Poulet Forestieres Recipes

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POULET FORESTIERES



Poulet Forestieres image

Forestiere is a French term meaning "of the forest," referring to dishes (usually poultry, meat or game fowl) garnished with potatoes, bacon and wild mushrooms. This dish is considered to be one of the Continental European Classics and one that is underrecognized outside of France.

Provided by Member 610488

Categories     Chicken Breast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17

3 tablespoons flour
salt and pepper, to taste
2 boneless skinless chicken breasts or 3 boneless chicken thighs, cut in half
2 teaspoons vegetable oil
1 teaspoon butter
2 slices applewood smoked bacon, cut into small pieces or 1/2 cup ham, diced very small
2 tablespoons shallots or 2 tablespoons onions, minced
2 cups sliced mushrooms (chanterelles, morels and porcini)
2 cups reduced-sodium chicken broth
1/2 cup dry white wine
1 fluid ounce glass cognac
1 tablespoon fresh parsley or 1 tablespoon fresh chives
1/2 cup whipping cream
1 medium potato, peeled (use Yukon Gold potato)
1 tablespoon butter, melted
1 1/2 teaspoons milk
1/4 cup fresh sage, chopped

Steps:

  • Combine 2 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in shallow dish. Dredge chicken breasts in flour mixture. Heat 2 teaspoons oil in a non-stick pan over medium heat. Add chicken and cook for 3-4 minutes per side, or until golden on outside and no longer pink inside. Remove and keep warm.
  • Add 1 teaspoon butter to the pan. Add bacon/ham pieces as well as the shallots or onions and cook, stirring for 5 minutes. Add mushrooms and saute for 5 minutes or until softened and browned. Add remaining 1 tablespoon flour and cook, stirring for 30 seconds.
  • Pour in stock, wine and cognac and bring to boil, stirring. Cook 5 minutes or until slightly thickened. Reduce heat to low, stir in parsley or chives and whipping cream. Season and return chicken to pan and simmer until mashed potatoes are ready to plate, stirring occasionally.
  • While chicken is simmering, place the potato in a pan of cold water, boil then simmer until you can pierce with a fork. Drain. Using a potato masher, slowly add the butter, milk and sage and mix until smooth and creamy. You may not need all of the butter or milk, depending on your potato and how it mashes.
  • Put a dollop of mashed potato in the centre of each plate and arrange the chicken around it. Pour the sauce over and serve.

SAUCE FORESTIERE (WILD MUSHROOM SAUCE)



Sauce Forestiere (Wild mushroom sauce) image

Provided by Craig Claiborne

Categories     condiments, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 pound wild mushrooms such as Black Forest, cepes or porcini
1/4 pound fresh mushrooms
Salt to taste if desired
1 tablespoon butter
3/4 cup heavy cream
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper

Steps:

  • Coarsely chop mushrooms; there should be about 2 cups of each.
  • Bring enough water to cover mushrooms to boil and add salt to taste. Add mushrooms and cook about 1 minute. Drain immediately. Put mushrooms in cheesecloth and squeeze to extract most of liquid.
  • Put mushrooms into the container of food processor or electric blender and blend as fine as possible. There should be about 1/2 cup.
  • Melt butter in saucepan and add mushrooms. Cook briefly and add cream, salt, pepper, nutmeg and cayenne pepper. Let simmer 5 minutes. Serve with roast meats, poached eggs, steamed fish, broiled chicken or roast rack of lamb (see recipe).

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 8 grams, Sodium 163 milligrams, Sugar 2 grams, TransFat 0 grams

POULET DE PROVENCAL



Poulet de Provencal image

This always reminds me of an aromatic day in Eze, France.

Provided by beutifldrmer

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 14

2 teaspoons olive oil
1 teaspoon butter
2 ½ tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3 large cloves garlic, chopped
4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
⅓ cup chicken stock
1 large shallot, chopped
2 cups cremini mushrooms, chopped
⅓ cup chicken stock
¼ teaspoon herbes de Provence, crumbled
1 ½ teaspoons balsamic vinegar
salt and ground black pepper to taste
2 slices provolone cheese, halved

Steps:

  • Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
  • Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
  • Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 8.1 g, Cholesterol 77.2 mg, Fat 10 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 4.2 g, Sodium 388.3 mg, Sugar 2.3 g

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