Chicken With Roquefort Cream Sauce Recipes

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PAN-ROASTED CHICKEN IN CREAM SAUCE



Pan-Roasted Chicken in Cream Sauce image

This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.

Provided by Sam Sifton

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 chicken, 4 to 4 1/2 pounds, cut into pieces, or some combination of chicken parts on or off the bone, approximately 3 pounds
Kosher salt to taste
2 tablespoons olive oil
12 to 15 morels or other wild mushrooms, approximately 3 1/2 ounces
1/4 cup Cognac
1 1/2 cups chicken stock, homemade or low-sodium
2/3 cup heavy cream
1/2 cup Madeira wine
1 tablespoon unsalted butter
1 tablespoon crème fraîche or Greek-style yogurt
2 teaspoons finely chopped savory
1 tablespoon finely chopped tarragon
1/2 tablespoon finely chopped parsley, to finish

Steps:

  • Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
  • Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
  • Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
  • Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
  • Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.

CHICKEN WITH ROQUEFORT CREAM SAUCE



Chicken With Roquefort Cream Sauce image

The herbes de Provence used in this recipe is typically found in the cooking of Southern France. They can be purchased at specialty foods stores and some supermarkets in the States.

Provided by annconnolly

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
3 1/2 lbs chicken, cut into 8 pieces
1 cup whipping cream
1/4 cup dry white wine (pinot gris works well)
5 garlic cloves, minced
1 teaspoon herbes de provence or 1 teaspoon dried thyme, crumbled
3/4 cup crumbled Roquefort cheese
chopped fresh chives

Steps:

  • Heat oil in heavy large skillet over medium-high heat.
  • Season chicken with pepper.
  • Add chicken to skillet and cook until golden brown on all sides, about 8 minutes.
  • Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is.
  • tender and cooked through, turning once, about 20 minutes.
  • Transfer chicken to platter.
  • Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes.
  • Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken.
  • Garnish with chives and serve.

Nutrition Facts : Calories 831.8, Fat 68.5, SaturatedFat 25.5, Cholesterol 262.6, Sodium 193.2, Carbohydrate 3.3, Fiber 0.1, Sugar 0.2, Protein 46.4

ROQUEFORT CHICKEN BREAST



Roquefort Chicken Breast image

Make and share this Roquefort Chicken Breast recipe from Food.com.

Provided by Denise in NH

Categories     Chicken

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

8 boneless skinless chicken breast halves
1/2 lb Roquefort cheese or 1/2 lb blue cheese, crumbled
salt and pepper
4 tablespoons butter
1 pint sour cream
1 -3 teaspoon minced garlic (I love garlic and use a lot)

Steps:

  • Season chicken with salt& pepper.
  • Lightly brown on both sides in butter.
  • Place chicken in a 13x9 baking dish that has been sprayed with cooking spray (pam, etc.).
  • In bowl, mix sour cream, garlic and cheese and pour over chicken.
  • Bake at 350 for 45 minutes- 1 hour.
  • Enjoy!

CHICKEN WITH ROQUEFORT CREAM SAUCE



Chicken with Roquefort Cream Sauce image

Provided by Nana K. Varnedoe

Categories     Cheese     Chicken     Dairy     Poultry     Low Carb     Quick & Easy     Spring     Bon Appétit     Paris     France

Yield Serves 4

Number Of Ingredients 8

3 tablespoons olive oil
1 3 1/2-pound chicken, cut into 8 pieces
1 cup whipping cream
1/4 cup dry white wine
5 garlic cloves, minced
1 teaspoon herbes de Provence or dried thyme, crumbled
3/4 cup crumbled Roquefort cheese
Chopped fresh chives

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add chicken to skillet and cook until golden brown on all sides, about 8 minutes. Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is tender and cooked through, turning once, about 20 minutes.
  • Transfer chicken to platter. Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken. Garnish with chives and serve.

BOBBY FLAY'S CHICKEN WITH ROQUEFORT



Bobby Flay's Chicken With Roquefort image

This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato. The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced.

Provided by Jeff Gordinier

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/4 cup clover honey
1/2 cup aged sherry vinegar
Kosher salt and ground black pepper
8 tablespoons (1 stick) unsalted butter at room temperature
1/4 cup crumbled Roquefort cheese at room temperature
4 skin-on boneless chicken breasts, 8 ounces each
2 tablespoons canola oil
4 sprigs fresh rosemary, plus more for garnish.

Steps:

  • Heat oven to 400 degrees. Put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. This sweet deglazed sauce is called a gastrique. Season to taste with salt and pepper. Keep warm.
  • Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.
  • Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer. Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.
  • Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the gastrique. Garnish with rosemary.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 24 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 747 milligrams, Sugar 17 grams, TransFat 1 gram

STEAKS WITH ROQUEFORT SAUCE



Steaks With Roquefort Sauce image

This recipe came to me when I was doing a Spanish themed party for a Hemingway book. Everyone LOVED the sauce so much I try to make it all the time. However, if you don't like bleu cheese, I wouldn't try it. I also substitute whiskey for the brandy, or any liquor that isn't sweet.

Provided by CASSUNFIRE

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 35m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 tablespoon olive oil
4 (5 ounce) beef sirloin steaks
salt and coarsely ground black pepper to taste
2 tablespoons brandy
1 cup heavy cream
3 ounces Roquefort cheese, crumbled
Italian flat leaf parsley, for garnish

Steps:

  • Melt the butter and heat the oil in a skillet over high heat. Season steaks with salt and pepper, and quickly sear on both sides. Reduce heat to medium, and continue cooking steaks 5 minutes on each side, or to desired doneness. Remove from skillet and keep warm.
  • Pour brandy into the skillet and stir to loosen browned bits from bottom. Stir in cream, and return to a boil. Cook and stir until sauce is thick enough to coat the back of a spoon. Mix cheese into the sauce until melted. Pour over the steaks to serve. Garnish steaks with parsley.

Nutrition Facts : Calories 613.4 calories, Carbohydrate 3.9 g, Cholesterol 191.6 mg, Fat 50.8 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 27.1 g, Sodium 516.9 mg, Sugar 0.3 g

ROQUEFORT SAUCE



Roquefort Sauce image

Make and share this Roquefort Sauce recipe from Food.com.

Provided by Jan-Luvs2Cook

Categories     High In...

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

1 slice butter
1 shallot, chopped
100 g Roquefort cheese, cubed
150 ml double cream
2 teaspoons brandy

Steps:

  • You will need just a knob of butter. The cream must be Double (Heavy) cream or it will split when being cooked.
  • In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured.
  • Turn the heat up and add the Brandy, stirring for a minute.
  • Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream.
  • Don't let it boil or it will go too runny and may curdle.
  • Stir until heated through and serve immediately.

Nutrition Facts : Calories 520.5, Fat 49.4, SaturatedFat 30.9, Cholesterol 165.1, Sodium 975.7, Carbohydrate 4.8, Sugar 0.1, Protein 12.7

ROQUEFORT SAUCE



Roquefort Sauce image

Categories     Sauce     Cheese     Quick & Easy     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 7

1/4 cup minced shallot
2 tablespoons unsalted butter
1 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup milk
1 cup crumbled Roquefort (about 1/4 pound)
2 tablespoons minced fresh parsley leaves

Steps:

  • In a small heavy saucepan cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and boil the mixture until the liquid is reduced to about 1 tablespoon. Whisk in the flour and cook the mixture, whisking, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Reduce the heat to low, whisk in the Roquefort, a little at a time, whisking until it is melted and being careful not to let the mixture boil, and strain the sauce through a fine sieve into a bowl. Stir in the parsley, season the sauce with salt and pepper, and serve it with roasted or grilled beef, veal, or pork.

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