I'm a cooking journalist and here are my 3 favorite fall recipes with chicken

When the weather is gray, rainy, and windy, what better idea than delicious and generous recipes? For dishes that are easy to adopt, especially during the week, think of chicken breast. Detached from its carcass, this lean piece of meat does not need much technical manipulation before being cooked.

In autumn, we associate it with seasonal desires and scents, like pumpkin puree; sweet potato fries; nicely fried and garlicky mushrooms; or roasted chestnuts. We sprinkle all this with the perfect autumn spices such as cinnamon, ginger, cloves, star anise, nutmeg, or even turmeric, to enjoy their warm flavors but also their benefits. Cinnamon, for example, has an antibacterial, antiviral, and antiseptic action, which fights against all the little worries and ailments of winter at different levels, whether intestinal, urinary or respiratory. Spices only want good for us, let’s not forget that.

Whether you choose cream, cheese, or cider, here are three gourmet recipes using chicken breast to cook this fall.

Recipe no. 1: Chicken fillets, Neufchâtel cream

© Akiko Ida

In fall, melted cheese and chicken always go well together.

How do we do it? We slice 2 peeled shallots. Salt and pepper 6 free-range chicken breasts (200 g each), then brown them in a casserole dish for 2 minutes on each side in a mixture of 40 g butter and 1 tbsp. tablespoon of oil, over medium heat. We reserve.
We cut half of 1 neufchâtel into cubes, and the other into strips.
Add the shallots, 1 pinch of paprika, 1 sprig of thyme, and 2 bay leaves to the casserole, brown for 2 minutes before pouring in 20 cl of white wine. Let it cook over medium heat for 30 minutes, covered.
Add 20 cl of liquid cream, 3 tbsp. tablespoons of grain mustard, 10 cl of white wine, 100 g of grated Comté cheese, diced Neufchâtel cheese, salt and pepper. Over low heat, mix until the sauce is smooth. Add the juice from the chicken, then put the meat back in the casserole.
Preheat the oven to 170°/th. 5-6. Cover the chicken with strips of Neufchâtel cheese. Bake for 20 min.
Serve hot with steamed or mashed potatoes.

Discover the recipe for Chicken Fillets with Neufchâtel Cream

Recipe no. 2: Normandy-style free-range chicken

Chicken Normandy style

© Christophe Roué

A gourmet sauce made from cider, beef broth and crème fraîche.

How do we do it? Salt and pepper 8 free-range chicken thighs.
Melt 30 g of unsalted butter in a frying pan and roast the chicken for 4-5 minutes on each side. Reserve on a plate.
We slice 2 peeled yellow onions. We slice 2 stalks of celery then put everything in the frying pan. Cook gently until the vegetables are soft, then add 2 cloves of minced garlic.
Preheat the oven to 180°/th. 6.
Pour 48 cl of farm cider into the frying pan. As soon as the mixture is simmering, add 10 cl of broth (beef, poultry or vegetables), 2 bay leaves and 3 sprigs of thyme. Place the chicken back in the covered frying pan and bake for 30-35 minutes.
We take the dish out of the oven. We remove the chicken. We incorporate 2 tbsp. tablespoons of crème fraîche and 2 tbsp. of whole-grain mustard in the frying pan. Mix and place over low heat for 3-4 min.
Add the chicken to the pan. Sprinkle with 2 sprigs of fresh thyme and pepper.

For 4 people

Discover the recipe for Normandy-style free-range chicken

Recipe #3: Chicken cordon bleu with bacon and raclette

Cordon bleu recipe

© Marjolaine Daguerre

To change from the classic ham – Gruyère combination, we opt for the bacon – raclette cheese duo.

How do we do it? Cut 4 slices of raclette cheese and 4 slices of bacon in half. We slice 2 large sweet and sour gherkins.
Place 4 chicken fillets on a cutting board. We incise them and open them in a wallet. Cover with cling film and flatten with a pan. Add salt and pepper to the mill.
Place two semi-circles of bacon on half of each cutlet, then strips of pickle and slices of cheese. We fold the other half to lock the filling inside.
Pour the flour into a deep plate. Beat 2 eggs in a bowl. Mix 100 g of breadcrumbs and 1 tbsp. of smoked paprika in another deep plate.
Dip each cordon bleu in flour, then in beaten egg, and finally in breadcrumbs. We pass them again in the egg and breadcrumbs if there is any left.
Preheat the oven to 180°/th. 6. Heat a frying pan over high heat with 2 tbsp. tablespoon of oil and 25 g of butter. When the oil is simmering, sear the meat for 1 min 30 sec on each side to brown the breadcrumbs. Finish cooking by putting the cordon bleus in the oven for 10 minutes.
Serve immediately with a well-seasoned green salad.

Discover the recipe for Chicken Cordon Bleu with Bacon and Raclette

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