat and add remaining thyme and bay leaf. Add chicken livers and cook until browned. Remove bay leaf and pass liver mixture through a meat grinder or sieve.
• After bird has marinated, preheat oven to 350 degrees F. Dry bird thoroughly inside and out with paper towels and place sieved 'pate' into rear cavity. Remold bird to its natural shape and secure both ends with poultry pins, then truss. Season bird with salt and white pepper, coat with clarified butter, and roast at 350 degrees F. for 45 to 60 minutes, until nicely browned and tender. Remove from the oven.
• Turn up oven to 450 degrees F. Cut 1 (20 by 18-inch) sheet of parchment paper in a heart shape. Grease well with clarified butter or oil. Place cooked chicken on one side of the heart, remove string and pins and enclose it in paper, pleating edges together to secure (use staples, if you have to!). Heat a little oil in large skillet and add parchment package. The air inside will expand, forcing the package to 'blow up'. When fully expanded, grease the outer surface and place in oven until lightly browned and remove immediately. To serve, open bag and cut bird in two.

FENNEL, CHANTERELLE, AND CHICKEN EN CROUTE

Steps:

• Preheat oven to 350 degrees F.
• Stuffing: Saute chanterelles, leeks, and onions until transparent. Add wine and let boil and reduce until almost dry. Add heavy cream and reduce until thick. Season with salt and pepper. Let cool completely.
• Make a slit on side of breast and using the back of a wooden spoon, open the slit into a pocket. Stuff it with the mushroom mixture.
• In a hot, ovenproof skillet, saute chicken in butter. Turn when slightly brown and place in oven and bake for 5 minutes. Remove from oven, pour off excess grease, and set breasts aside to rest.
• Place pan on stove, add the leeks, onion, and fennel. Let cook until translucent. Add the garlic and Herbes de Provence and stir until aromatic. Deglaze with the Chablis and season with salt and pepper. Let simmer for 5 minutes. Remove from heat and let cool.
• Roll out the puff pastry dough and halve width-wise into two short rectangles. Place a chicken breast in the bottom half of the dough. Top with half the fennel sauce. Fold the long part of the dough over the chicken and press the edges to seal with a fork. Brush with egg white wash. Poke a design in the top of the crust with a knife. Bake for 15 minutes.