Best 9 Poulet Forestieres Recipes

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Poulet forestieres is a classic French dish that translates to "chicken of the forest." This dish consists of tender chicken simmered in a creamy mushroom sauce, typically made with wild mushrooms such as chanterelles, morels, and porcini. The combination of rich flavors and textures makes poulet forestieres a delightful and elegant meal that can be enjoyed for lunch or dinner. With a few simple steps, you can create a delicious and comforting poulet forestieres that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

POULET DE GRAND-MERE



Poulet de Grand-Mere image

Provided by Anne Burrell

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 chicken breasts, drumettes attached, skin-on
Salt
About 1/4 cup clarified butter
5 to 6 sprigs fresh thyme
Clarified butter, for coating the pan
Four 1/4-inch-thick slices bacon, cut into lardons 1/4 inch wide
1 small yellow onion, diced
8 button mushrooms, stemmed and sliced into 1/4-inch slices
Salt
1/2 cup white wine
2 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley

Steps:

  • For the chicken: Preheat the oven to 350 degrees F.
  • Sprinkle the chicken breasts with salt. In a large saute pan, heat enough clarified butter to coat the pan over medium-high heat. Add half the thyme and continue to heat. Place 2 of the chicken breasts in the pan skin-side down and sear until golden brown, basting the flesh side with fat from the pan. Flip the breasts, brown on the other side and baste. Transfer the chicken to a baking sheet. Cook the other 2 breasts in the same manner, adding in the remaining thyme sprigs.
  • Place the baking sheet with the seared breasts in the oven and bake until the chicken is firm to the touch, 7 to 8 minutes. Allow to rest before slicing.
  • For the just: While the chicken is in the oven, pour off any excess fat in the saute pan and place over medium-high heat. Add enough clarified butter to coat the bottom of the pan and add the bacon lardons. Cook until crispy, and then remove to a plate and reserve. Remove any excess fat from the pan if necessary. Add in the onions and sweat until soft and translucent, about 5 minutes. Increase the heat, add in the mushrooms and season with salt. Cook the mushrooms until golden brown on all sides, 3 to 5 minutes.
  • Add in the white wine and scrap up all the brown bits that have collected on the bottom of the pan. Cook down until the wine has reduced by half. Add in half of the chicken stock and let simmer about 5 minutes. Add in the remaining chicken stock and reduce until slightly thickened Remove from the heat and swirl in the butter. Taste and season if necessary.
  • Serve the sliced chicken with the jus and garnish with chopped parsley.

GRATINEED CHICKEN IN CREAM SAUCE (POULET à LA FERMIERE)



Gratineed Chicken in Cream Sauce (Poulet à la Fermiere) image

Categories     Chicken     Onion     Potato     Broil     Dinner     Pea     Carrot     White Wine     Winter     Swiss Cheese     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

2 pounds chicken thighs and drumsticks
1 tablespoon unsalted butter
6 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf (not California)
4 carrots, cut diagonally into 1-inch-thick slices
2 cups frozen small whole onions, thawed and patted dry
1/2 cup dry white wine
1/3 cup chicken broth
1 pound small (1 1/2-inch) boiling potatoes, peeled and halved
2/3 cup crème fraîche
1 cup frozen baby peas, thawed
1 cup coarsely grated Gruyère
Special Equipment
a small square of cheesecloth

Steps:

  • Pat chicken dry and season with salt and pepper.
  • Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes. Transfer to a plate and cover. Pour off all but 1 tablespoon fat from pan.
  • Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes. Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes. Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
  • Preheat broiler.
  • Discard bouquet garni. Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.

POULET FORESTIERES



Poulet Forestieres image

Forestiere is a French term meaning "of the forest," referring to dishes (usually poultry, meat or game fowl) garnished with potatoes, bacon and wild mushrooms. This dish is considered to be one of the Continental European Classics and one that is underrecognized outside of France.

Provided by Member 610488

Categories     Chicken Breast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17

3 tablespoons flour
salt and pepper, to taste
2 boneless skinless chicken breasts or 3 boneless chicken thighs, cut in half
2 teaspoons vegetable oil
1 teaspoon butter
2 slices applewood smoked bacon, cut into small pieces or 1/2 cup ham, diced very small
2 tablespoons shallots or 2 tablespoons onions, minced
2 cups sliced mushrooms (chanterelles, morels and porcini)
2 cups reduced-sodium chicken broth
1/2 cup dry white wine
1 fluid ounce glass cognac
1 tablespoon fresh parsley or 1 tablespoon fresh chives
1/2 cup whipping cream
1 medium potato, peeled (use Yukon Gold potato)
1 tablespoon butter, melted
1 1/2 teaspoons milk
1/4 cup fresh sage, chopped

Steps:

  • Combine 2 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in shallow dish. Dredge chicken breasts in flour mixture. Heat 2 teaspoons oil in a non-stick pan over medium heat. Add chicken and cook for 3-4 minutes per side, or until golden on outside and no longer pink inside. Remove and keep warm.
  • Add 1 teaspoon butter to the pan. Add bacon/ham pieces as well as the shallots or onions and cook, stirring for 5 minutes. Add mushrooms and saute for 5 minutes or until softened and browned. Add remaining 1 tablespoon flour and cook, stirring for 30 seconds.
  • Pour in stock, wine and cognac and bring to boil, stirring. Cook 5 minutes or until slightly thickened. Reduce heat to low, stir in parsley or chives and whipping cream. Season and return chicken to pan and simmer until mashed potatoes are ready to plate, stirring occasionally.
  • While chicken is simmering, place the potato in a pan of cold water, boil then simmer until you can pierce with a fork. Drain. Using a potato masher, slowly add the butter, milk and sage and mix until smooth and creamy. You may not need all of the butter or milk, depending on your potato and how it mashes.
  • Put a dollop of mashed potato in the centre of each plate and arrange the chicken around it. Pour the sauce over and serve.

POULET FARCI TRUFFIERE



Poulet Farci Truffiere image

Chicken stuffed with truffles and pate, moistened with Madeira and roasted, a specialty of La Truffiere, Paris

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

1 (3 pound) fresh chicken, giblets and wing tips removed
3 truffles with their juice
1/4 cup Madeira
1/2 teaspoon thyme
Freshly ground salt
Freshly ground white pepper
2 slices fresh bread, crusts removed and cubed
5 ounces foie gras
4 slices bacon
2 tomatoes, halved and broiled, for garnish (optional)
Small handful of fresh French green beans, for garnish (optional)
Small handful of baby new potatoes, boiled, for garnish (optional)

Steps:

  • Dry chicken and place 2 truffles inside. Slice remaining truffle very thinly. Carefully slide slices under the skin of the chicken. Cover the bird with waxed paper and place in the refrigerator for 24 hours.
  • The next day, preheat oven to 350 degrees F. Sprinkle Madeira over bread pieces. Add thyme, salt, pepper, and bread to the pate. Mix until smooth. Remove the truffles from the cavity of the chicken. Slice them thinly and add to the pate mixture. Stuff the bird with the combined mixture. Pin and truss the bird, securing the flesh with poultry pins and the wings and legs with string. Season breast with salt and pepper. Lay bacon over the bird to keep it moist.
  • Roast bird on baking dish for 1 hour. Remove bacon and reserve for garnish. Cook bird for 15 minutes more. Remove string, transfer to serving platter and arrange garnish around it.

POULET A LA SAUCISSE



Poulet a la Saucisse image

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

2 hot Italian sausage links, casings removed
½ (8 ounce) package cream cheese, softened
½ cup freshly grated Parmesan cheese
1 egg yolk
¾ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon Worcestershire sauce
2 skinless, boneless chicken breast halves - pounded thin
2 tablespoons butter, melted
½ cup Italian seasoned bread crumbs

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 GRECQUE



Poulet a la Grecque image

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

½ cup all-purpose flour for coating
1 pinch salt and pepper
1 ½ pounds bone-in chicken parts
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 onion, chopped
2 cloves garlic, chopped
3 medium fresh tomatoes, chopped
2 cups white wine
2 pinches saffron threads
½ teaspoon curry powder
1 teaspoon white sugar
¾ cup raisins
salt and black pepper to taste

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

SAUCE FORESTIERE (WILD MUSHROOM SAUCE)



Sauce Forestiere (Wild mushroom sauce) image

Provided by Craig Claiborne

Categories     condiments, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 pound wild mushrooms such as Black Forest, cepes or porcini
1/4 pound fresh mushrooms
Salt to taste if desired
1 tablespoon butter
3/4 cup heavy cream
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper

Steps:

  • Coarsely chop mushrooms; there should be about 2 cups of each.
  • Bring enough water to cover mushrooms to boil and add salt to taste. Add mushrooms and cook about 1 minute. Drain immediately. Put mushrooms in cheesecloth and squeeze to extract most of liquid.
  • Put mushrooms into the container of food processor or electric blender and blend as fine as possible. There should be about 1/2 cup.
  • Melt butter in saucepan and add mushrooms. Cook briefly and add cream, salt, pepper, nutmeg and cayenne pepper. Let simmer 5 minutes. Serve with roast meats, poached eggs, steamed fish, broiled chicken or roast rack of lamb (see recipe).

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 8 grams, Sodium 163 milligrams, Sugar 2 grams, TransFat 0 grams

POULET DE PROVENCAL



Poulet de Provencal image

This always reminds me of an aromatic day in Eze, France.

Provided by beutifldrmer

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 14

2 teaspoons olive oil
1 teaspoon butter
2 ½ tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3 large cloves garlic, chopped
4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
⅓ cup chicken stock
1 large shallot, chopped
2 cups cremini mushrooms, chopped
⅓ cup chicken stock
¼ teaspoon herbes de Provence, crumbled
1 ½ teaspoons balsamic vinegar
salt and ground black pepper to taste
2 slices provolone cheese, halved

Steps:

  • Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
  • Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
  • Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 8.1 g, Cholesterol 77.2 mg, Fat 10 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 4.2 g, Sodium 388.3 mg, Sugar 2.3 g

POULET à LA NORMANDE



Poulet à la Normande image

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

1 3-4 pound chicken, cut into 8 bone-in pieces
Salt and black pepper
3 tablespoons olive oil, duck fat or chicken fat
1/2 cup Calvados or cognac
1 1/4 cups hard cider, preferably a yeasty French one
15 pearl onions, peeled (frozen is fine)
1 1/2 pounds honeycrisp apples, or any variety that doesn't melt when cooked
2 tablespoons cornstarch
5 tablespoons crème fraîche (see note)

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

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.
  • Use high-quality ingredients: The better the ingredients, the better your dish will taste. Look for fresh, organic, and locally-sourced ingredients whenever possible.
  • Don't overcrowd the pan: When searing chicken or vegetables, make sure to give them enough space in the pan so that they can cook evenly. Overcrowding the pan will cause the food to steam instead of sear.
  • Use a good quality stock: The stock you use will greatly affect the flavor of your dish. Use a homemade stock if you can, or choose a high-quality store-bought stock.
  • Season your food well: Don't be afraid to season your food with salt and pepper. Seasoning enhances the natural flavors of the ingredients and makes the dish more delicious.
  • Don't overcook the chicken: Chicken is a delicate meat, so it's important to cook it until it is just cooked through. Overcooking will make the chicken dry and tough.
  • Let the chicken rest before serving: After cooking the chicken, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Poulet Forestieres is a classic French dish that is both delicious and easy to make. With its tender chicken, creamy sauce, and flavorful mushrooms, this dish is sure to please everyone at your table. Whether you're a beginner cook or a seasoned pro, give this recipe a try and see for yourself how easy it is to make a delicious and impressive meal.

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