Best 3 Jacques Pepin Chicken Livers Mushrooms Recipes

CHICKEN BREASTS CHASSEUR (SUPREMES DE VOLAILLE CHASSEUR)

Steps:

• Preheat the oven to 350 F.
• Season the chicken with the salt and pepper. Warm 1 teaspoon of the oil in a large nonstick saute pan over medium heat. Carefully, lay the chicken breasts, skin side down, in the pan. Sear for 3 minutes, or until the skin has nicely browned. Transfer the chicken, skin side up, to a nonstick jelly-roll pan. Reserve the saute pan.
• Bake the chicken for 20 minutes, or until the juices run clear when the chicken is pierced with a knife.
• While the chicken is cooking, remove most of the fat from the saute pan. Add the carrots and onions to the pan. Saute over medium heat for 3 minutes, or until the vegetables begin to caramelize. Add the stock and raise the heat to high. Bring to a boil, then reduce the heat to medium. Simmer for 10 minutes, or until the liquid has reduced by half. Strain through a fine sieve into a small bowl; skim off any fat that rises to the surface.
• Warm the remaining 1 teaspoon oil in a medium saute pan over medium heat. Add the mushrooms and shallots. Saute for 5 minutes, or until the mushrooms are golden. Season with the salt. Remove the pan from the heat and add the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out, then add the wine. Return the pan to the heat.
• Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes, or until the liquid has reduced by half. Add the reserved stock and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the tarragon. Taste and adjust the seasoning.
• Remove the skin from the chicken breasts. Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pieces. Place a divided chicken in the center of each of 4 warm dinner plates.

JACQUES PEPIN'S CHICKEN THIGHS

Steps:

• Preheat oven to 175F.
• Cut extra skin and fat off each thigh. Cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly.
• Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper.
• Place chicken into non-stick skillet, skin side down, on high heat.
• When chicken starts to sizzle, cover and reduce heat to medium. Cook for 16-18 minutes. If browning too quickly after 10 minutes, reduce heat to low.
• Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. Pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken.
• Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently.
• Add 1/4 tsp salt and 1/4 tsp pepper and white wine. If any liquid has accumulated on the platter in the oven, add that liquid to the pan.
• Cook over high heat for 1 minute, to reduce the liquid a bit.
• Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve.

CHICKEN LIVER PATE A LA JACQUES PEPIN

Steps:

• In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.
• Add the water and bring to a simmer; cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
• Remove from the heat and let stand, covered, for 5 minutes.
• Discard the bay leaf.
• Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
• With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
• Add the Cognac, season with salt and pepper and process until completely smooth.
• Scrape the pâté into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
• Serve chilled.
• Enjoy!