|Digital List Price:||$15.99|
|Print List Price:||$15.99|
Save $4.00 (25%)
Poulets & Légumes: My Favorite Chicken and Vegetable Recipes Kindle Edition
|New from||Used from|
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Customers who bought this item also bought
From the Publisher
Roast Split Chicken with Mustard Crust from Jacques Pépin Poulets & Légumes
I make this when I am in a hurry, because splitting and flattening the chicken and cutting between the joints of the leg and the shoulder reduce the cooking time by half. I pour the cooked chicken juices into a fat separator with a spout, leaving the fat behind.
Mustard Crust: Mix all the ingredients (except chicken) in a small bowl. Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well.
Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard mixture on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.
Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.
- 1 chicken (about 3½ pounds)
- 2 tablespoons chopped garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons dry white wine
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 teaspoon Tabasco sauce
- 1 teaspoon herbes de Provence
- ½ teaspoon salt
About the Author
The winner of sixteen James Beard Awards and author of twenty-nine cookbooks, including A Grandfather’s Lessons, Jacques Pépin Heart & Soul in the Kitchen, and Essential Pépin, JACQUES PÉPIN has starred in twelve acclaimed PBS cooking series. He was awarded France’s highest distinction, the Legion of Honor.
- File size : 19093 KB
- Word Wise : Enabled
- Publication date : April 3, 2018
- Publisher : Rux Martin/Houghton Mifflin Harcourt (April 3, 2018)
- Print length : 129 pages
- Language: : English
- ASIN : B07778NQD2
- Enhanced typesetting : Enabled
- Screen Reader : Supported
- X-Ray : Not Enabled
- Text-to-Speech : Enabled
- Lending : Enabled
- Best Sellers Rank: #196,879 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
But, I am super excited to try both the chicken and VEGETABLE recipes! Jacque Pepin's recipes are always delicious, yet doable! Oh, and in addition to the recipes, the illustrations are by Jacques Pepin! I am very happy with this purchase!
Have used this book more than I ever thought I would!!