Tag Archives: Chicken

Grilled Chicken with Watermelon Salsa

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This easy grilled chicken has a hint of spice that perfectly complements fresh, bright watermelon salsa. Impress your guests at your next barbecue with this taste of summer.

Serves 6 to 8

Ingredients:
1 pound chicken thighs
1 pound chicken drumsticks
3 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons ground ginger
A pinch of cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
1 small watermelon, cut into chunks
1/4 bunch fresh mint
1/4 bunch fresh basil
1 lime
4-6 ounces feta cheese, crumbled

Directions:
Set a grill to medium-high heat. Place the chicken thighs and drumsticks in a large bowl and coat with olive oil. Mix together chili powder, garlic powder, cumin, ginger, cayenne pepper and salt and black pepper, to taste. Toss spice mix with chicken. Cook chicken over hottest part of the grill for 5-8 minutes each side or until grill marks form.

Lower heat and cook for an additional 10–12 minutes, or until an internal thermometer reads 165°F when inserted into the thickest part of the flesh. For best results allow chicken to rest, loosely covered with foil, for at least 10 minutes.

While chicken cooks, dice the watermelon into smaller cubes and place in a large bowl. Tear the basil leaves, if large, chop the mint and juice the lime. Add the basil, mint and lime juice to  the watermelon. Toss in the feta cheese. Season with salt and pepper to taste. Serve chicken with watermelon salsa.

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Dali Chicken

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This classic dish  appears on P. F. Chang’s  restaurant menu as tender slices of chicken breast wok-tossed with dried red chilies, potatoes and scallions in a signature spicy sauce. And we discovered the secret ingredient was cumin. Who knew?!!!

We are still perfecting the recipe in our test lab, so please stay tuned, the recipe will follow shortly.

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Grilled Chicken with Peach BBQ Sauce

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NOTE:
This recipe was originally published on my blog, A Girl and Her Girl” , in August 2016.

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Sweet Southern Tea-Brined Grilled Chicken

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Sweet Ice tea is basically the “House Wine” that graces every Southern Table and it is enjoyed throughout the year, not just as refreshing drink fir the summer. For the tastiest chicken ever, brine a whole cut-up chicken in the South’s signature beverage–sweet tea with lemon.  A brine will help make the meat more tender and juicy.Just a hint of tea, brown sugar, and rosemary makes an irresistible combination for the best grilled chicken you will find on this side of the Mason-Dixon Line.

 

Serves 6 to 8

Ingredients:
6 to 8 single Orange Pekoe tea bags*
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
2 (6-inch) fresh rosemary sprigs
1 tablespoon freshly cracked pepper
2 cups ice cubes
One 3 1/2-to 4-pound cut-up whole chicken*
Olive oil, for grilling
Fresh rosemary, for garnish
Lemon wedges, for serving

Directions:
Bring 4 cups water to a boil in a 3-quart heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.

Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. Mixture should be cold before adding chicken.

Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours.

On the next day,  prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Remove the chicken from the brine, pat dry with paper towels, lightly coat with oil, and sprinkle with a little black pepper. Grill the chicken without moving it until grill marks form, 4 to 6 minutes. Flip and grill until just cooked through (160°F), 4 to 6 minutes more. Let rest for a few minutes before serving.

Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.

Season the chicken with salt and pepper.

Light one side of grill, heating to 300° to 350° (medium) heat; leave other side unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 40 to 50 minutes or until done. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.

*Cook’s Notes:
You can used 2 large family- style Lipton Tea bag in place of the Orange Pekoe Tea Bags

Six to eight bone-in chicken thighs with the skin on can be used in the place of a whole cut up chicken.

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Chicken Noodle Soup with Herbs and Petite Green Peas

Chicken soup with egg noodles and petite peas
Photo Credit: Sun Basket, 2017

Grilled Chicken & Mozzarella Ravioli

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A simple filling of grilled chicken meat and mozzarella cheese, makes a delicious ravioli that goes perfectly with a creamy Alfredo sauce for a light lunch or dinner. Fresh herbs like parsley and thyme sprinkled over as a garnish also adds color and flavor to the dish.

This was an experiment and exact measurements were not used, but I am perfecting the recipe, everything from scratch and will be sharing it with you all.

 

 

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Coconut Braised Chicken

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This perfectly braised fragrant chicken stew is a cultural transformation of Asian, Central and South American ingredients—coconut, Mexican chorizo, cilantro and lime.

Serves  4

Ingredients:
2 Tablespoons canola oil
3 whole chicken legs
3 chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste
½ pound fresh Mexican chorizo, casings removed
1 medium onion, thinly sliced
1 Tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 dried chile de árbol, finely crushed
3 cups unsweetened coconut milk
1 pound baking potatoes, peeled and cut into 2-inch pieces
1 Tablespoon unsalted butter
2 Tablespoons fresh lime juice, plus lime wedges for serving
Cilantro sprigs, for garnish

Directions:
Preheat the oven to 425° F.

In a large enameled cast-iron casserole or Dutch oven, heat the oil.

Season the chicken with salt and pepper.

Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate, and set aside.

Add the chorizo and onion to the casserole or Dutch oven and cook, stirring to break up the meat, until the onion is translucent, cooking for about 5 minutes.

Stir in the ginger, garlic and chile and cook until fragrant, cooking for about 1 minute.

Add the coconut milk, potatoes and chicken to the casserole or Dutch oven and bring to a simmer.

Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter. Taste and adjust the seasoning with salt.

To serve, spoon the braised chicken and potatoes into shallow bowls. Garnish with cilantro sprigs and serve with lime wedges.

Note:
This recipe was featured on the NBC TODAY Food Club webpage in November 2015.

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CREPES DE VOLAILLE VERSAILLAISE

DSC00434 (2).jpgCREPES DE VOLAILLE VERSAILLAISE
(Chicken Crepes with Asparagus and Mushrooms)

This classic French dish with Italian origins is a perfect main course that can be served during Spring Brunch.

Serves 8

Ingredients:
For the Filling:
6 tablespoons unsalted butter
¼ cup all-purpose flour
1-1/4 cups whole milk
1-1/4 cups chicken broth (See Cook’s Notes)
¼ cup chopped shallot
½ cup chopped mushrooms
2 cups finely chopped cooked chicken (See Cook’s Notes)
3 tablespoons medium-dry Sherry
1 pound thin asparagus, trimmed

For the Crepes:
¾ cup all-purpose flour
½ teaspoon salt
Pinch of freshly grated nutmeg
1-1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 teaspoon unsalted butter, melted

For the Finishing Sauce:
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoons unsalted butter

1/2 cup shredded Gruyere cheese, for garnish

Special Equipment:
A 3-quart flameproof ceramic or enameled shallow baking dish

Directions:
TO make the filling: Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until veloute sauce is silky and thick, about 25 minutes. Reserve ½ cup sauce for topping.

Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into veloute sauce along with chicken and Sherry.

Cut tops from asparagus and set aside. Cut enough stalks into ¼-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 3 minutes.

Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into veloute sauce with salt and pepper to taste.

TO make the crepes: Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.

Heat a dry 7-to 8-inch nonstick skillet over moderately high heat until hot, and then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on a plate.

ASSEMBLE and bake the crepes: Preheat oven to 350 °F. Spread ¼ cup filling across center of 1 crepe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crepes in same manner, fitting them snugly. Bake in middle of over 15 minutes.

MAKE the finishing sauce while the crepes a baking: Stir together yolk, 2 tablespoons cream, and reserved ½ cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, and then fold into yolk mixture.

Spoon the finishing sauce over crepes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes. Heat butter in skillet, then add reserved asparagus tips and toss until warm.

Place 2 crepes on each of 8 plates and top with asparagus tips. Garnish with Gruyere cheese and serve.

Cook’s Notes:
Fish stock or water can be used as a substitute if shellfish is being used in place of the the chicken.

About 9 ounces of chopped cooked shrimp, lobster or crab-meat can be substituted for the cooked chicken.

The filling and crepes can be made 2 days ahead and kept separately, covered and chilled in the refrigerator.

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Poulet Basquaise

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Poulet Basquaise (Basque-Style Chicken)

When most people think of the Basque Country, they think of Spain.

Bilbao began the so-called Guggenheim effect. You see, the opening of the GuggenheimGuggenH.jpg Museum in Bilbao in northern Spain in 1997, shows how an imaginatively designed museum commissioned by an energetic mayor can help turn a city around. Visitors’ spending in Bilbao in the first three years after the museum opened raised over ($110m) in taxes for the regional government, enough to recoup the construction costs and leave something over.  In 2012, more than 1m people visited the museum, at least half of them from abroad. This was the third-highest number ever, so the building continues to attract visitors even though the collection on display is modest. Other cities without historic cultural centers now look to Bilbao as a model for what vision and imagination can achieve……hence the “Bilbao Guggenheim Effect”.  In addition, San Sebastián has all those Michelin star restaurants. And Pamplona, notoriously, lets bulls run through its streets once a year.week-pamplona_2611466b.jpg

The Basques are an ancient people who have inhabited this territory for thousands of tt2years.The Basque Country is made up of three distinct  administrative regions (the Autonomous Communities of the Basque Country and Navarre in Spain and the Northern Basque Country in France)  and  seven provinces, three of which are in southwestern France.

44MapBasquecolToday, the Spanish part is an autonomous region with a Basque government, while the French part answers to the central government in Paris. The Spanish side has had a strong independence movement, which has lately been eclipsed by Catalonia’s. At the height of its activity in the latter part of the last century, ETA, the Basque separatist group, did most of its fighting on the Spanish side, saving the French side as a hideout…….but I digress. That is another history lesson for another time.

Basque cuisine is influenced by the abundance of produce from the sea on one side and the fertile Ebro valley on the other. The great mountainous nature of the Basque Country has led to a difference between coastal cuisine dominated by fish and seafood, and inland cuisine with fresh and cured meats, many vegetables and legumes, and freshwater fish and salt cod. The French and Spanish influence is strong also, with a noted difference between the cuisine of either side of the modern border; even iconic Basque dishes and products, such as txakoli from the South, or Gâteau Basque (Biskotx) and Jambon de Bayonne from the North, are rarely seen on the other side.

Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques also embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. And last but not least, in keeping with the Mediterranean diet, olive oil is more commonly used than butter in Basque cooking.

And with all of that local produce  available to the Basque, it is no wonder that Poulet Basquaise  or Chicken Basquise (or Basque Chicken)  is a local favorite. Chicken Basquaise is a dish that defines the simple elegance of French Basque cooking.

So, I know you are asking, “exactly what is Chicken Basquaise”?  Well, first of all, a basquaise is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. Chicken Basquaise originated in the town of   Soule . Originally consisting of vegetables and bread, this dish typical consists of  browned chicken pieces, then cooked in a casserole with a Pipérade, which is a mixture of ripe tomatoes , red and green peppers, garlic, onions and Espelette pepper.

And before you start to  cook this dish, you will need to make the Pipérade before you begin.10987_piperade_3000

Pipérade trumpets the versatility of French Basque cuisine.  This simple sauté is enlivened with the local cured pork, Bayonne ham, and a spicy paprika known as piment d’Espelette. In my version of this dish, I added a little of bit of Creole smoked sausage and bacon, for smokiness. Pipérade  is  great over braised chicken and baked fish, but you can also heed Julia Child’s advice and use it to top a plain omelette. Simply divine!

Chicken Basquaise is guaranteed to make your heart sing and your belly cry out for more. This  is a dish where Espelette peppers and chicken go together like the French and kissing,…….. Chicken Basquaise is a dish to smooch over. So make it a date – Chicken  Basquaise is one meal you’ll want to enjoy and get up close and personal with!

Serves 4

Ingredients:
6 medium tomatoes
4 chicken quarters, leg and thigh portions, skin on
1 Tablespoon plus 2 teaspoons olive oil
4 ounces thinly sliced Bayonne ham, cut into 1/2-inch squares
4 ounces smoked sausage, sliced
4 ounces bacon, diced
4 medium yellow onions, halved and thinly sliced
3 medium garlic cloves, minced
2 Tablespoons fresh Italian parsley, coarsely chopped
1 Tablespoon fresh thyme leaves, coarsely chopped
1 Tablespoon fresh marjoram leaves, coarsely chopped.
1 medium dried bay leaf
2 medium red, yellow, or orange bell peppers, seeded and sliced lengthwise into 1/4-inch strips
2 medium green bell peppers, seeded and sliced lengthwise into 1/4-inch strips
Kosher salt, to taste
Ground black pepper, to taste
2 teaspoons piment d’Espelette
2/3 to 3/4 cups chicken stock
2 Tablespoons chopped fresh parsley, for garnish

Directions:
Bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place the tomatoes in the boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain and immediately immerse the tomatoes in the ice water bath. Using a small knife, peel the loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds, then core and coarsely chop the remaining flesh. Set aside.

Rinse chicken pieces and pat dry with paper towels. Season well with salt and freshly ground pepper. Heat oil over medium-high heat in a 3-1/2- or 5-quart casserole or large Dutch oven.

When oil shimmers, add chicken pieces in a single layer (do this in batches, if needed) and let cook until very brown, turn, and repeat until pieces are well-browned all over, about 10 minutes per batch. Remove browned pieces to a plate and set aside. Discard excess oil and wipe out the pot with paper towels.

To the same pot, add 1 tablespoon of the oil. When the oil shimmers, add the ham, smoked sausage and bacon and cook, stirring occasionally, until it’s golden brown, about 8 minutes. Using a slotted spoon, transfer the meat mixture to a plate and set aside.

Return the pan to heat, add the remaining 2 teaspoons oil, and, once heated, add the onion and garlic. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in the herbs and pepper slices and season well with salt and pepper. Cover and cook, stirring rarely, until the peppers are slightly softened, about 10 minutes.

Deglaze the pot with wine and scrape the bottom of the pan with a wooden spoon or spatula.

Add the chicken stock. Stir in the diced tomatoes, meat mixture, and piment d’Espelette. Return the chicken to the pot.  Reduce heat, cover with a lid and simmer until chicken is cooked through, about 45 minutes.

To serve, remove the bay leaf  and sprinkle fresh parsley over the chicken. Serve with rice or potatoes, on the side, if desired.

Suggested wine pairing: Domaine Ilarria Irouléguy Rouge, France.

Go all-in on the Basquaise with a not-well-known Basque wine. Made from a blend of Tannat, Cabernet Franc, and Cabernet Sauvignon, Irouléguy’s not a delicate wine, but nor is it as big as wines made with these varieties in the New World. Its smoky flavor and dark fruits will merge nicely with the rustic onions, garlic, and red Espelette peppers in the sauce!

Cook’s Notes:
The traditional recipe calls for 2 pounds fresh cubed tomatoes, but one 14-ounce can of whole peeled canned tomatoes can  also be used as a substitute, in this recipe.

It is also a tradition to use a  3- to 3-1/2-pound broiler chicken, cut into 8 pieces, for this dish. You can always  ask your butcher to cut up the chicken for you at your local grocery store.

Bayonne ham is a cured ham product from the French Basque country. If you can’t find it in your local area, you can always use prosciutto or bacon.

Piment d’Espelette is France’s only native pepper, and it is so highly revered that it is protected by AOC status. It has a nice heat and is worth seeking out at a gourmet grocery or online. If you have trouble finding it, you can substitute cayenne pepper or paprika.

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Thank you so much!

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Poulet Rochambeau

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Poulet Rochambeau (Chicken Rochambeau)

The tradition of Réveillon, the dinner parties held by the French on Christmas Eve is alive and well in New Orleans.  In order to stay awake until Midnight Mass, French families would draw out dinner right up till it was time to leave for church.

That means lots of good Creole-French food, of which Chicken Rochambeau is one of my favorites dishes. This is a great dish to make around holiday time because it calls for roast chicken, and there’s bound to be lots of roast chicken or turkey leftovers around many a New Orleans household at Christmas time.  Traditionally, this Louisiana Creole dish is half a chicken (breast, leg, and thigh), which is boned , leaving the skin intact. The chicken is then  roasted and served as a layered dish – first a slice of baked ham, followed by a brown, Rochambeau sauce made of chicken stock and brown sugar, with a final nap of Béarnaise sauce covering the chicken

Personally, I like to serve this dish with a rich  Marchand de Vin Sauce. which I used in this recipe. The  traditional brown sugar sauce is listed below, if you want to serve the dish in that  fashion.

Trying  to find the origins of this dish is just as elusive as the Scarlet Pimpernel.  Antoine’s,  the  oldest family-run restaurant  in the United States, established   in New Orleans, Louisiana  in 1840, is famous for this chicken dish. The story is that the restaurateur Antoine Alciatore,  a French immigrant and the restaurant’s namesake, created the dish to honor the Comte du Rochambeau.

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The most famous Frenchman known in America was the Marquis de Lafayette, an American Revolutionary hero who has  parks named in his honor throughout the United States. However there is another French aristocrat who fought on the side of the Americans during the Revolutionary War and has been long neglected by history and his name was Jean-Baptiste Donatien de Vimeur, Comte de Rochambeau (1725 – 1807). In 1780, he was was given the rank of Lieutenant General along with 7,000 troops to help George Washington defeat the British. Eventually his forces left Rhode Island for Connecticut to join Washington on the Hudson River. This culminated in the march of their combined forces, the siege of Yorktown, and (along with the aid of the Marquis de Lafayette) the defeat of Cornwallis.

Upon his return to France, Rochambeau was honored by King Louis XVI and was made governor of the province of Picardy. He supported the French Revolution of 1789, and on 28 December 1791 he and Nicolas Luckner became the last two generals created Marshal of France by Louis XVI. When the French Revolutionary Wars broke out, he commanded the Armée du Nord for a time in 1792 but resigned after several reversals to the Austrians. He was arrested during the Reign of Terror in 1793–94 and narrowly escaped the guillotine. He was subsequently pensioned by Napoleon and died at Thoré-la-Rochette during the Empire.

A statue of Rochambeau by sculptor Ferdinand Hamar was unveiled in Washington, D.C.’s Lafayette Square, by President Theodore Roosevelt on 24 May 1902, as a gift from France to the United States. The ceremony was made the occasion 300px-comte_de_rochambeau_statue_dcof a great demonstration of friendship between the two nations. France was represented by ambassador Jules Cambon, Admiral Fournier and General Henri Brugère, as well as a detachment of sailors and marines from the battleship Gaulois. Representatives of the Lafayette and Rochambeau families also attended.

In 1934, American A. Kingsley Macomber donated a statue of General Rochambeau to the city of Newport, Rhode Island. The sculpture is a replica of a statue in Paris. It was from Newport that General Rochambeau departed with his army to join General Washington to march on to the Siege of Yorktown.

Ironically, Lafayette Square in New Orleans has neither a statue of Lafayette, nor one in Rochambeau’s honor, but the city does have a way of creating monumental culinary dishes. Antoine’s Restaurant in New Orleans is famous for its Poulet Rochambeau.

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Serves 4

Ingredients:
4 slices French bread toast, 1/2 inch thick rounds, toasted under the broiler on both sides
4 large slices roast chicken
4 large slices boiled or baked ham
1 Tablespoon minced parsley
Dash Worcestershire sauce
salt and pepper to taste
1 cup Béarnaise Sauce
1 cup Marchand de Vin Sauce (See Recipe Below)
Parsley, finely chopped for garnish (See Recipe Below)

Directions:
Heat a large skillet over medium high heat and fry the ham. Warm the chicken slices.

To assemble:
In the center of two heated serving plates, place the French bread rounds. Next, place the ham and top with a generous portion of Marchand de Vin. Place the chicken on top of the Marchand de Vin, finish the dish with a generous portion of Bearnaise. Garnish with the chopped parsley.

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Marchand de Vin Sauce
3 Tablespoons unsalted butter
1/2 cup finely minced ham
1/2 cup finely chopped scallions
1/2 cup finely chopped mushrooms
2 Tablespoons minced garlic
2 tablespoons all purpose flour
1 1/2 cups beef stock
3/4 cup red wine
Salt, to taste
Freshly Ground Black Pepper to taste.
Dash of Cayenne

Directions:
To make the Marchand de Vin Sauce: Melt the butter in a heavy saucepan and sauté the ham, scallions, mushrooms, and garlic over medium heat until the whites of the onions are translucent. Add the flour and cook, stirring often, for about 5-7 minutes. Add the beef stock and red wine  and bring to a boil. Add seasonings. Let simmer for about 40 minutes. The sauce should  be thick enough to coat the back of a spoon. Set sauce aside until ready to serve.

Béarnaise Sauce
2 sticks unsalted butter
2 Tablespoons finely chopped shallots
2 Tablespoons tarragon vinegar
1 teaspoon crushed black peppercorns
Pinch of salt
1 teaspoon dried tarragon
2 egg yolks
1 Tablespoon cold water

Directions:
To Make the Béarnaise Sauce: Add the butter in a small heavy saucepan and let it melt slowly. Skim off the foam that rises to the surface. Heat the shallots, vinegar, peppercorns, salt and tarragon in another saucepan and cook until all the liquid evaporates. Remove from the heat and let the saucepan cool slightly. Add the egg yolks and the water to the shallots.

Return the saucepan to the stove and stir the yolk mixture vigorously over very low heat. Do not overheat or the mixture will curdle. Remove the saucepan from the heat and place it on a cold surface. Add the melted butter, about 2 tablespoons at a time, stirring vigorously after each addition. After incorporating the butter, remove from the heat and set aside until ready to serve.

For the Chicken Rochambeau with Brown Sugar Sauce

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Ingredients:

Brown Sugar Sauce
1 stick unsalted butter
3 Tablespoons all purpose flour
1 cup light brown sugar
Salt, to taste
1/4 cup dry vermouth

Directions:
Prepare the brown sugar sauce by melting the butter in a medium saucepan over medium heat.  Add flour and whisk until mixture is a caramel color.  Slowly whisk in the brown sugar ,salt and vermouth.  Increase heat to medium high and whisk constantly until mixture is  slightly thickened, and thick enough to coat the back of a spoon, about 3 minutes.

Prepare the  toasts, ham , chicken and Béarnaise sauce as indicated above.

To assemble:  Spoon a portion of the brown sugar sauce to the center of the  plate. Place the French bread toast on top of the brown sugar sauce and add the  ham on top of the bread. Top the ham with a generous amount  Béarnaise sauce. Garnish with parsley and serve.

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Thank you so much!

TODAY.com Parenting Team FC Contributor

TODAY.com Parenting Team FC Contributor

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