Best Chicken A La Tartare Recipes

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CHICKEN A LA TARTARE



Chicken a La Tartare image

The pre-cooking in butter sauce assures the tenderness of the chicken with a delicate flavoring of mushrooms, onion, garlic and parsley. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Chicken

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 broiler chicken
1/4 lb butter or 1/4 lb other fat, melted
4 sprigs parsley
1 onion, peeled
1/4 lb mushroom (I like more myself)
1 garlic clove, peeled
1/2 teaspoon salt
1/8 teaspoon pepper
breadcrumbs

Steps:

  • Clean broiler and split in half.
  • Melt butter in a frying pan and place the chicken in it.
  • Chop parsley, onion, mushrooms and garlic; add to butter with salt and pepper.
  • Cover frying pan and allow broiler to simmer for 15 minutes, turning it occasionally to absorb seasonings.
  • Remove chicken from pan; dip in bread crumbs and broil until well-browned.

Nutrition Facts : Calories 1434.8, Fat 115.6, SaturatedFat 49, Cholesterol 467, Sodium 1236.2, Carbohydrate 8.2, Fiber 1.5, Sugar 3.4, Protein 88.5

CHICKEN TARTARE



Chicken Tartare image

Provided by Florence Fabricant

Categories     dinner, project, roasts, main course

Time 1h30m

Yield 4 to 8 servings

Number Of Ingredients 12

2 broiling chickens
5 tablespoons melted butter
5 heaping tablespoons chopped parsley
2 heaping tablespoons chopped scallion
Salt and pepper
4 tablespoons bread crumbs
3 to 4 chopped shallots
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chervil
1 1/2 teaspoons Dijon mustard
3 tablespoons wine vinegar
6 to 8 tablespoons olive oil

Steps:

  • Slit the chickens up the breast and spread them out, skin side up. Flatten them with the broad side of a cleaver or your hand. Turn them over. With a sharp knife remove the breast bone and cut halfway through the backbone so that the chickens are nicely flat; this is simple to do, as the flattening process will have loosened the bones.
  • Preheat the oven to 350 degrees.
  • Butter a couple of roasting pans with a little of the melted butter. Put a chicken in each, skin side up. Do not be put off by their rather froglike appearance. Pour over each one 2 tablespoons melted butter and sprinkle them with 2 heaping tablespoons parsley and the scallions. Season.
  • Cover with buttered wax paper or parchment and roast for about 40 minutes or until the juices run clear.
  • Remove the paper and sprinkle each evenly with bread crumbs, baste with the pan juices and set the pans under a moderate grill - you will have to do one at a time, most likely - and leave them for 5 to 10 minutes to brown.
  • Meanwhile, mix the remaining parsley with the shallots, tarragon, chervil, mustard, vinegar and oil, and season with salt and pepper.
  • When the chickens are done cut each into four and serve with the sauce on the side.

Nutrition Facts : @context http, Calories 934, UnsaturatedFat 45 grams, Carbohydrate 10 grams, Fat 72 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 22 grams, Sodium 905 milligrams, Sugar 3 grams, TransFat 1 gram

OLD BAY CHICKEN WITH TARTAR SAUCE



Old Bay Chicken with Tartar Sauce image

Old Bay, mustard, lemon and sweet and hot spices make for a full-flavored assertive rub for this grilled chicken. A quick tartar sauce is the perfect cool and creamy condiment for this dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus more for the grill
1 tablespoon grainy mustard
Grated zest of 2 lemons
2 teaspoons Old Bay Seasoning
2 teaspoons sweet paprika
1/4 teaspoon cayenne pepper
1 1/4 pounds chicken cutlets (4 to 6)
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped cornichons
2 teaspoons grainy mustard
2 teaspoons chopped fresh dill
2 teaspoons chopped capers

Steps:

  • Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the olive oil, mustard, lemon zest, Old Bay, sweet paprika and cayenne in a small bowl.
  • Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Rub the chicken with the olive oil mixture; set aside while you make the tartar sauce.
  • Make the tartar sauce: Combine the mayonnaise, lemon juice, parsley, cornichons, mustard, dill and capers. Refrigerate until ready to serve.
  • Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
  • Top the chicken with the tartar sauce.

CHICKEN CACCIATORE



Chicken Cacciatore image

This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 21

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, drained and chopped
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese

Steps:

  • Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.

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