Monthly Archives: December 2018

Daniel Boulud’s Chicken Grand Mere

Chicken, Main, Recipes

daniel boulud chicken grand mere

According to Daniel Boulud, this is his grandmothers recipe that she made for him as a child and it has great memories.  This is my kind of french food, one pot, delicious and not fussy.  Use this recipe as a starting point and swap out or add other veggies.  I’ve added parsnips, you can add carrots, butternut squash, whatever you have on hand.

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Daniel Boulud's Chicken Grand Mere
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • One 3-pound chicken, cut into 8 pieces at room temperature
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons unsalted butter
  • 12 cipollini onions, peeled and trimmed (or one onion sliced thick)
  • 4 shallots, peeled and trimmed
  • 2 heads garlic, cloves separated but not peeled
  • 3 sprigs thyme
  • 4 small Yukon Gold potatoes, peeled and cut into 1½-inch chunks
  • 2 small celery roots, peeled and cut into 1½-inch chunks
  • 2 ounces slab bacon, cut into short, thin strips
  • 12 small cremini or oyster mushrooms, trimmed and cleaned
  • 2 cups unsalted chicken stock or store-bought low-sodium chicken broth
  • ½ cup white wine
  • 3 Tbsp chopped flat parsley
  • Salt and freshly ground white pepper
Instructions
  1. Heat oven to 375
  2. Heat olive oil in large skillet or dutch oven. Salt and pepper the chicken and add to the pan skin side down. Do not overcrowd the pan. Cook the chicken in 2 batches if needed. Sear the chicken for at least 10 minutes until the skin is golden. Flip the chicken and cook for an additional 5 minutes.
  3. Remove the chicken from the pan.
  4. Add the butter to the pan along with the onions and shallot. Cook onions for 5 minutes.
  5. Add the potatoes, garlic, celery root and mushrooms to the pan. Season with salt and pepper and mix well. Cook for 5 minutes.
  6. Add the wine to the pan and scrap up all the brown bits, simmer for 2 minutes.
  7. Add the stock to the pan and the thyme. Taste and season if needed.
  8. Add the chicken skin side up back to the pan, along with any juices that accumulated.
  9. Add the pan to the oven uncovered and cook for 45-60 minutes until the chicken is cooked and a deep golden brown.
  10. Taste the sauce and season if necessary. Sprinkle the parsley over the pan.
  11. Serve with crusty baguette if desired.

 

Leftover Prime Rib Porcini Ragu

Beef, Main, Make Ahead, Recipes, ,

Leftover prime rib porcini ragu

What to do with the leftover prime rib?  Why not make the absolute best ragu?  This was absolutely delicious and a great way to not waste such expensive leftovers!  Enjoy!

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Leftover Prime Rib Porcini Ragu
Author: 
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound leftover prime rib, ground in a food processor or chopped fine
  • 1 cup water
  • 1 oz dried porcini mushrooms
  • 2 Tbsp extra virgin olive oil
  • 1 small onion, chopped fine
  • 1 small carrot, peeled, chopped fine
  • 2 garlic cloves, chopped fine
  • ½ cup red wine
  • 28 oz beef broth
  • 28 oz tomato puree or your favorite tomato sauce
  • 2 bay leaves
  • 1 teaspoon fennel seeds, crushed
Instructions
  1. Boil the cup of water in microwave and then add the porcini mushrooms. Let sit for 15 minutes.
  2. Strain the porcinis and chop fine, reserving the porcini liquid.
  3. Heat the olive oil in a dutch oven. Add the onions and cook for 5 minutes.
  4. Add the carrots and the garlic and season with salt and pepper. Cook for 10 minutes, stirring often.
  5. Add the prime rib, stir well and then add the red wine. Simmer for 5 minutes.
  6. Add the beef broth, reserved porcini liquid, tomatoes, bay leaves and fennel seed. Taste and adjust with salt and pepper as needed.
  7. Simmer for 90 minutes.
  8. This is great served with fresh pappardelle or fettuccuine pasta.
  9. Can be frozen up to 6 months.