More Than Gourmetâ€™s Favorite Chicken Recipes
Table of Contents Slow-Cooked Chicken with 40 Cloves of Garlic ............................................................ 2 Slow-Cooked Chicken with Baby Potatoes..................................................................... 4 Chicken and Wild Mushrooms Supreme........................................................................ 5 Chef Mick's Old Fashioned Chicken Noodle Soup........................................................ 6
Slow-Cooked Chicken with 40 Cloves of Garlic Description It sounds crazy to cook chicken with so much garlic, but, trust us, the garlic sweetens and mellows as it is slowly braised in the Crock Pot, turning into a rich, aromatic sauce. This is our version of a classic French dish.
Ingredients Serves: 4 • • • • • • • • • • • • • • •
1 small chicken (about 3 pounds), cut into 6 pieces (legs, thighs, and breasts without backbones) Salt and ground black pepper All-purpose flour for coating 2 tablespoons vegetable oil 1/2 cup diced onions 1/2 cup diced peeled carrots 1/2 cup diced celery 40 cloves garlic, peeled (about 4 heads, see our tip below) 6 tablespoons all-purpose flour 1 cup dry white wine 2 cups More Than Gourmet Ready-to-Use Chicken Stock (or use 3/4 ounce Fond de Poulet Gold® dissolved in 2 cups hot water) 2 teaspoons dried Herbes de Provence 2 medium bay leaves 1/2 cup roughly chopped fresh parsley Salt and pepper
Methods/steps Coat the chicken pieces with flour and pat off the excess. Season the chicken pieces with salt and pepper. In a large, heavy pan, warm the oil over medium heat. Brown chicken pieces lightly on all sides, 8 to 10 minutes. Transfer the chicken to a 6- to 8-quart slow cooker. Discard all but 1 tablespoon of oil from the pan. Turn the heat to medium-low and add the onions, carrots, celery, and garlic to the pan. Cook for 10 to 12 minutes, stirring occasionally, until the garlic is lightly browned. Stir in the 6 tablespoons of all-purpose flour. Add the wine and stock and bring to a simmer, stirring, until the mixture thickens, then pour it over the chicken in the slow cooker. Add the bay leaves and Herbes de Provence, and stir to mix. Cover the slow cooker and cook for 3 to 4 hours on high or 6 to 7 hours on low.
Transfer the chicken to a serving platter. Remove the bay leaves from the sauce and stir in the parsley. Season to taste with salt and pepper, pour the sauce over the chicken, and serve.
Additional Tips After you separate the garlic heads into cloves, here's how to peel them: Place the garlic cloves in a medium-size metal mixing bowl, then place another metal mixing bowl of the same size (or a metal baking sheet) inverted over the top. Holding the bowls firmly together, shake the garlic vigorously for 1 minute. When you remove the top bowl, you'll find that most of the cloves are peeled. Peel the remaining ones by gently crushing each clove under the blade of your chef's knife and pulling off the loosened peel.
Slow-Cooked Chicken with Baby Potatoes Description A great one-dish meal: chicken, potatoes, mushrooms, escarole, and roasted red peppers simmered in a savory mixture of white wine and our Ready-to-Use Chicken Stock, with a whiff of tarragon.
Ingredients Serves: 4 • • • • • • • • • • • • • • •
1 small chicken (about 3 pounds), cut into 6 pieces (legs, thighs, and breasts without backbones) All-purpose flour for coating 2 tablespoons vegetable oil 3 tablespoons chopped shallots 3 tablespoons all-purpose flour 8 ounces mushrooms, sliced 1/2 cup dry white wine 2 cups More Than Gourmet Ready-To-Use Chicken Stock (or use 3/4 ounce Fond de Poulet Gold® dissolved in 2 cups hot water) 3/4 pound baby red potatoes, left whole 1/2 pound escarole, chopped 2 tablespoons chopped fresh tarragon 2 commercially prepared roasted red peppers, diced 1 tablespoon capers Juice of one lemon (2-3 tablespoons) Salt and ground black pepper
Methods/steps Coat the chicken with flour and pat off the excess. Heat the oil in large skillet over medium heat. Add the chicken and brown lightly on all sides, 8 to 10 minutes. Remove the chicken from the pan and transfer it to a 6- to 8-quart slow cooker. Discard all but 1 tablespoon of oil from the skillet. Add the shallots and cook, stirring, for 1 to 2 minutes. Add the mushrooms and cook, stirring, for 3 to 4 minutes. Stir in the 3 tablespoons of flour. Add the wine and chicken stock and bring the mixture to a simmer, stirring until it thickens. Add the potatoes to the chicken in the slow cooker, and pour the wine-stock mixture over chicken and potatoes. Cover and cook for 3 to 3 1/2 hours on high for 6 to 6 1/2 hours on low. Adjust the cooker to high and add the escarole. Move the chicken pieces to the top, cover, and cook about 45 minutes more, or until the escarole is tender. Stir in the tarragon, peppers, and capers. Add the lemon juice and season to taste with salt and pepper.
Chicken and Wild Mushrooms Supreme Description Savor chunks of tender chicken and wild mushrooms bathed in a creamy sauce and served up in crisp puff pastry. With some fresh chives sprinkled over the top, you have a dish ready for company or family in short order.
Ingredients Serves: 4-6 • • • • • • • • • •
1 tablespoon canola oil 1 medium onion, diced 2 cups sliced wild mushrooms (about 8 ounces) 1/2 teaspoon dried thyme Salt and ground black pepper 2 containers (11 ounces each) More Than Gourmet White Wine Sauce 3 tablespoons heavy cream 2 cups diced cooked chicken Puff pastry shells, baked according to manufacturer's instructions and warmed in a 200-degree oven Snipped fresh chives, for garnish
Methods/steps 1. Heat a large skillet over medium heat. Add the oil, and then the onion, mushrooms, thyme, and a sprinkle of salt and pepper. Sauté the vegetables, stirring frequently, about 5 minutes, until they are lightly browned and tender. 2. Reduce the heat to low and add the More Than Gourmet White Wine Sauce, stirring to combine. Simmer for 5 minutes, stirring occasionally. 3. Whisk in the cream, stir in the chicken, and simmer 2 minutes more, until the chicken is warmed through. Season to taste with more salt and pepper if needed. 4. To serve, ladle the chicken and mushroom sauce into the warm puff pastry shells, and sprinkle with the chives.
Chef Mick's Old Fashioned Chicken Noodle Soup Description A classic comfort food that's simple to prepare with our Fond de Poulet Gold. This recipe comes to us from the kitchen of Chef Michelangelo (Mick) Rosacci of Tony's Market in Denver. Dish it up in warm bowls, add a dusting of grated Parmesan, sit back, and enjoy.
Ingredients Serves: 8 • • • • • • • •
10 cups water 2 1/4 ounces Fond de Poulet Gold® 1 1/2 cups sliced carrots 1 cup sliced celery 4 ounces dry Italian tagliatelle or other egg noodles 1 cup frozen peas, thawed 3 cups cooked chicken, shredded or diced Salt and ground black pepper
Methods/steps Bring the water to a simmer in a large soup pot. Add the Fond de Poulet Gold® and whisk until it is dissolved. Add the carrots and celery and simmer for 20-30 minutes. Add the noodles, cover the pot, and simmer until the noodles and vegetables are tender. Add the peas and chicken, stir to combine, and cook just another minute or two, until the soup is warmed through. Season to taste with salt and pepper.
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