Jacques Pepins Chicken With Cream Sauce Recipes

JACQUES PEPIN'S CHICKEN WITH CREAM SAUCE

Steps:

• Cut the chicken into eighths with a knife or poultry shears, leaving most of the bones and removing only the back and ribs
• (You can also have your butcher or meat counter cut the chicken for you or just buy parts
• ) Peel the onion, leaving the root intact
• Cut in half
• Prepare the bouquet garni
• Season the chicken pieces evenly with salt and pepper
• Preheat a heavy-bottomed, 12-inch (30 cm) skillet with a lid over medium
• Add the oil and the 2 tablespoons (28 g) butter
• Sauté the chicken pieces, skin-side down, for 6 to 8 minutes
• The skin should only be slightly browned
• Turn the chicken pieces over
• Add the white wine, chicken stock, bouquet garni and onion
• Simmer gently, covered, for 30 to 35 minutes
• Knead together the softened butter and the flour (beurre manie)
• When the chicken is fully cooked (internal temperature should be at least 165°F [74°C]), remove the pieces from the skillet to a serving platter
• Discard the bouquet garni and the onion
• Bring the sauce to a boil and reduce to 1 cup (235 ml)
• Whisk in the beurre manie
• Add the cream and bring back to a simmer for 3 to 5 minutes
• Whisk to avoid scorching
• Stir in the tarragon, pour over the chicken, and serve

JACQUES PEPIN'S CHICKEN THIGHS

Steps:

• Preheat oven to 175F.
• Cut extra skin and fat off each thigh. Cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly.
• Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper.
• Place chicken into non-stick skillet, skin side down, on high heat.
• When chicken starts to sizzle, cover and reduce heat to medium. Cook for 16-18 minutes. If browning too quickly after 10 minutes, reduce heat to low.
• Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. Pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken.
• Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently.
• Add 1/4 tsp salt and 1/4 tsp pepper and white wine. If any liquid has accumulated on the platter in the oven, add that liquid to the pan.
• Cook over high heat for 1 minute, to reduce the liquid a bit.
• Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve.

CHICKEN IN MUSTARD SAUCE (JACQUES PEPIN) RECIPE - (5/5)

Steps:

• Sprinkle meat with salt and pepper, flatten with mallet with parchment paper. Heat oil in skillet over med-high. When it's hot, brown chicken for one-and-a-half minutes on each side. Mix in the onions and continue to cook for one minute. Sprinkle flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour. Remove the meat to a serving platter and keep warm. Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard, stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after mustard has been added. Place the chicken pieces in the sauce and warm over low heat for 10-15 minutes to develop flavor. Serve the chicken with sauce.

JACQUES PEPIN'S BASIC ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
• Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
• When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.