Best Butter Braised Giannone Chicken With Summer Truffles And Foie Gras Recipes

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FOIE GRAS



Foie Gras image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons butter
2 tablespoons brown sugar
1/4 cup balsamic vinegar
5 sliced plums
1 to 1 1/4 pounds foie gras (duck liver)

Steps:

  • Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve.

BLACK TRUFFLE OF FOIE GRAS



Black Truffle of Foie Gras image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 18

2 star anise
1/2 cup chicken broth
1/2 teaspoon freshly ground pepper
1 tablespoon powdered gelatin or 2 sheets gelatin
Salt
8 ounces cooked duck foie gras
6 ounces fresh black truffles, finely chopped
Dried celery leaves, for decoration
Toasted sourdough bread
2 star anise
1/2 cup chicken broth
1/2 teaspoon freshly ground pepper
1 tablespoon powdered gelatin or 2 sheets gelatin
Salt
8 ounces cooked duck foie gras
6 ounces fresh black truffles, finely chopped
Dried celery leaves, for decoration
Toasted sourdough bread

Steps:

  • Simmer the star anise in the chicken broth for 10 minutes. Remove the anise and add the gelatin and fresh pepper to the warm broth. Add salt if needed. Pour the gelee into a shallow dish and let it chill until firm in the refrigerator.
  • Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated. Chill until firm.
  • To serve: Chop the firm gelatin into small cubes and divide onto 4 plates. Place a 'truffle' in the center of each plate, and garnish with dried celery leaves. Serve with toasted sourdough bread.
  • Simmer the star anise in the chicken broth for 10 minutes. Remove the anise and add the gelatin and fresh pepper to the warm broth. Add salt if needed. Pour the gelee into a shallow dish and let it chill until firm in the refrigerator.
  • Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated. Chill until firm.
  • To serve: Chop the firm gelatin into small cubes and divide onto 4 plates. Place a 'truffle' in the center of each plate, and garnish with dried celery leaves. Serve with toasted sourdough bread.

FOIE GRAS



Foie Gras image

Provided by Food Network

Categories     appetizer

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 2

1 (6 -ounce) can goose foie gras, at room temperature
1 stick unsalted butter, at room temperature

Steps:

  • Combine foie gras and butter in a food processor and blend until creamy. Serve immediately with water crackers.

PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE



Pan-Seared Foie Gras with Figs and Port Wine Sauce image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 18

1 whole duck foie gras, about 1 1/2 pounds, slightly chilled
Coarse salt
Black pepper, freshly ground
6 slices white bread, cut in rounds
1 tablespoon extra virgin olive oil
4 fresh black mission figs, halved
2 shallots, finely chopped
6 tarragon leaves, chopped
1/2 cup port wine
1 orange, juiced, divided
2 tablespoons balsamic vinegar
1 pat butter
Pinch sugar
1/2 teaspoon orange zest, grated
3 heads endive, julienned
1 bunch arugula
1/2 bunch fresh chives, roughly chopped
1/2 lemon, juiced

Steps:

  • Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
  • Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
  • Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.

BRAISED CHICKEN WITH SPICY GREENS



Braised Chicken with Spicy Greens image

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 24

4 chicken legs and thighs
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 carrot, peeled and diced
1 celery stalk, diced
1 onion, diced
1 tablespoon butter
1 tablespoon olive oil
Splash of brandy
2 bay leaves, crumbled
4 garlic cloves, chopped
A few black peppercorns
3 cups chicken stock, heated
1 tablespoon chopped Italian parsley
1 onion, diced
1 tablespoon olive oil
1 tablespoon butter
1 bunch rapini or broccoli rabe
1 salt-packed anchovy, filleted, rinsed, and finely minced
2 garlic cloves, finely chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Ground cayenne pepper
Freshly squeezed lemon juice

Steps:

  • To prepare the chicken: The day before serving, season the chicken legs well with salt and pepper. Refrigerate overnight.
  • The next day, preheat the oven to 350 degrees F. Saute the carrot, celery, and onion in the butter and oil. Caramelize lightly, then deglaze the pan with the brandy. Transfer to the bottom of an ovenproof pan that will just hold the chicken legs. Arrange the legs skin side up. Add the bay leaves, garlic, peppercorns, and chicken stock. The bottom half of the meat should be immersed in the liquid, but the skin should be exposed. Braise on the top rack of the oven, checking after 45 minutes, until the meat is tender and the skin crispy.
  • Before serving, pour off some of the braising liquid with the vegetables. Degrease the liquid and reduce by a third. Taste as it is reducing to ensure that the salt doesn't intensify too much. If it is too salty, add a little plain reduced stock. Finish with the parsley.
  • To prepare the greens: Lightly brown the onion in the oil and the butter. Chop the greens into manageable pieces and saute slowly until wilted. Add a little water to prevent sticking if necessary. When the greens are cooked through, add the anchovy and garlic and cook a minute more. Turn off the heat and season with salt, pepper, cayenne, and lemon juice.
  • Serve the braised chicken with the greens.

ROASTED HEN STUFFED WITH FOIE-GRAS BUTTER AND BLACK TRUFFLES



Roasted Hen Stuffed With Foie-Gras Butter And Black Truffles image

Provided by Molly O'Neill

Categories     dinner, main course

Time 4h20m

Yield Four servings

Number Of Ingredients 6

1 cup unsalted butter, softened
2 ounces foie-gras terrine (see note)
1 3-pound hen
2 ounces black truffles Kosher salt and freshly ground pepper to taste
1/2 pound fresh tagliatelle or fettucine
1/2 cup duck-and-veal demi-glace (see note)

Steps:

  • Place 6 tablespoons of the butter and the foie-gras terrine in a food processor and process until smooth. Take out 1/2 cup of the butter and refrigerate the rest. Remove the hen's wishbone by lifting the skin around the neck, locating the bone and scraping away the meat with a small knife. Detach the bone from the wing joint and pull away. Using your fingers, separate the skin from the meat over the breast and legs.
  • Fill a tipless pastry bag with 1/2 cup of butter. Slip the bag under the skin and pipe in butter over the legs and breast. With your fingers on the skin, press the butter evenly over the meat. Freeze for 10 minutes.
  • Slice 1 1/2 ounces of the truffles and chop the rest. Slip the sliced truffles under the chicken skin, covering the butter. Season the cavity with salt and pepper. Tie the legs together and refrigerate 2 hours.
  • Preheat the oven to 450 degrees. Place the hen in a roasting pan and season the skin with salt and pepper. Melt 1/2 cup of butter and brush generously over the skin. Roast 30 minutes, basting with the melted butter. Lower the temperature to 375 degrees and baste until the hen is cooked, about 45 minutes.
  • Boil a large pot of water and cook the pasta until al dente. Drain and toss with 2 tablespoons of butter, the chopped truffles and salt and pepper to taste. Remove the hen from the pan and let sit for 15 minutes. Meanwhile, degrease the pan juices. Place over medium heat, add the demi-glace and simmer 1 minute. Turn heat to low and whisk in the remaining foie-gras butter.Season with pepper and salt if needed. Carve the hen.
  • To serve, divide the pasta among 4 plates. Surround with the sauce and top with slices of the hen. Serve.

Nutrition Facts : @context http, Calories 1058, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 83 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 39 grams, Sodium 1164 milligrams, Sugar 0 grams, TransFat 2 grams

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