Chicken Pierre Recipes

CHICKEN BREASTS PIERRE

Steps:

• In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
• In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

CHICKEN PIERRE

Steps:

• Line a baking sheet with parchment paper. Then in a bowl combine the flour, garlic powder, salt, and pepper. Mix and set aside.
• Slice the chicken breasts into 1/2-inch medallions.
• Dredge the medallions in the flour mixture.
• Lay the chicken in an even layer onto the parchment lined sheet pan, allowing the flour to bond to the slices for 5 minutes. (Hint: measure spices while the chicken rests)
• Meanwhile, heat a large heavy-bottomed Dutch oven or pan over medium-high heat. Once hot add the butter and heat another 30 seconds. Brown the chicken on all both sides.
• Remove from the pan and drain the slices on paper towels.
• In the same pan, add the stewed and diced tomatoes, chicken stock, brown sugar, distilled white vinegar, and Worcestershire sauce and stir. Add the salt, chili powder, mustard powder, celery seed, garlic, and hot pepper sauce.
• Stir and bring to a boil, reduce heat to medium-low and return the chicken to the pan. Cover and simmer 50 minutes until the chicken is tender.
• Serve over jasmine rice with brown butter roasted carrots or your choice of veg.

CHICKEN BREASTS PIERRE

Steps:

• In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
• In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

CHICKEN PIERRE

Steps:

• Mix first 9 ingredients in a bowl, and set aside.
• Combine ingredients 10 - 12 in a shallow dish or bowl.
• Heat butter in large saute pan over medium high heat.
• Once butter has melted, coat chicken in flour mixture and place in pan.
• Cook chicken for 3 minutes per side (just to brown the outside).
• Remove chicken from pan and place on a paper towel lined plate.
• Immediately add the sauce mixture, and the 2 cans of stewed tomatoes.
• Once the sauce is boiling return the chicken to the sauce, reduce heat and simmer, covered for 35 -40 minutes.
• Uncover the mixture for the last 10 minutes to allow the sauce to thicken.

CHICKEN BREASTS WITH LEMON

Steps:

• Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
• Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
• Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
• Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
• Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

CHICKEN DRUMSTICKS PIERRE

Steps:

• Mix together the flour, salt and pepper.
• Dust the drumsticks with the seasoned flour.
• Melt the butter in a skillet with a lid.
• Brown the chicken over medium heat on all sides.
• Remove the chicken from the pan and drain on absorbent paper.
• In the same pan, combine the tomatoes thru hot pepper sauce; bring to a boil.
• Reduce the heat and return the chicken to the pan.
• Cover and simmer about 45 minutes.
• Serve with pan juice.
• Good over white or brown rice.

PIERRE FRANEY'S ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees.
• Stuff the chicken with the bay leaf, thyme and garlic. Sprinkle inside and out with salt and pepper to taste. Truss the chicken with string.
• Place the chicken in a shallow roasting pan. Rub with the oil. Place the chicken on its side and scatter the neck, gizzard, liver and onion halves around it.
• Place the chicken in the oven and roast it 20 minutes, basting occasionally. Turn the chicken on its other side. Roast for 20 minutes, basting occasionally. Remove all the fat from the roasting pan. Place the chicken on its back. Add the butter, chicken stock and water. Roast for 20 minutes longer, basting. When cooked, the chicken should be golden brown all over and no red juice should flow when the joint between the thigh and leg is pierced with a fork. Use a fork and lift the chicken up to let the cavity juices flow into the pan. Baste the chicken with the juices.
• Untruss the chicken. Remove and discard the bay leaves, thyme and garlic. Carve the chicken into serving pieces. Place the roasting pan on top of the stove. Bring the pan gravy to the boil, stirring and scraping. Serve chicken with hot gravy.