Chicken always makes for a nice holiday meal. For a special treat, however, try out these French kosher chicken entrees.
1/4 cup water or vegetable oil
1 tsp garlic powder
1/2 cup Dijon mustard
1 tsp dry Italian seasoning
8 boneless skinless chicken breast halves
lemon slices or fresh herbs
- Preheat oven to 375°F.
- In a plastic bag, combine mustard, water or oil, garlic powder and Italian seasoning. Add chicken and shake to coat.
- Place chicken in a baking pan. Bake for 20 minutes or until done.
- Garnish with lemon slices and fresh herbs.
CHICKEN LEGS COQ AU VIN
(I’ve adapted slightly Chef Eric Ripert’s recipe that was in Food & Wine. It makes 8 servings.)
16 chicken drumsticks
salt and pepper
6 tbsp flour
1/4 cup canola oil
1 cup finely chopped carrots
1 cup finely chopped onions
1 cup finely chopped celery
3 cups chopped mushrooms
4 thinly sliced garlic cloves
1 cup brandy
2 tbsp tomato paste
1 bottle dry red wine
2 cups chicken stock
4 thyme sprigs
- Heat oil in a large pot.
- Season chicken with salt and pepper and dust with 1/4 cup flour. Add chicken to pot and cook over high heat five minutes. Remove to a plate.
- Add carrots, onions, celery, mushrooms and garlic and cook five minutes.
- Add brandy and cook one minute. Stir in tomato paste and two tablespoons flour. Add wine, chicken stock and thyme and bring to a boil.
- Return chicken to pot, cover and simmer 1.5 hours. Remove chicken.
- Simmer sauce until reduced by half, about 10 minutes. Discard thyme. Return chicken to sauce and heat.
CHARDONNAY-BRAISED CHICKEN THIGHS
(I’ve made a few changes to cookbook author Grace Parisi’s recipe that was in Food & Wine. It makes 8 servings.)
4 tbsp unsalted margarine
4 tbsp olive oil
16 chicken thighs
salt and pepper to taste
1/2 cup flour
8 peeled, quartered shallots
2 pounds parsley root or parsnips, cut into 3-by-0.5-inch pieces
2 rosemary sprigs
2 cups Chardonnay or dry white wine
3 cups chicken soup
- Preheat oven to 425°F. Melt margarine in a large frying pan with oil.
- Season chicken with salt and pepper and dust with flour. Add to frying pan, skin side down and cook until brown, about six minutes. Place on a plate.
- Add shallots, parsley root or parsnips and rosemary and cook one minute.
- Add wine and cook three minutes or until reduced by half.
- Add chicken soup and bring to a boil.
- Place chicken skin side up in frying pan and place in oven. Braise 25 minutes or until cooked through.
- Broil chicken for three minutes. Return to stove and boil until sauce is thickened, about three minutes. Discard rosemary. Transfer to bowls and serve.
Sybil Kaplan is a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications.