Best Chicken Tonnato Jacques Pepin Recipes

CHICKEN TONNATO

Chicken Tonnato image

"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature chicken.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
Two 12-ounce chicken breasts, boned and halved
1/2 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
4 cups arugula leaves (1 large bunch)
1 small carrot, peeled and finely chopped
1 rib celery, strings removed and finely chopped
1 small onion, peeled and finely chopped
1 medium clove garlic, finely chopped
1 cup dry white wine
3 fresh sage leaves
1 sprig rosemary
1/2 tablespoon capers, drained
One 6-ounce can light tuna, drained of oil
Salt and freshly ground pepper, to taste

Steps:

Heat oven to 425 degrees. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium low; cook 5 to 6 minutes.
Add wine, and bring to boil. Stir in the herbs, capers, and tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board.
Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce

JACQUES PEPIN'S BASIC ROAST CHICKEN

Jacques Pepin's Basic Roast Chicken image

Changing a meal's status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it "poulet roti" will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.

Provided by Jacques Pepin

Categories dinner, easy, weekday, times classics, main course

Time 55m

Yield 4 servings

Number Of Ingredients 2

Ingredients

1 3 1/2-pound chicken
Salt and ground pepper to taste

Steps:

Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 926 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN AND PEPPER JACK TAQUITOS

Chicken and Pepper Jack Taquitos image

Provided by Robin Miller : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 teaspoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped roasted red peppers, drained (from water-packed jar)
1 teaspoon liquid smoke
8 (6-inch) corn tortillas
1 1/3 cups shredded pepper jack cheese

Steps:

Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add chicken and saute 5 minutes, until browned on all sides. Add roasted red peppers and liquid smoke and cook 1 minute to heat through. Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture, to within 1/4-inch of the edges. Top chicken mixture with cheese (1/3 cup of cheese per tortilla). Roll up tortillas and place on a baking sheet. Spray with cooking spray and bake 10 minutes, until cheese melts.

JACQUES PEPIN'S CHICKEN THIGHS

Jacques Pepin's Chicken Thighs image

Tasty, simple French cooking from the master. This is from his More Fast Food My Way. If you aren't familiar with his books, look for them. I love Fast Food My Way and Sweet Simplicity.

Provided by Pesto lover

Categories Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 chicken thighs, bone in with skin
3/4 teaspoon salt
3/4 teaspoon black pepper
1 small onion, finely diced
3 large garlic cloves, chopped
10 ounces mushrooms, chopped into 1/2-inch dice
1/3 cup dry white wine
chives, chopped, for garnish

Steps:

Preheat oven to 175F.
Cut extra skin and fat off each thigh. Cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly.
Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper.
Place chicken into non-stick skillet, skin side down, on high heat.
When chicken starts to sizzle, cover and reduce heat to medium. Cook for 16-18 minutes. If browning too quickly after 10 minutes, reduce heat to low.
Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. Pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken.
Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently.
Add 1/4 tsp salt and 1/4 tsp pepper and white wine. If any liquid has accumulated on the platter in the oven, add that liquid to the pan.
Cook over high heat for 1 minute, to reduce the liquid a bit.
Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve.