Jacques Pépin Poulets & Légumes: ...


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From the world-renowned chef and celebrated artist, a must-have collection of everyday and elegant chicken and vegetable recipes

The legendary cooking teacher whom GQ calls “the most impactful living chef in America” shares his favorite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet à la Crème and Baker’s Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark Pépin touch: made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelized Tomatoes Provençal. Charmingly illustrated with Pépin’s paintings, this little compendium is perfect for revitalizing every cook’s repertoire.

From the Publisher

Roast Split Chicken with Mustard Crust from Jacques Pépin Poulets & Légumes

Serves 4

I make this when I am in a hurry, because splitting and flattening the chicken and cutting between the joints of the leg and the shoulder reduce the cooking time by half. I pour the cooked chicken juices into a fat separator with a spout, leaving the fat behind.

Directions :

Mustard Crust: Mix all the ingredients (except chicken) in a small bowl. Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well.

Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard mixture on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.

Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.

Ingredients :

1 chicken (about 3½ pounds)

2 tablespoons chopped garlic

2 tablespoons Dijon mustard

2 tablespoons dry white wine

1 tablespoon soy sauce

2 tablespoons olive oil

1 teaspoon Tabasco sauce

1 teaspoon herbes de Provence

½ teaspoon salt

Publisher‏:‎Rux Martin/Houghton Mifflin Harcourt; Illustrated edition (January 1, 2018)
Hardcover‏:‎128 pages
Item Weight‏:‎12.8 ounces
Dimensions‏:‎7 x 0.5 x 8 inches

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