Best Poulet A La Sauce Tomate Recipes

CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)

Steps:

• Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
• Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
• Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
• Serve with cooked white rice.

GRATINEED CHICKEN IN CREAM SAUCE (POULET à LA FERMIERE)

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes. Transfer to a plate and cover. Pour off all but 1 tablespoon fat from pan.
• Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes. Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes. Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
• Preheat broiler.
• Discard bouquet garni. Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.

POULET A LA PORTUGAISE

Steps:

• Pat the chicken dry. In a large skillet, melt the butter over high heat. Add the chicken and sauté, turning once, until browned, about 2 minutes on each side. Add the onions and cook until golden, about 3 minutes.
• Stir in the flour. Reduce the heat to moderate and cook until the flour is light brown, 3 to 5 minutes.
• Add the shallots, garlic, wine, stock, tomato paste, bouquet garni, salt, pepper and thyme. Cover, reduce the heat to moderately low and simmer, skimming the fat from the surface of the sauce several times until the chicken is tender, 25-35 minutes. Remove the bouquet garni.
• Meanwhile, put the green olives in a medium saucepan, cover with cold water and bring to a boil. Strain and rinse under cold water. Repeat this blanching process 2 more times. Black olives are not usually as salty as the green ones, but if they, blanch them also.
• In a large skillet, heat the oil over high heat. Add the mushrooms and sauté, tossing, until browned, about 3 minutes. Season with additional salt and pepper to taste.
• Shortly before serving, add the olives, mushrooms and tomatoes to the chicken. Simmer for 5 minutes. Garnish with chopped parsley.

VENETIAN CHICKEN IN TOMATO SAUCE ( POLLASTRO IN SQUAQUACIO)

Steps:

• Preheat oven to 400 degree F.
• Soak mushrooms in lukewarm water for 15 minutes.
• Cut the chicken into 4 pieces.
• Peel and quarter the onions, and cut up the tomatoes into small pieces.
• Put the onions, tomatoes, mushrooms in their soaking liquid, garlic, basil, red wine, and a pinch of sugar in a roasting pan and mix well.
• Season the chicken pieces with salt and pepper, then place into the pan as well. Skin side up.
• Add butter and olive oil and roast for 1 to 1 ½ hours.
• Remove the meat from the sauce and keep warm.
• Press the sauce through a sieve, thicken if necessary, season to taste with salt and pepper and serve separately.
• Grilled polenta and the same wine used in the sauce make a good accompaniment.

GRATINEED CHICKEN IN CREAM SAUCE (POULET A LA FERMIERE)

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes.
• Transfer to a plate and cover.
• Pour off all but 1 tablespoon fat from pan.
• Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat.
• Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes.
• Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes.
• Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
• Preheat broiler.
• Discard bouquet garni.
• Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat.
• Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.
• Makes 4 servings.

MUSTARD CHICKEN (POULET A LA MOUTARDE)

Steps:

• Combine and mix 1/2 cup mustard with the paprika, ground pepper, and salt in a bowl. Use your hands to rub the mustard mixture all over each chicken piece. Set coated chicken aside.
• In a large saucepan, fry the bacon bits over medium heat until they are just beginning to crisp up. Using a skimmer or a slotted spoon, transfer crisp bacon pieces to a small bowl and set aside. Discard about 1/2 of the rendered bacon fat.
• With the remaining fat still over medium heat, add the onions and thyme, and saute until soft. Transfer to the bacon bowl.
• Over medium-high heat, add the chicken wings to the pan in single layers without crowding them. If they do not all fit, work in batches. Brown the chicken wings for about 8-10 minutes per side. Do not be afraid of the brown bits accumulating on the pan, but regulate the heat so that they do not burn and turn black. Avoid moving the chicken around in the pan; this will prevent the skin from turning crisp.
• Once the chicken has all been browned, remove it from the pan and transfer it to a plate for a few moments. With the heat still on, add the white wine to de-glaze the pan. It will steam up, but don't be alarmed. Use a wooden spoon to scrape the bottom of the pan as the wine simmers. This simmering will cook off the alcohol and give you the foundation of your pan sauce (the fond).
• Add the bacon and onions back to the pan with the fond and give it a little stir. Add all of the chicken back to the pan as well (cram it if you have to!), cover, and let it all simmer for 15-20 minutes.
• Turn the heat off and add the remaining 1/4 cup of mustard, the mustard seeds, and the creme fraiche to create the sauce. Give it all a good stir and try to coat the chicken wings with the sauce.
• Serve with parsley as a garnish.

POULET A LA SAUCE TOMATE

Steps:

• Plunge the tomatoes in boiling water 2 to 3 minutes then place them under a cold water tap; remove skins.
• Dice the tomatoes and put aside.
• Cut the chicken into 4 quarters and season with salt and freshly ground black pepper.
• Brown the chicken pieces in the olive oil in a deep cast iron pot.
• Add the diced tomatoes, whole garlic cloves, vanilla pods and dry white wine.
• Simmer on a very low flame for 2 to 3 hours (the chicken should fall off the bone).
• Remove the chicken from the pot and arrange on a serving platter; cover with aluminum foil and keep warm.
• Crush the garlic cloves, discard the vanilla pods and reduce tomato sauce slightly.
• Add additional salt & freshly ground black pepper if needed.
• When your tomato sauce has reached desired consistency; cover the arranged chicken with the tomato sauce and serve immediately accomanied by potato rissoles or rice flavored with saffron.