Poulet a la Regina is a classic French dish that translates to "chicken in the style of the queen". It is a simple yet elegant dish that is perfect for a special occasion or a weeknight dinner. The chicken is typically cooked in a creamy sauce with mushrooms, white wine, and fresh herbs. The result is a flavorful and tender dish that is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
POULET à LA NORMANDE
This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor - it's literally playing with fire, so if you'd prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.
Provided by Francis Lam
Categories main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
- If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
- Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
- Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 35 grams, Carbohydrate 37 grams, Fat 55 grams, Fiber 6 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 1765 milligrams, Sugar 21 grams, TransFat 0 grams
POULET A LA REGINA
Provided by Food Network
Number Of Ingredients 11
Steps:
- Remove the tendon from the chicken. Cut the eggplant, tomatoes, onion and squash into small cubes. Cut the peppers in half and remove the seeds and the white skin inside. Rinse chickpeas until water runs clear, strain and put aside. Heat fry pan to high, when hot add butter and let it brown lightly. Add chicken and season with salt and pepper. When the chicken is brown but not completely cooked, remove from heat and set aside.
- Put fresh butter in the pan with the onions and let cook for a couple minutes, then add the peppers, eggplant and squash. If the pan becomes too dry add some more butter and the juice from the tomatoes. When cooked to more or less soft add the white wine. Reduce until a glaze forms, add the tomatoes at the last minute as well as the chicken. As soon as you add the last 2 ingredients turn off the flame. The chicken is still undercooked but it will slowly heat up with the vegetables. Check the seasoning, add the chiffonade of basil, bring to high heat and serve immediately. Decorate with a pretty basil leaf.
POULET AU VIN ROUGE (CHICKEN WITH RED WINE SAUCE)
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set the backbone aside for another use or discard it. Sprinkle the remaining pieces of chicken with salt and pepper. Dredge lightly in flour. Shake off excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken in one layer. Add the chicken pieces (skin side down) and the onions. Cook until nicely browned on one side, about four to five minutes. Turn the pieces and continue cooking about four minutes. Pour off the fat from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook about 15 minutes.
- Uncover and transfer the chicken pieces and onions to a serving dish. Remove and discard the bay leaf. To the wine sauce in the skillet add the butter and swirl it around in the sauce. Pour the sauce over the chicken and sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 31 grams, Carbohydrate 23 grams, Fat 49 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 14 grams, Sodium 1260 milligrams, Sugar 7 grams, TransFat 0 grams
REGINA-STYLE PIZZA RECIPE BY TASTY
This layered pizza is a Greece/Italy/Canada hybrid and its oh, so delicious! ???????? ???????? ???????? ????
Provided by Kyle Richmond
Categories Lunch
Yield 2 servings
Number Of Ingredients 21
Steps:
- Dough: In food processor, mix the beer, warm water, flour, sugar, yeast, salt, and 1 teaspoon oil until dough starts to form and gather into a ball, about 30 seconds. The dough will be sticky. (Add 1 to 2 tablespoons of water if dough isn't balling up.)
- Grease a medium bowl. Shape dough into a ball and transfer it to the bowl.
- Cover and rise in a warm spot until it has risen slightly, about 1 hour. (Depending on the temperature, it probably won't double in size - but it should be slightly puffier.)
- Pizza: Whisk together pizza sauce, tomato paste, barbecue sauce, honey, Worcestershire sauce, and Greek seasoning; set aside.
- Set one rack to lower and one rack to upper oven. Preheat oven to 475°F.
- Grease bottom of 3.5 litre braiser or 9-inch oven-proof skillet with 3 tablespoons of oil.
- Turn proofed dough into skillet. Oil fingers; shape and stretch dough to fit bottom of pan, forming a slight lip around the edge.
- Spread pizza sauce evenly over dough. Top in this order; mushrooms, 2 layers of pepperoni, 3 layers of ham, 2 layers of salami, onion, green pepper, and mozzarella.
- Bake on lower rack until crust is golden brown, about 10 to 14 minutes. Broil on upper rack until cheese is melted and golden brown, about 4 to 6 minutes. (Keep your eye on it while broiling so it doesn't overbake.)
- Let pizza rest in pan for 2 to 4 minutes. Transfer to cutting board. Cut into 16 squares/pieces.
- Enjoy!
Nutrition Facts : Calories 1008 calories, Carbohydrate 80 grams, Fat 55 grams, Fiber 3 grams, Protein 46 grams, Sugar 13 grams
POULET A LA GRECQUE
This Greek-style recipe was given to me by a French woman. It's very flavorful, combining traditional Mediterranean ingredients with a classic French sauce.
Provided by librarylady
Categories World Cuisine Recipes European French
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Season flour with salt and pepper; coat chicken pieces with seasoned flour.
- Heat butter and olive oil in a large skillet over medium-high heat. Place chicken pieces in skillet; cook, turning once, to brown on both sides, about 6 minutes.
- Stir in shallots, onions, and garlic; cook until soft, about 3 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in saffron, curry powder, sugar, raisins, and salt and pepper. Cover, and cook over medium heat for 12 to 15 minutes.
Nutrition Facts : Calories 501.9 calories, Carbohydrate 34.7 g, Cholesterol 95.3 mg, Fat 23.6 g, Fiber 2.3 g, Protein 24.2 g, SaturatedFat 7.7 g, Sodium 120 mg, Sugar 16.7 g
POULET à LA JUIVE
This Jewish-style stewed chicken comes from Gastronomie Pratique, a cookbook published in 1907 by Ali-Bab. Born Henri Babinski to Polish Christian immigrants to France, he was by profession a mining engineer, but he loved to cook and travel. Using the pseudonym Ali-Bab, he wrote the book for fun and included a long description of kosher cuisine as well as two Jewish recipes, one for choucroute, and one for poulet à la juive. Basically, he's making a pot-au-feu, substituting chicken for beef and using fresh rendered chicken fat or veal-kidney suet. Since he finishes the dish off with butter, a no-no in kosher cooking, I have omitted this step. When serving this, I sometimes remove the skin and bones from the chicken for a more refined dish. I pile the chicken over white rice and spoon the gravy on top. Others, who like the meat on the bone, serve it as is. Sometimes called poule au bouillon or poule au pot, it is a comfort dish, and one often served in France for Friday night dinner or for the meal before the fast of Yom Kippur.
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Sauté in a large saucepan or small stockpot the onion, leeks, carrots, turnip, and celery in 2 tablespoons of the vegetable oil. Season with salt to taste, and cook, stirring occasionally, until the vegetables are golden brown. Add 3 cups water, bring to a boil, and reduce the vegetable stock to a simmer, then cook for 40 minutes.
- Rinse the chicken pieces and pat dry. Heat the remaining tablespoon of oil in a Dutch oven, and sear the chicken in batches on all sides until it is a deep golden brown. Set aside.
- Pour off all but 2 to 3 tablespoons of the fat. Lower the heat, and add the shallots and garlic. Stir constantly for 2 to 3 minutes. Sprinkle the flour over the shallots and garlic, and cook, stirring, for about 3 minutes, or until light brown.
- Add the vegetables and their stock, and, using a wooden spoon, scrape up all of the bits that have stuck to the bottom of the pan. Return the chicken to the pot, season with salt and freshly ground pepper, cover, and simmer slowly for 1 hour. Just before serving, garnish with the fresh parsley.
POULET A LA SAUCISSE
Un poitrine de poulet avec un interieur base sur la saucisse. Vraiment bon! This chicken is excellent served with either a bechamel sauce or a light sauce made of sour cream, milk, Parmesan, and cream cheese, and sprinkled with parsley before serving.
Provided by Kathy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- In a skillet over medium heat, break apart the sausage and cook until evenly brown. Drain grease.
- In a bowl, mix sausage with cream cheese, Parmesan cheese, egg yolk, oregano, garlic powder, and Worcestershire sauce.
- Place equal amounts of the sausage mixture on each chicken breast. Fold breasts tightly over the filling and secure with toothpicks. Arrange in the prepared baking dish. Brush with butter and sprinkle with bread crumbs to coat.
- Bake 45 minutes in the preheated oven, until chicken juices run clear.
Nutrition Facts : Calories 910.4 calories, Carbohydrate 25.1 g, Cholesterol 340.5 mg, Fat 63.5 g, Fiber 1.7 g, Protein 57.9 g, SaturatedFat 32.2 g, Sodium 1869.5 mg, Sugar 2.2 g
POULET A LA PORTUGAISE
Make and share this Poulet a La Portugaise recipe from Food.com.
Provided by kymgerberich
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Pat the chicken dry. In a large skillet, melt the butter over high heat. Add the chicken and sauté, turning once, until browned, about 2 minutes on each side. Add the onions and cook until golden, about 3 minutes.
- Stir in the flour. Reduce the heat to moderate and cook until the flour is light brown, 3 to 5 minutes.
- Add the shallots, garlic, wine, stock, tomato paste, bouquet garni, salt, pepper and thyme. Cover, reduce the heat to moderately low and simmer, skimming the fat from the surface of the sauce several times until the chicken is tender, 25-35 minutes. Remove the bouquet garni.
- Meanwhile, put the green olives in a medium saucepan, cover with cold water and bring to a boil. Strain and rinse under cold water. Repeat this blanching process 2 more times. Black olives are not usually as salty as the green ones, but if they, blanch them also.
- In a large skillet, heat the oil over high heat. Add the mushrooms and sauté, tossing, until browned, about 3 minutes. Season with additional salt and pepper to taste.
- Shortly before serving, add the olives, mushrooms and tomatoes to the chicken. Simmer for 5 minutes. Garnish with chopped parsley.
Tips:
- Use high-quality, fresh ingredients for the best flavor.
- Don't be afraid to experiment with different herbs and spices to create your own unique version of Poulet à la Regina.
- If you're using a whole chicken, be sure to remove the skin before cooking.
- To ensure that the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- Serve Poulet à la Regina immediately, garnished with fresh herbs and grated Parmesan cheese.
Conclusion:
Poulet à la Regina is a classic French dish that is sure to impress your guests. With its rich, creamy sauce and tender chicken, this dish is perfect for a special occasion or a weeknight meal. The best part is that it can be easily customized to your own taste. Whether you like your sauce mild or spicy, or you want to add different vegetables or herbs, Poulet à la Regina is a versatile dish that can be enjoyed by everyone.
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