LEMON AND PARMESAN RABBIT | RICARDO
|6 rabbit legs or 1 whole rabbit, cut into 6 pieces|
|3 tablespoons (45 ml) olive oil|
|12 shallots, peeled and halved|
|6 cloves garlic, peeled and lightly crushed|
|3 tablespoons (45 ml) lemon juice|
|3 cups (750 ml) chicken broth|
|1 to 2 Parmigiano-Reggiano cheese rind pieces (see note)|
|2 teaspoons (10 ml) capers, coarsely chopped|
|1 lemon, grated zest only|
|2 tablespoons (30 ml) fresh chives, chopped|
|Salt and pepper|
- Lemon and Parmesan Rabbit
SALMIS DE FAISAN – THE NOSEY CHEF
Provided by: The Nosey Chef
Total time: P
Prep time: P
Cook time: 1 hours
|For the roast:|
|1 lemon, halved|
|50g butter, softened|
|2 cloves of garlic, cracked with the back of a knife|
|2 sprigs of thyme|
|For the salmis:|
|2 Knorr chicken stock pots (or game glaze; see notes)|
|2 tbsp brandy|
|250ml white wine|
|2 shallots, chopped|
|300ml pheasant stock (see notes)|
|300ml pheasant-based espagnole (see notes)|
|12 button mushrooms|
|Fresh black truffle, finely sliced (optional)|
|Salt and freshly ground black pepper|
- Set an oven to 240˚C.
- Smother the birds with the butter, squeeze over the lemon and season liberally. Push the spent lemon halves, garlic and thyme into the cavities. Roast for 10 mins. Decrease the oven temperature to 190˚C and roast for another 7 mins. Remove the birds from the oven, and get them on a chopping board nice and quickly. Joint them into legs, wings and breasts, slicing the jointed breasts lengthways once off the bird. Discard the lemons. Skin the joints with your hands (tricky for the wings, if they are still on the animal) and discard the skin.
- Melt the chicken stock pots in a sauté pan. Add the brandy and flame it. Once the flames are out, paint the bird joints with the glaze, cover and keep warm. It is essential that these joints are kept warm, but that the cooking is not advanced by one iota. Either use the absolute lowest setting on your hob or place in an oven at no more than 60˚C.
- Heat the wine and shallot in a large pan and season with a little pepper. Break up the bird carcasses and push them down into the wine. Almost completely reduce the wine.
- Add the stock and espagnole to the wine and carcasses and cook on medium for 10 minutes. Once done, put the whole lot in a chinois and pass the sauce through the mesh, discarding the solids that won’t go through.
- Reduce the passed sauce by a third, skimming off any impurities. Stir in the butter.
- While the sauce is reducing, quickly cook the mushrooms in a little butter and pepper.
- To finish the dish, put the jointed meat in the sauce with the mushrooms (and truffle if using) and cook until the joints are done (about 5–10 mins; use a meat probe to ensure you have 75˚C in the centre of the thighs and breasts and take care not to over-do them).
Calories , CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , SodiumContent , SugarContent , TransFatContent , UnsaturatedFatContent
POULET A LA MOUTARDE (CHICKEN IN DIJON MUSTARD SAUCE) RECIPE …
Provided by: Diana71
Categories: French Recipes
Total time: 1 hours 5 minutes
Prep time: 5 minutes
Cook time: 1 hours 0 minutes
Yield: 4 servings
|1 tablespoon oil|
|1 tablespoon butter|
|1 pound skin-on, bone-in chicken thighs|
|salt and ground black pepper to taste|
|⅓ cup Dijon mustard|
|1 large onion, sliced|
|1 cup white wine|
|1 cup chicken broth|
|⅓ cup heavy cream|
|1 large bay leaf|
|5 sprigs fresh thyme|
- Preheat the oven to 350 degrees F (175 degrees C).
- Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
- Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.
- Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
- Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.
Calories 427.9 calories, CarbohydrateContent 18.9 g, CholesterolContent 100.2 mg, FatContent 25.6 g, FiberContent 5.6 g, ProteinContent 20.8 g, SaturatedFatContent 10.2 g, SodiumContent 919.4 mg, SugarContent 2.5 g