In this article, we delve into the world of culinary delights, embarking on a journey to uncover the most satisfying recipe for "Jackie Kennedy's Chicken in White Wine." This timeless dish, steeped in history and culinary expertise, promises tantalizing flavors that will elevate your dining experience. We explore variations and techniques, guiding you towards a recipe that captures the essence of this classic dish while satisfying your unique preferences.
Here are our top 5 tried and tested recipes!
JACKIE KENNEDY'S POULET A' L'ESTRAGON
Make and share this Jackie Kennedy's Poulet A' L'estragon recipe from Food.com.
Provided by Oolala
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the flour with salt and pepper to taste and coat the chicken; reserve the flour not used for sauce later.
- Brown the chicken in some butter and sprinkle the shallots over the chicken and simmer for a few minutes.
- Add the chicken stock, wine, bay leaf, thyme, parsley and tarragon; cover and simmer chicken parts for about 25 minutes, if using whole chicken, simmer about 45 minutes or until tender, turning frequently.
- Remove from pan and keep hot.
- To the pan juices add the cream and grated cheese, and any flour not used in coating the chicken.
- Simmer over low heat until sauce is thick.
- Strain sauce over the chicken and garnish with tarragon leaves.
Nutrition Facts : Calories 1002.1, Fat 63.5, SaturatedFat 25.3, Cholesterol 333.2, Sodium 474.6, Carbohydrate 10.2, Fiber 0.3, Sugar 0.9, Protein 88.1
JACKIE KENNEDY'S CHICKEN IN WHITE WINE
Our favorite "company is coming" dish. I have NEVER made this without guests asking for the recipe. It supposedly is the recipe that Jacqueline Kennedy used for state dinners
Provided by Lightly Toasted
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
- Brown lightly.
- Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
- Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
- Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
- Lightly saute mushrooms to get rid of the moisture.
- Drain.
- Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
- For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
- Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.
POULET SAUTE CHASSEUR
Provided by Food Network
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees. Quarter the chickens. Be careful to leave the breasts covered with skin. Be sure the oyster is left attached to the leg. Remove the thighbone and carefully cut off the drumsticks. Reserve until needed. In a large heavy bottomed stock pot, brown the bones and trimmings from the chickens with the chopped carrots and onions. Pour off the excess fat and moisten with the chicken or veal stock. Add the tomato paste and the bouquet garni. This produces an enriched stock for the sauce. Cook at a low simmer for 40 to 45 minutes, then strain and skim off any excess fat. Next gather all ingredients for the sauce, and measure out the wine and cognac. To assemble the dish, season the chicken with salt and pepper. In a large saute pan heat clarified butter and brown the chicken skin side down. When the chicken is browned, remove it from the pan and into a 375 degree oven. Remove excess fat from the pan, return the pan to the heat and saute the mushroom slices. After 2 minutes add the chopped shallots and saute for a couple of minutes longer. Remove the pan from the heat and add the Cognac. Return the pan to the heat and ignite the Cognac. When the flames have died down add the white wine. Reduce by half. Strain the reinforced stock and skim off any fat that has floated to the top. Add the stock to the mushroom mixture and continue reducing. Add the tomato concasse. When the sauce begins to thicken and coats the back of a spoon, swirl in the butter. Once the butter is incorporated and the chopped chervil and tarragon to taste. To assemble the dish, remove the chicken pieces from the oven. Remove the breastbone from the chicken breast. The advantage to removing the breastbone after cooking is that it helps the breast keep its shape and remain moist during cooking. Since breast tend to cook more quickly than thighs, removing the thighbone and leaving the breastbone intact during cooking ensures that the two are done at the same time. Place 1 piece of white meat and 1 piece of dark on a clean plate and cover with the sauce. Garnish with chopped chervil and tarragon and serve immediately.
MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S CASSEROLE MARIE - BLANCHE
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Combine noodles, cheese, sour cream, salt, pepper, and chives. Pour into a buttered 2-quart casserole and dot top with the 1 tablespoon butter. Bake about 30 minutes, until noodles begin to brown. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling around in the middle of cooking.
- Use a good quality white wine: The wine you use will have a big impact on the flavor of the dish, so choose a wine that you enjoy drinking. A dry white wine, such as a Sauvignon Blanc or Chardonnay, is a good choice.
- Don't overcrowd the pan: When you're browning the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken until it's golden brown: Don't be afraid to cook the chicken until it's golden brown. This will give it a nice flavor and help to keep it moist.
- Simmer the chicken in the white wine: Once the chicken is browned, simmer it in the white wine until it's cooked through. This will help to infuse the chicken with flavor.
- Add the cream and mushrooms: Once the chicken is cooked, add the cream and mushrooms to the pan. Stir until the sauce has thickened and the mushrooms are heated through.
- Serve immediately: Chicken in white wine is best served immediately, while it's still hot. Serve it over rice, pasta, or mashed potatoes.
Conclusion:
Chicken in white wine is a classic dish that is easy to make and always a crowd-pleaser. It's a great way to use up leftover chicken, and it's also a good dish to make ahead of time. Whether you're serving it for a special occasion or just a weeknight dinner, chicken in white wine is sure to be a hit.
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