One Pot Chicken and Potatoes
Learn how to make my one-pot chicken and potato dinner a great Sunday night dinner idea that will bring everyone to the table! So easy and delicious!
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One-Pot Chicken and Potatoes (Coming Soon!)
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BETH’S 1-POT CHICKEN AND POTATOES
Serves 4 (*For a printable version click here:
INGREDIENTS:
1 tbsp (15 ml) olive oil
10-12 chicken thighs, skin on, bone-in
salt and pepper to taste
Herbs de Provence, to taste
12 ounces (340g) small “Dutch Baby” potatoes, sliced in half
2 tbsp (15g) of flour
Pre-Mix Broth Mixture in a Small Pitcher or bowl:
1 cup (240ml) chicken broth
¼ cup (60ml) white wine (or ¼ cup more broth)
2 tsp (10ml) Dijon Mustard
1 tsp (5ml) Worcestershire Sauce
2 garlic cloves, minced
5 sprigs fresh thyme
METHOD:
Preheat oven to 325F (162C). Measure out all your ingredients so you are ready to go. This recipe happens fast and it will help if everything is pre-measured.
Season chicken (skin side) with salt, peppers and Herbs de Provence.
Heat olive oil in a large braiser. Sear chicken, skin side down until golden brown, flip and cook for 2-3 minutes more. Transfer to a plate and set aside. It will finish cooking in the oven.
Sauté potatoes in chicken fat until caramelized and golden brown. Transfer potatoes to a bowl and set aside.
Add flour to remaining chicken fat and whisk until a paste forms. It you have no more chicken fat you can add 2 tbsp. (30g) of butter to create more fat. Cook paste 1 minute.
Add broth Mixture and whisk to combine. Add garlic and fresh thyme. Season to taste with salt and pepper.
Place potatoes in sauce, add chicken on top. Cover and bake for 40 minutes.
Remove from the oven, remove lid and spoon sauce on top, bring to the table and serve!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Taste le Tour with Gabriel Gate S07 2011 ep132 Chicken casserole Vallée D’Auge
Bonjour from the Pays d’Auge in Normandy. This is the sixteenth century château of St Germain de Livet
A typical Norman construction just at the edge of the town of Lisieux.
The local countryside is lush and very green and the milk is used to produce some of the finest and tastiest cream and butter in the world.
Only a few kilometres from here is the native home of the very creamy Camembert cheese, the most popular cheese with French people and the very tasty washed rind livarot cheese, as well as the delicious and fine-textured Pont
L’ Evêque.
These three cheeses are often made with raw milk.
As well as raising cattle, many of the local farmers have apple groves producing superb cider and one of my favourite liqueurs, Calvados.
Léon Desfrieches from Pére Jules has made Calvados for over sixty-five years.
Q
Combien est-ce que vous avez de variétés?
How many varieties have you got?
A
Léon
On a sur l’exploitation entre 70 et 80 varietés différentes.
We have on our property between seventy and eighty different varieties.
Avec pommes douces, douces amers, amers et aigres.
Including, sweet, bitter sweet, bitter and acidic apples -
chose indispensable pour avour un bon équilibre des jus,
A necessary element to obtain a good balance in the juices.
qui servent au cidre au calvados ou pommeau.
To make cider, calvados or pommeau.
Il faut tojours garder cet équilbre.
You must always keep that balance.
De manière que ce soit cohérent.
In order to obtain satisfaction.
au point de vue gustative.
as far as taste is concerned.
Ptc
This barrel contains about nine thousand litres of freshly made Calvados and the story behind the making is very simple.
It starts with some fresh apples. They are crushed into apple juice, the apple juice is fermented into cider and the cider is distilled twice into the calvados. And then the calvados is matured in this cellar sometimes up to forty or fifty years.
Ptc
What we get from a forty year old Calvados is a beautiful perfume of ripe apple, a taste of vanilla from the wood and a length of flavour from the age from forty years.
Recipe
Poulet Vallée D’Auge
Chicken casserole Vallée D’Auge
This classic chicken dish, Poulet Vallée D’Auge, cooked in cider and cream and served with apple was named after this beautiful region.
Naturally it starts by browning seasoned poultry pieces in butter.
‘This superb chicken is one of the great favourite Sunday lunches in Normandy’.
Once the chicken is browned, I flame with a little Calvados.
I Stir in three shallots, cut into pieces, and a little cider.
I control the heat to a simmer and let it cook covered for about 20 minutes.
The Normans garnish the chicken and with quarters of apple cooked in butter.
Can you imagine how wonderful the sweetness of these apples will be with the chicken.? It’s Great!’
‘Well you know sometimes some of the locals would use pears. I think that apples are the big speciality of the region and it goes so much better with the cider of the Calvados.’
Then some mushrooms are sautéed in butter and added with the delicious local cream to the chicken. The sauce is simmered down for about 5 minutes. Yum!
Families serve Poulet Vallée D’Auge on a large platter with the apples around the chicken for everyone to help themselves.
Slow Cooker White Wine Chicken
This is our Slow Cooker White Wine Chicken Recipe ⏬⏬ See Below for Recipe ⏬⏬
The chicken cooks really well in the white wine and cream and gives it amazing flavour, you can use the sauce, but it is better without it.
TIPS FOR THIS RECIPE
Instead of white wine you can use Apple Juice, White Grape Juice or Apple Cider Vinegar.
We purposely don't add salt and pepper to the list of ingredients because everyone's tastes are different, and you should add salt and pepper to your own taste. We added a pinch of salt and pepper to this recipe.
Slow Cooker Featured:
FREE SLOW COOKER RECIPE BOOK -
Serves: 3-4
Cooking Time: 6 Hours
Setting: LOW
3-4 Chicken Breasts
1 Onion
1 Chicken Stock Pot
1 Teaspoon Garlic Puree
200ml White Wine
500ml Crème Fraîche
1 Tablespoon Thyme
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È così delizioso che lo cucino quasi tutti i giorni! Ricetta incredibile, facile e veloce!
È così delizioso che lo cucino quasi tutti i giorni! Ricetta incredibile, facile e veloce!
Ciao a tutti! Oggi vi presento una deliziosa ricetta facile e veloce. Petto di pollo in salsa stuzzicante con peperoni e riso basmati è una perfetta soluzione per pranzo o cena. Questa semplice e gustoso piatto accontenta tutta la famiglia! Petto di pollo con le verdure in padella in salsa agrodolce nessuno lascia indifferente! Ogni volta che lo cucino, non ne rimane mai neanche un pezzo. Adoro questa deliziosa ricetta di pollo e peperoni e ve la consiglio di provare! Fatemi sapere nei commenti cosa ne pensate! Importante è sempre cucinare con amore! Buon appetito, amici miei!
Ingredienti:
- 400 gr di petto di pollo
- 2 peperoni
- 1 carota
- 1 cipolla
- 3 spicchi d'aglio
- 250 gr di riso basmati
- Sale, pepe, paprika
- Olio d'oliva
Per la salsa:
- 40 gr di burro
- 4 cucchiai di salsa di soia
- 2 cucchiai di aceto di mele
- 50 g di miele
#ricetteperfette
#ricettafacile
#pettodipollo
#polloaonpeperoni
#asmr
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Recette : Poulet au cidre facile
Bonjour à tous, aujourd’hui recettescooking.com vous présente la recette suivante : Poulet au cidre facile
Voici la recette en détail :
Pour 6 personnes
TEMPS TOTAL : 75 min
Préparation : 15 min
Cuisson : 60 min
Ingrédients :
1 Poulet fermier coupé
200 g Gros lardons
3 Carottes
2 Oignons
1 Botte d’oignons grelots
2 échalotes
50 g Beurre
5 cl Huile d’olive
5 cl Calvados
40 cl Cidre brut
1 Bouquet garni
200 g Champignons de Paris
2 Jaunes d’oeufs
20 cl Crème fraiche
Sel
Poivre du moulin
Etape 1 : Pelez et coupez les carottes. Pelez les oignons et les échalotes, coupez-les en 4.
Eliminez la tige verte des oignons grelots.
Etape 2 : Chauffez un filet d’huile et le beurre dans une cocotte sur feu vif, et faites fondre les oignons et échalottes.
Salez et poivrez les morceaux de poulet, ajoutez-les dans la cocotte pour les faire colorer. Réservez-les.
Etape 3 : Ajoutez les lardons, les champignons et les carottes coupées en gros dés, versez un filet d’huile et faites-les colorer.
Remettez les morceaux de poulet, arrosez de calvados chaud et flambez aussitôt, en approchant une flamme à l’intérieur de la cocotte.
Etape 4 : Versez le cidre, ajoutez le bouquet garni, couvrez et portez à ébullition puis baissez le feu et laissez mijoter 50 min.
Placez le poulet et sa garniture dans un plat de service, maintenez au chaud.
Etape 5 : Filtrez la sauce, puis replacez-la dans la cocotte et faites réduire de moitié sur feu vif.
Dans un bol, fouettez la crème fraîche avec les jaunes d’œufs.
Etape 6 : Versez dans la sauce réduite, en fouettant sur feu doux. Versez sur le poulet, et servez chaud.
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Source :
Session 3 - Poulet Au Cidre