More Than Gourmet’s Favorite Chicken RecipesTable of ContentsSlow-Cooked Chicken with 40 Cloves of Garlic ............................................................ 2Slow-Cooked Chicken with Baby Potatoes..................................................................... 4Chicken and Wild Mushrooms Supreme........................................................................ 5Chef Micks Old Fashioned Chicken Noodle Soup........................................................ 6
Slow-Cooked Chicken with 40 Cloves of GarlicDescriptionIt sounds crazy to cook chicken with so much garlic, but, trust us, the garlic sweetens andmellows as it is slowly braised in the Crock Pot, turning into a rich, aromatic sauce. Thisis our version of a classic French dish.IngredientsServes: 4 • 1 small chicken (about 3 pounds), cut into 6 pieces (legs, thighs, and breasts without backbones) • Salt and ground black pepper • All-purpose flour for coating • 2 tablespoons vegetable oil • 1/2 cup diced onions • 1/2 cup diced peeled carrots • 1/2 cup diced celery • 40 cloves garlic, peeled (about 4 heads, see our tip below) • 6 tablespoons all-purpose flour • 1 cup dry white wine • 2 cups More Than Gourmet Ready-to-Use Chicken Stock (or use 3/4 ounce Fond de Poulet Gold® dissolved in 2 cups hot water) • 2 teaspoons dried Herbes de Provence • 2 medium bay leaves • 1/2 cup roughly chopped fresh parsley • Salt and pepperMethods/stepsCoat the chicken pieces with flour and pat off the excess. Season the chicken pieces withsalt and pepper.In a large, heavy pan, warm the oil over medium heat. Brown chicken pieces lightly onall sides, 8 to 10 minutes. Transfer the chicken to a 6- to 8-quart slow cooker.Discard all but 1 tablespoon of oil from the pan. Turn the heat to medium-low and addthe onions, carrots, celery, and garlic to the pan. Cook for 10 to 12 minutes, stirringoccasionally, until the garlic is lightly browned.Stir in the 6 tablespoons of all-purpose flour. Add the wine and stock and bring to asimmer, stirring, until the mixture thickens, then pour it over the chicken in the slowcooker. Add the bay leaves and Herbes de Provence, and stir to mix. Cover the slowcooker and cook for 3 to 4 hours on high or 6 to 7 hours on low.
Transfer the chicken to a serving platter. Remove the bay leaves from the sauce and stirin the parsley. Season to taste with salt and pepper, pour the sauce over the chicken, andserve.Additional TipsAfter you separate the garlic heads into cloves, heres how to peel them: Place the garliccloves in a medium-size metal mixing bowl, then place another metal mixing bowl of thesame size (or a metal baking sheet) inverted over the top. Holding the bowls firmlytogether, shake the garlic vigorously for 1 minute. When you remove the top bowl, youllfind that most of the cloves are peeled. Peel the remaining ones by gently crushing eachclove under the blade of your chefs knife and pulling off the loosened peel.
Slow-Cooked Chicken with Baby PotatoesDescriptionA great one-dish meal: chicken, potatoes, mushrooms, escarole, and roasted red pepperssimmered in a savory mixture of white wine and our Ready-to-Use Chicken Stock, with awhiff of tarragon.IngredientsServes: 4 • 1 small chicken (about 3 pounds), cut into 6 pieces (legs, thighs, and breasts without backbones) • All-purpose flour for coating • 2 tablespoons vegetable oil • 3 tablespoons chopped shallots • 3 tablespoons all-purpose flour • 8 ounces mushrooms, sliced • 1/2 cup dry white wine • 2 cups More Than Gourmet Ready-To-Use Chicken Stock (or use 3/4 ounce Fond de Poulet Gold® dissolved in 2 cups hot water) • 3/4 pound baby red potatoes, left whole • 1/2 pound escarole, chopped • 2 tablespoons chopped fresh tarragon • 2 commercially prepared roasted red peppers, diced • 1 tablespoon capers • Juice of one lemon (2-3 tablespoons) • Salt and ground black pepperMethods/stepsCoat the chicken with flour and pat off the excess. Heat the oil in large skillet overmedium heat. Add the chicken and brown lightly on all sides, 8 to 10 minutes. Removethe chicken from the pan and transfer it to a 6- to 8-quart slow cooker.Discard all but 1 tablespoon of oil from the skillet. Add the shallots and cook, stirring, for1 to 2 minutes. Add the mushrooms and cook, stirring, for 3 to 4 minutes. Stir in the 3tablespoons of flour. Add the wine and chicken stock and bring the mixture to a simmer,stirring until it thickens. Add the potatoes to the chicken in the slow cooker, and pour thewine-stock mixture over chicken and potatoes. Cover and cook for 3 to 3 1/2 hours onhigh for 6 to 6 1/2 hours on low.Adjust the cooker to high and add the escarole. Move the chicken pieces to the top,cover, and cook about 45 minutes more, or until the escarole is tender.Stir in the tarragon, peppers, and capers. Add the lemon juice and season to taste with saltand pepper.
Chicken and Wild Mushrooms SupremeDescriptionSavor chunks of tender chicken and wild mushrooms bathed in a creamy sauce andserved up in crisp puff pastry. With some fresh chives sprinkled over the top, you have adish ready for company or family in short order.IngredientsServes: 4-6 • 1 tablespoon canola oil • 1 medium onion, diced • 2 cups sliced wild mushrooms (about 8 ounces) • 1/2 teaspoon dried thyme • Salt and ground black pepper • 2 containers (11 ounces each) More Than Gourmet White Wine Sauce • 3 tablespoons heavy cream • 2 cups diced cooked chicken • Puff pastry shells, baked according to manufacturers instructions and warmed in a 200-degree oven • Snipped fresh chives, for garnishMethods/steps 1. Heat a large skillet over medium heat. Add the oil, and then the onion, mushrooms, thyme, and a sprinkle of salt and pepper. Sauté the vegetables, stirring frequently, about 5 minutes, until they are lightly browned and tender. 2. Reduce the heat to low and add the More Than Gourmet White Wine Sauce, stirring to combine. Simmer for 5 minutes, stirring occasionally. 3. Whisk in the cream, stir in the chicken, and simmer 2 minutes more, until the chicken is warmed through. Season to taste with more salt and pepper if needed. 4. To serve, ladle the chicken and mushroom sauce into the warm puff pastry shells, and sprinkle with the chives.
Chef Micks Old Fashioned Chicken Noodle SoupDescriptionA classic comfort food thats simple to prepare with our Fond de Poulet Gold. Thisrecipe comes to us from the kitchen of Chef Michelangelo (Mick) Rosacci of TonysMarket in Denver. Dish it up in warm bowls, add a dusting of grated Parmesan, sit back,and enjoy.IngredientsServes: 8 • 10 cups water • 2 1/4 ounces Fond de Poulet Gold® • 1 1/2 cups sliced carrots • 1 cup sliced celery • 4 ounces dry Italian tagliatelle or other egg noodles • 1 cup frozen peas, thawed • 3 cups cooked chicken, shredded or diced • Salt and ground black pepperMethods/stepsBring the water to a simmer in a large soup pot. Add the Fond de Poulet Gold® andwhisk until it is dissolved. Add the carrots and celery and simmer for 20-30 minutes.Add the noodles, cover the pot, and simmer until the noodles and vegetables are tender.Add the peas and chicken, stir to combine, and cook just another minute or two, until thesoup is warmed through. Season to taste with salt and pepper.